Description
This Avocado Chicken Salad is a creamy, protein-packed twist on the classic, using ripe avocados instead of mayo. It’s quick, healthy, and perfect for sandwiches, lettuce wraps, or on its own.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 2 ripe avocados, diced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: diced jalapeño, cherry tomatoes, or other mix-ins
Instructions
- In a large bowl, combine the shredded or chopped cooked chicken and diced avocados.
- Add the red onion, cilantro, lime juice, salt, and pepper.
- Gently stir to combine, slightly mashing some of the avocado to bind the salad together while leaving some chunks.
- Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
- Serve immediately on toast, in lettuce cups, in a wrap, or on its own.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- Best consumed immediately due to avocado browning, but can be stored in an airtight container with plastic wrap pressed directly on the surface for up to 1 day.
- Customize with your favorite mix-ins like jalapeños or cherry tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
