Avocado Chicken Salad

SandwichKid-friendlyQuick and EasyChicken Salad

Easy and Healthy! Avocado chicken salad with avocado, chopped cooked chicken, apple, celery, and onion. No Mayo!

Photography Credit: Elise Bauer

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

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


  • 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


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.

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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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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

44 Comments / Reviews

No ImageAvocado Chicken Salad

Did you make it? Rate it!

  1. Whitney

    Made this tonight for a brunch tomorrow, quadrupled the recipe. I “taste tested” so much that I didn’t need to eat dinner. Delicious!


    Show Replies (1)
  2. Shannon

    Ohhhh I’m in heaven! Added in some cut up almonds and left out the celery! It was absolutely delicious!!

    Ok~how would this taste with shrimp instead of chicken??
    OR is there shrimp version?
    Thank you~


    Show Replies (1)
  3. Michelle

    This was amazing! The only way I will ever make chicken salad again, even my kids (we’ll 21 & 18 yr. old girls and 12 yr. old boy) loved it! A tip I did was added a little (about 1/4 cup-I doubled the batch) of the juices from cooking the chicken for a little extra flavor, (I also left my apple skins on) just the right creaminess too! Love, love love this recipe! Thank you Elise, I can’t wait to try your other recipes!


  4. Dottie

    Never thought I would enjoy chicken salad like this. I didn’t have red onion so used 1 green onion. Added about 1/2 tablespoon light mayo to lemon and olive oil. Spooned each serving into a Carved out large tomato.


  5. Danielle

    I love this recipe, one of my favorites!


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