Why You’ll Love Avocado Chicken Salad Recipe

Creamy texture from avocado without relying solely on mayonnaise.
Bright citrus and herb notes make it feel fresh and not heavy.
Easily adaptable — use leftover chicken, add veggies, swap herbs.
Great for meal prep: makes enough for multiple servings and holds up well (with minor tweaks).
Feels both sophisticated enough for guests and simple enough for everyday meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breasts (shredded or chopped)
Ripe avocados
Fresh lime juice (or lemon if preferred)
Extra‑virgin olive oil
Fresh cilantro (or parsley/dill)
Salt and pepper to taste
Optional: chopped red onion or green onion, sweet corn kernels, chopped bacon or turkey bacon, chopped hard‑boiled eggs, cherry tomatoes
Lettuce or greens for serving (optional)
Optional add‑ins: diced cucumber, bell pepper, mango, or tortilla‑chip garnish for crunch

Directions

Start by shredding or chopping the cooked chicken into bite‑sized pieces and placing it in a large mixing bowl.
Peel, pit and dice the avocados into medium chunks (or half the avocado for chunks, half mashed for extra creaminess). Add them to the bowl.
If using, add chopped onion, corn kernels, bacon bits and hard‑boiled egg quarters. Toss gently to combine.
In a small bowl, whisk together the lime (or lemon) juice, olive oil, chopped herbs, salt and pepper. Taste and adjust seasoning.
Pour the dressing over the chicken‑avocado mixture and gently toss until everything is evenly coated. Be careful not to mash the avocado too much if you prefer distinct chunks.
Serve immediately on its own, on top of lettuce or greens, or in a sandwich or wrap. If making ahead, cover tightly and refrigerate (see storage section).

Servings and timing

Serves: ~4 – 6 people (as a main salad)
Prep time: ~15 minutes
Total time: ~15 minutes

Variations

For a lighter version, omit bacon and eggs; add extra veggies like cherry tomatoes, cucumber or bell pepper.
Swap herbs: use dill instead of cilantro for a different flavor profile.
Make it a wrap: roll the salad in tortilla or lettuce leaves for a handheld meal.
Add crunch: stir in crushed tortilla chips or chopped nuts just before serving.
Spice it up: add finely chopped jalapeño or a pinch of red pepper flakes to the dressing.
Make it more substantial: fold in cooked quinoa or pasta for a protein‑plus‑carb version.

Storage/Reheating

Store: Place the salad in an airtight container and press plastic wrap directly onto the surface of the salad (to minimize avocado browning). Refrigerate for up to 3–4 days.
Before Serving: Give it a gentle stir, add a squeeze of fresh lime juice to revive flavor.
Reheating: This salad is best served chilled or at room temperature. If you used warm chicken initially, you can bring everything to room temp before serving. Avoid microwaving — it changes texture and may make avocado mushy.

FAQs

What kind of chicken should I use?

You can use freshly cooked chicken breasts, leftover roasted chicken, or even a rotisserie chicken for convenience. The key is to have it cooked and cooled (or at least not piping hot) before mixing with avocado.

Can I substitute the avocado?

You could replace some or all of the avocado with Greek yogurt or a light mayonnaise‑mix if you prefer, but you’ll lose some of the creamy richness and flavour profile that avocado provides.

My avocado turned brown — how can I prevent that?

Press plastic wrap directly onto the surface of the salad to limit air exposure. Also, store with some lime or lemon juice mixed in — the acidity helps slow browning.

Is this salad gluten‑free / dairy‑free?

Yes — if you use simple ingredients (chicken, avocado, lime, olive oil, herbs) this salad is both gluten‑free and dairy‑free.

Can I make this ahead of time?

Yes— you can mix most ingredients ahead, but for best texture add the diced avocado just before serving (or keep it separate until serving). That helps keep the avocado vibrant and less mushy.

How many calories or nutrients are in a serving?

It depends on your exact ingredient amounts, but expect a moderate‑to‑higher protein and healthy‑fat content (thanks to chicken and avocado). If you’re tracking macros, you may estimate ~20‑30 g protein plus healthy fats per serving depending on portion size.

Can I add more vegetables?

Absolutely. Adding finely chopped cucumber, bell pepper, cherry tomatoes or sweet corn works beautifully and boosts freshness and volume.

Is it okay to serve this on bread or in a wrap?

Yes—it works great as a sandwich filling or wrap. Serve on crusty bread, in pita pockets, or rolled in a tortilla for an easy handheld meal.

How do I adjust the flavors if it tastes bland?

Taste the dressing and adjust: add more lime juice for brightness, more salt for seasoning, a little olive oil if it’s too sharp. Fresh chopped herbs also go a long way to boost flavour.

Conclusion

This Avocado Chicken Salad is a delicious, flexible dish that brings together creamy avocado, juicy chicken, fresh herbs and a bright dressing for a satisfying meal. Whether you’re making it for lunch, dinner, or prepping ahead for the week, it’s easy to tweak and always a crowd‑pleaser. Give it a try and make it your own with add‑ins, herbs, and flavour twists.