Name: Healthy Avocado Chicken Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Healthy
Ingredients: 2 cups cooked chicken breast, shredded or diced; 1 ripe avocado; 1/4 cup red onion, finely chopped; 1/4 cup celery, finely chopped; 2 tbsp fresh cilantro or parsley, chopped; 1–2 tbsp lime or lemon juice; 1/4 tsp garlic powder; Salt and pepper to taste; Optional: 2 tbsp Greek yogurt (for extra creaminess); Optional mix-ins: cherry tomatoes, cucumber, diced jalapeño, crumbled feta, chopped hard-boiled egg

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This healthy avocado chicken salad is a creamy, fresh, and protein-packed dish that skips the mayo and gets its richness from ripe avocado. It’s perfect for quick lunches, meal prep, or light dinners. I love how it’s full of flavor but made with simple, wholesome ingredients.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make, filling, and incredibly versatile. The avocado gives it a smooth, satisfying texture without needing heavy dressings, and the chicken adds lean protein that keeps me full. It’s also naturally gluten-free and can be easily adapted to different dietary needs. Whether I eat it in a wrap, on toast, or straight from the bowl, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast (shredded or diced)
Ripe avocado
Red onion
Celery
Fresh cilantro or parsley
Lime or lemon juice
Garlic powder
Salt and pepper
Optional: Greek yogurt (for extra creaminess)

Optional mix-ins:

Cherry tomatoes
Cucumber
Jalapeño
Crumbled feta
Hard-boiled egg

Directions

I start by shredding or dicing the cooked chicken and placing it in a large mixing bowl.
In a separate bowl, I mash the ripe avocado with lime juice, garlic powder, salt, and pepper until smooth or slightly chunky—depending on the texture I want.
I mix the mashed avocado with the chicken, then fold in finely chopped red onion, celery, and fresh herbs.
If I’m using Greek yogurt, I stir in a spoonful to make it extra creamy.
I taste and adjust the seasoning, then serve it immediately or chill it for later.

Servings and timing

This recipe makes about 3–4 servings.
Prep time: 10 minutes
Cook time: 0 minutes (assuming cooked chicken is on hand)
Total time: 10 minutes

Variations

For a spicy twist, I stir in a bit of diced jalapeño or a dash of hot sauce.
I sometimes swap lime for lemon juice depending on what I have.
I make it dairy-free by skipping the yogurt or use a dairy-free version if needed.

storage/reheating

I store this salad in an airtight container in the fridge for up to 2 days.
Since avocado can brown over time, I press a piece of plastic wrap directly onto the surface or add extra lime juice to keep it fresh-looking.
It’s best enjoyed cold—I don’t reheat it, but I’ll stir it gently before serving if it’s been sitting.

FAQs

Can I use rotisserie chicken?

Yes, I often use leftover rotisserie chicken for this—it’s a great shortcut and adds extra flavor.

Will the avocado turn brown?

Eventually, yes. That’s why I add lime juice and store it well-covered. It stays green and fresh for about a day or two.

Can I make it ahead of time?

I usually make it the day I plan to eat it, but it holds up well in the fridge for lunch the next day.

What’s the best way to serve this salad?

I like it on whole grain toast, in lettuce wraps, or stuffed into a pita. It’s also great on its own with crackers or cucumber slices.

Can I freeze avocado chicken salad?

No, I don’t recommend freezing it. Avocado doesn’t thaw well and the texture becomes mushy and watery.

Conclusion

Healthy avocado chicken salad is one of my favorite go-to meals when I want something fast, filling, and nourishing. It’s creamy without being heavy, packed with protein, and bursting with fresh flavor. Whether I’m prepping lunches for the week or just need a quick meal, this salad always keeps me satisfied and energized.