Healthy Avocado Chicken Salad

This refreshing avocado chicken salad transforms ordinary shredded chicken into a creamy, protein-packed meal perfect for lunch or a light dinner. The combination of ripe avocado and Greek yogurt creates a luscious dressing without heavy mayonnaise, while fresh vegetables add crunch and brightness to every bite.

I discovered this recipe during a scorching summer when I couldn't bear turning on the stove. It quickly became my go-to lunch option, and I've been experimenting with different add-ins ever since.

Ingredients

• Shredded chicken breast: Creates the protein foundation. Use rotisserie chicken for convenience and extra flavor
• Ripe avocado: Provides creamy texture and healthy fats. Choose one that yields slightly to gentle pressure
• Greek yogurt: Adds protein and tanginess with less fat than mayo. Full-fat version works best for creaminess
• Fresh lime juice: Brightens the flavor and prevents avocado browning. Always use fresh, not bottled
• Garlic powder: Infuses savory notes without the harshness of raw garlic
• Onion powder: Adds depth without overwhelming the delicate flavors
• Red onion: Delivers sharp contrast and crunch. Soak in cold water for 5 minutes to mellow the bite
• Celery: Provides essential crunch and subtle freshness
• Cherry tomatoes: Burst with juicy sweetness. Look for deeply colored ones for best flavor
• Fresh herbs: Elevate the entire dish. Cilantro adds Mexican flair, while parsley offers a milder option
• Olive oil: Creates silky mouthfeel and helps flavors meld together. Use a good quality extra virgin
• Red pepper flakes: Optional heat that balances the creaminess beautifully

Step-by-Step Instructions

Prepare the avocado base:

Scoop ripe avocado flesh into a large mixing bowl and mash thoroughly with a fork until smooth with minimal lumps. This creates the creamy foundation for your salad.

Create the dressing:

Add Greek yogurt, fresh lime juice, garlic powder, onion powder, salt, and black pepper to the mashed avocado. Stir until completely combined into a smooth, pale green dressing with an even consistency.

Incorporate the protein:

Add shredded chicken to the avocado mixture, gently folding until every piece is coated with the creamy dressing. The chicken should be cool or at room temperature for best results.

Add texture and color:

Carefully fold in diced red onion, chopped celery, halved cherry tomatoes, and chopped herbs. Use a gentle hand to maintain the vegetables' structure while ensuring even distribution throughout.

Finish with oil:

Drizzle olive oil over the entire salad and fold gently just until incorporated. This final touch adds richness and helps the flavors come together harmoniously.

Adjust seasonings:

Taste and add additional salt, pepper, or lime juice as needed. If desired, sprinkle with red pepper flakes for a pleasant heat that cuts through the creaminess.

Pin it

The secret to this recipe's success is really in the avocado selection. I once made this with underripe avocados and spent fifteen frustrating minutes trying to mash them smooth. Now I always keep a few avocados ripening on my counter so I can make this salad whenever the craving strikes.

Serving Suggestions

This versatile chicken salad shines in multiple presentations. Serve it scooped onto butter lettuce cups for a light lunch, or pile it high between slices of toasted whole grain bread with extra tomato and sprouts. For a party appetizer, spoon small portions onto cucumber rounds or endive leaves. My personal favorite is to stuff it into a halved bell pepper for a colorful, nutritious meal that requires no additional sides.

Storage Tips

While best enjoyed fresh, this salad can be refrigerated for up to two days in an airtight container. The lime juice helps prevent significant browning, but the avocado will naturally darken somewhat. To minimize this, press plastic wrap directly onto the surface of the salad before sealing the container. When ready to serve after refrigeration, give it a quick stir and taste again, as you may need to brighten it with an additional squeeze of lime juice.

Customization Options

This recipe welcomes creativity based on what you have available. Swap the chicken for canned tuna or chickpeas for different protein options. Add diced apple or grapes for sweet crunch, or mix in cooked quinoa to transform it into a heartier grain bowl. For a Mediterranean twist, include diced cucumber, feta cheese, and replace the cilantro with fresh dill. If you prefer more heat, a finely diced jalapeño works beautifully in place of the red pepper flakes.

Frequently Asked Questions

→ Can I substitute Greek yogurt in this dish?

Yes, you can use sour cream, mayonnaise, or a dairy-free alternative for similar creaminess.

→ What type of chicken works best?

Cooked and shredded chicken breast is recommended, but you can also use rotisserie chicken for convenience.

→ How long can this dish be stored?

Store in an airtight container in the refrigerator for up to 2 days for the best taste and freshness.

→ Can I add more vegetables?

Absolutely! Feel free to add cucumbers, bell peppers, or even spinach for extra crunch and nutrition.

→ How can I make this dish spicier?

Add extra red pepper flakes, or mix in some diced jalapeños for a spicier flavor.