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Avocado chicken salad served in a croissant for an easy lunch sandwiche
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5 from 22 votes

Avocado Chicken Salad

This Avocado Chicken Salad is a lightened-up version of the classic chicken salad made without mayonnaise- eat on its own or with a croissant
Course Sandwiches
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 295kcal
Author Yumna Jawad


  • 2 avocados chopped, divided
  • cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • Juice and zest of 1 lemon
  • 2 cups cooked shredded chicken
  • 2 celery stalks diced
  • 1 bunch green onions chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh cilantro chopped


  • In a large mixing bowl, mash half the avocados. Add the Greek yogurt, Dijon mustard, lemon juice and lemon zest. Whisk together until well combined (or blend in blender for smoother consistency).
  • Add the chicken, celery, green onions, salt and pepper on top and stir to combine. Fold in the remaining chopped avocado.
  • Serve with fresh cilantro on its own, as a dip, in a croissant or with whole grain bread.


Storage: Store any leftovers in an airtight container. They will last up to 2 days.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


Calories: 295kcal | Carbohydrates: 10g | Protein: 22g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 415mg | Potassium: 739mg | Fiber: 7g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg