Avocado Chicken Salad

This avocado chicken salad is super creamy, crisp, and oh-so-fresh. The secret to an ultra-rich texture without the heaviness is perfectly ripe avocados! Similar to my incredibly popular classic chicken salad, tuna salad, and egg salad recipes!

Save

This is the best avocado chicken salad because it’s cool, comforting, and has that perfect balance of tender and crunchy. Avocado-based salads have a naturally buttery consistency (hence the creaminess) and are different than a traditional mayo-drenched salad. Thanks to the fresh ingredients that require no oven time, every bite is full of delicious, wholesome flavor.

Ingredients in Avocado Chicken Salad

This ingredient mix stays colorful and flexible, which makes it easy to throw together.

Save

How to make Avocado Chicken Salad

This recipe moves easily and feels relaxed from start to finish.

1. Prep the chicken

Shred cooked chicken into bite sized pieces. Set it aside so it mixes evenly later.

2. Mash the avocados

Place avocados in a bowl and mash until mostly smooth with a few small chunks left.

3. Build the creamy base

Add Greek yogurt, lime juice, salt, and pepper to the avocados. Stir until smooth and well blended.

4. Add the vegetables

Mix in celery, green onions, red onion, green bell pepper, parsley, and roasted red pepper. Stir gently to keep texture

5. Fold in the chicken

Add shredded chicken and toss until coated evenly with the avocado mixture.

6. Add cheese and nuts

Sprinkle in cheddar cheese and chopped pecans. Fold carefully so nothing breaks down too much.

7. Taste and adjust

Check seasoning and add more salt or lime juice if needed.

8. Rest briefly

Let the salad sit for a few minutes so flavors settle before serving.

Save

How to serve Avocado Chicken Salad

This salad works beautifully in sandwiches, wraps, or lettuce cups. Crackers or toasted bread add a nice contrast.

Leftovers stay fresh for a short time when covered tightly. A squeeze of lime on top helps keep color bright.

Recipe Tips

• Use ripe avocados for the best texture.
• Chop vegetables evenly for balanced bites.
• Stir gently to keep the salad chunky.
• Add pecans last to keep crunch intact.
• Serve slightly chilled for best flavor.

Save

Avocado Chicken Salad

Recipe by Amara CatherineCourse: LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Ingredients

• 2 cups cooked chicken shredded

• 2 avocados mashed

• ¾ cup Greek yogurt

• 1 tablespoon lime juice

• ¾ cup cheddar cheese shredded

• ½ cup pecans chopped

• 1 stalk celery chopped

• 2 green onions chopped

• ¼ cup red onion chopped

• ½ green bell pepper chopped

• ½ cup parsley chopped

• 1 roasted red pepper chopped

• ¼ teaspoon salt

• ¼ teaspoon pepper

Directions

• Prep the chicken:
  Shred cooked chicken into bite sized pieces. Set it aside so it mixes evenly later.
• Mash the avocados:
  Place avocados in a bowl and mash until mostly smooth with a few small chunks left.
• Build the creamy base:
  Add Greek yogurt, lime juice, salt, and pepper to the avocados. Stir until smooth and well blended.
• Add the vegetables:
  Mix in celery, green onions, red onion, green bell pepper, parsley, and roasted red pepper. Stir gently to keep texture
• Fold in the chicken:
  Add shredded chicken and toss until coated evenly with the avocado mixture.
• Add cheese and nuts:
  Sprinkle in cheddar cheese and chopped pecans. Fold carefully so nothing breaks down too much.
• Taste and adjust:
  Check seasoning and add more salt or lime juice if needed.
• Rest briefly:
  Let the salad sit for a few minutes so flavors settle before serving.