Avocado Chicken Salad — creamy, bright, and utterly satisfying. Imagine the buttery scent of ripe avocado mingling with a whisper of lime, the savory warmth of tender shredded chicken, and the pop of juicy cherry tomatoes. Each bite offers a contrast: silky avocado, meaty chicken, a hint of sharpness from red onion, and the cooling tang of Greek yogurt. It’s comfort without heaviness — light enough for a quick weekday lunch, elegant enough for a brunch spread, and nourishing enough to pack into weekday lunches.
This salad is a mood-lifter: easy to make, forgiving in technique, and endlessly adaptable. If you love sandwiches with melty avocado, you might also enjoy a warm, gooey chicken avocado melt sandwich—a similarly comforting way to use chicken and avocado flavors.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 0 minutes (using already-cooked chicken)
- Total Time: 10–25 minutes (includes optional chilling)
- Servings: 4 (about 3/4 cup per serving)
- Difficulty Level: Easy — great for beginners and busy cooks
Nutrition Highlights
Per serving (based on 4 servings total). Nutrition values were estimated using standard food-composition data (USDA FoodData Central) and cross-checked with guidance from reputable sources such as the Mayo Clinic for portion and health context.
- Calories: ~300 kcal
- Protein: ~26 g
- Total Fat: ~17 g
- Carbohydrates: ~12 g
- Dietary Fiber: ~7 g
- Sugar: ~3 g
- Sodium: variable (depends on added salt; estimate 250–400 mg)
Notes: These are estimates; actual values depend on chicken cut, yogurt fat content, and avocado size. This salad provides a high-protein, high-fiber profile with healthy monounsaturated fats from avocado. For specific medical dietary needs, consult a registered dietitian or sources like the Mayo Clinic.
Why You’ll Love It
This recipe shines for several reasons:
- Flavor & Texture: The creamy richness of avocado and Greek yogurt binds with bright lime and cilantro, while shredded chicken provides satisfying protein and chew.
- Speed & Ease: With cooked chicken, it assembles in minutes — ideal for quick lunches, last-minute picnics, or a light dinner.
- Health Benefits: High in protein and fiber, plus heart-healthy monounsaturated fats from avocado. It’s a balanced choice for those watching satiety and nutrition.
- Social & Seasonal: Serve it at summer gatherings or bring it to potlucks — it’s refreshing, colorful, and crowd-pleasing.
Step-by-Step Instructions
Ingredients
- 2 cups cooked chicken, chopped or shredded
- 2 large avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
Optional ingredients and substitutions
- Swap Greek yogurt for a light mayo or mashed avocado for an extra-rich texture.
- Add 1 celery stalk, finely diced, for crunch.
- Use cooked rotisserie chicken, leftover roast chicken, or canned chicken in a pinch.
- For a dairy-free version, use 3 tablespoons extra mashed avocado instead of Greek yogurt.
Directions
- Prepare ingredients: Chop or shred the 2 cups of cooked chicken; dice the avocados; halve the cherry tomatoes; finely dice the red onion; chop cilantro.
- Make the dressing: In a small bowl, whisk together 1/4 cup Greek yogurt and 2 tablespoons fresh lime juice until smooth.
- Combine base ingredients: In a large bowl, combine the chicken, diced avocado, halved cherry tomatoes, red onion, and cilantro.
- Dress the salad: Pour the yogurt-lime dressing over the salad and gently toss to combine. Be gentle to keep avocado pieces intact.
- Season: Taste and season with salt and pepper to your preference.
- Chill (recommended): Cover and chill for 10–15 minutes to let flavors meld before serving.
Practical tips
- Avoid overmixing to keep avocado chunks intact; a light hand preserves texture and appearance.
- If your avocados are very ripe and soft, dice them last and fold in gently.
- Use lime juice generously — its acidity brightens the dish and helps slow avocado browning.
- If you need to rescue a dry salad, add a splash of olive oil or an extra tablespoon of yogurt.
Best Pairings
- On toast: Pile onto multigrain or sourdough for an open-faced sandwich.
- In lettuce cups: Spoon into butter lettuce for a low-carb wrap.
- As a sandwich: Stack between two slices of hearty bread with mixed greens.
- With sides: Pair with a crisp green salad, oven-roasted sweet potatoes, or a simple bowl of seasonal fruit.
- Beverage matches: Light white wine (Sauvignon Blanc), iced tea, or sparkling water with lime complement the bright flavors.
- For another handheld option, try wrapping the salad in a tortilla; if you like wraps, check this savory chicken Caesar salad wrap for inspiration.
Keeping it Fresh
- Room temperature: Do not leave this salad at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C), per food-safety guidelines.
- Refrigeration: Store in an airtight container for 3–4 days. Because avocado will slowly brown, the salad is best eaten within 1–2 days for optimal color and texture.
- Freezer: Freezing the full salad is not recommended; avocado becomes watery and loses texture. You can freeze cooked chicken separately for 2–3 months and assemble fresh when ready.
Pro Tips & Tricks
- Best avocado type: Choose Hass avocados for the creamiest texture and richest flavor. They tend to mash and hold shape better than larger green varieties.
- Temperature balance: Use chicken at room temperature for quicker flavor melding, but keep avocado cool to slow browning.
- Texture keys: Add a small handful of diced celery or chopped toasted nuts (almonds, pecans) if you crave crunch.
- Salt timing: Add most of the salt after mixing; a small pinch before tossing can help draw out tomato juices for extra flavor, but final seasoning ensures balance.
- Visual appeal: Reserve a few avocado slices and cilantro leaves to garnish the top for a restaurant-ready presentation.
Creative Twists
- Vegan Chickpea “Avocado Chicken” Salad
- Replace chicken with 2 cups mashed chickpeas; use vegan yogurt or extra mashed avocado as binder; add smoked paprika for savory depth.
- Southwest Style
- Add 1/2 cup corn (roasted or grilled), 1/4 tsp ground cumin, a diced jalapeño, and a dash of chili powder. Serve with tortilla chips or in a burrito bowl.
- Mediterranean Twist
- Substitute Greek yogurt with 2 tablespoons extra-virgin olive oil and 1 teaspoon Dijon mustard; fold in 1/4 cup diced cucumber, 2 tbsp chopped kalamata olives, and 2 tbsp crumbled feta.
- Crunch & Fruit
- Stir in 1 diced apple or pear and 1/4 cup toasted pecans for a sweet-savory contrast.
Common Questions & Answers
Q: Can I make this ahead for a party?
A: Yes — assemble up to 24 hours ahead, but for best color/texture, store avocado and chicken separately and combine 30 minutes before serving.
Q: How do I prevent the avocado from browning?
A: Toss avocado gently with lime juice and add to salad just before serving; refrigeration slows browning.
Q: Is this salad keto-friendly?
A: Generally yes — it’s moderate in carbs (about 12 g per serving) and high in healthy fats; omit tomatoes or reduce yogurt if you need lower carbs.
Q: Can I use canned tuna or salmon instead of chicken?
A: Absolutely — swap in canned or flaked seafood for a faster variation with a different flavor profile.
Q: How do I make it lighter?
A: Use nonfat Greek yogurt and reduce avocado to 1–1 1/2 avocados; add more veggies to bulk up volume.
Conclusion
This Avocado Chicken Salad is a bright, comforting recipe that balances creaminess, protein, and fresh citrus lift — perfect for quick lunches, casual gatherings, and weeknight meal prep. Try it as written or use one of the creative twists to make it your own, and share your photos and notes with the community.
For a video-guided take and additional tips, see Natasha’s full version at Avocado Chicken Salad (with Video), and for a creamy variant with a slightly different approach, consult Creamy Avocado Chicken Salad Recipe | The Kitchn.
Print
Avocado Chicken Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: High Protein, High Fiber
Description
A creamy, bright, and satisfying salad featuring ripe avocado, tender shredded chicken, and juicy cherry tomatoes, perfect for quick lunches or elegant brunches.
Ingredients
- 2 cups cooked chicken, chopped or shredded
- 2 large avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Prepare ingredients: Chop or shred the cooked chicken; dice the avocados; halve the cherry tomatoes; finely dice the red onion; chop cilantro.
- Make the dressing: In a small bowl, whisk together Greek yogurt and lime juice until smooth.
- Combine base ingredients: In a large bowl, mix chicken, diced avocado, halved cherry tomatoes, red onion, and cilantro.
- Dress the salad: Pour yogurt-lime dressing over the salad and gently toss to combine.
- Season: Taste and adjust seasoning with salt and pepper.
- Chill (recommended): Cover and chill for 10–15 minutes before serving.
Notes
Best enjoyed fresh, but can be stored in an airtight container in the fridge for 3-4 days. Avocado may brown over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 300
- Sugar: 3g
- Sodium: 325mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 75mg
