Avocado Chicken Salad

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The concept is simple—a quick, basic chicken salad that uses mashed avocado as a binder instead of the more traditional mayonnaise.

That was my idea as I set out to repeat the success we had with our Avocado Tuna Salad. It would be a “sequel” of sorts, hopefully a sequel more like Toy Story 2 (brilliant!) than the second Bridget Jones (yikes).

Nailed it! At least I think so. You will be the final judge.

The unexpected ingredient in this chicken salad is chopped apple. Apple brings sweetness, tartness, and crunch to the chicken salad, helping to round out the flavors.

Avocado replaces the fat of the mayonnaise, but not the seasoning. So we’re adding salt, pepper, and a good dose of lime juice. I’m also adding plenty of chopped fresh cilantro, you could easily use parsley instead.

Avocado Chicken Salad Recipe

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  • Prep time: 10 minutes
  • Yield: Enough filling for two sandwiches or salads

Ingredients

  • 1 cup finely chopped cooked chicken
  • 1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
  • 1 apple, peeled, cored, and finely chopped
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 Tbsp finely chopped cilantro or parsley
  • 2 teaspoons lime juice or a tablespoon of lemon juice
  • 1/2 teaspoon kosher salt
  • Pinch of freshly ground black pepper

 

  • Sandwich bread or salad greens

Method

1 Place the chicken, avocado, apple, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets well mixed.

avocado-chicken-salad-method-1 avocado-chicken-salad-method-2

2 Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.

To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.

Serve on sandwich bread, toasted bread, or salad greens (I recommend arugula or watercress for extra zing).

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Links:

Avocado Tuna Salad here on Simply Recipes

Avocado Chicken Salad with Buttermilk Dressing from Framed Cooks

Apple, Avocado, Arugula Salad from Tracy of Shutterbean

Chicken Avocado Salad from Kalyn of Kalyn's Kitchen

Raw Kale Salad with Apple and Avocado from Cookie and Kate

Avocado Chicken Salad

Showing 4 of 11 Comments

  • Kathy

    This is my favorite lunch at the moment! I have made it twice, even my 3 year old granddaughter likes it.

  • Tim

    I made this today and it was delicious. A real keeper. I did add a dollop of Mayo but it probably didn’t need it

  • Penny

    Yum – so delicious! We ate it in lettuce leaves as a ‘wrap.’ Light and delicious and totally satisfying. This will probably be a weekly standard with the rotisserie chicken, to have on hand for healthy snacking.

  • Jim O'Donnell

    This caught my eye. I made it and loved it. Will definitely make this again

  • emily

    Has anyone packed this salad for lunch? I am wondering if it would hold up for My husband’s sandwich without getting soggy or too brown. Thanks!

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