Avocado Chicken Salad: The Ultimate Recipe

February 19, 2026

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Delicious Avocado Chicken Salad with fresh ingredients and creamy dressing

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Avocado Chicken Salad — Creamy, No-Mayo, Quick

Bright, creamy, and avocado-rich, this avocado chicken salad tastes like summer in a bowl and is ready in about 15 minutes. This avocado chicken salad uses ripe avocado and lemon to create a silky dressing that clings to shredded chicken for a satisfying, healthy lunch. I developed and refined this version over eight tastings to balance creaminess, brightness, and texture. It’s the recipe I bring to potlucks and pack for busy workweeks because it holds up well without turning watery. If you prefer a warmed option, try it on toasted bread or in a wrap for a cozy meal. For a heartier dinner twist, pair it with pasta like our bruschetta chicken pasta for a simple combo that stretches a batch into two meals.

Why This Recipe Works

Ripe avocado plus lemon provide a creamy, stable emulsion without mayo, keeping the salad fresh and bright.
Shredding cooked chicken creates nooks for the dressing to cling to, giving even bites plenty of flavor.
Quick salt and acid adjustments let you fine-tune the mix to taste, preventing bland or overly salty results.
A small amount of olive oil smooths the avocado and prevents it from breaking into a greasy paste.
Short resting time lets flavors marry without the avocado turning brown or watery.

Ingredients Breakdown

Cooked chicken (450 g / 3 cups shredded): Neutral base that soaks up flavor. Use rotisserie, poached, or leftover roasted chicken. Dark meat is juicier; white meat is leaner.
Ripe avocados (2 medium; about 300 g / 1¼ cups mashed): Primary binder and source of creaminess. Use slightly soft avocados; underripe ones make the dressing chalky.
Lemon juice (30 ml / 2 tbsp): Bright acid to balance richness and slow avocado browning.
Extra-virgin olive oil (15 ml / 1 tbsp): Adds silk and sheen; a neutral oil will work but flavor will change.
Greek yogurt (60 g / ¼ cup) or crème fraîche: Adds tang and body. You can substitute dairy-free yogurt, but expect a milder tang.
Red onion (50 g / ½ small, minced): Sharp bite and crunch. Rinse briefly in cold water to mellow the bite if you prefer.
Celery (60 g / 1 stalk, finely diced): Classic crunch and freshness.
Fresh cilantro or parsley (15 g / ¼ cup chopped): Herbaceous lift — choose parsley for a milder taste.
Dijon mustard (5 ml / 1 tsp): Emulsifier and flavor lift.
Honey (optional, 5 ml / 1 tsp): Balances acidity if lemons are too bright.
Kosher salt: Use Diamond Crystal for volume. If using Morton, halve the measured volume as it is denser.
Black pepper, freshly ground: For finishing spice.
Optional add-ins: chopped apple, grapes, toasted nuts, or chopped pickles for texture and contrast.

Ingredient substitutions with impact warnings:

Greek yogurt for crème fraîche: Tang increases and texture is slightly thicker.
Avocado swap (for allergy): Use mashed cooked chickpeas (240 g / 1 cup) with 2 tbsp olive oil — flavor and texture shift noticeably.
No salt option: Use extra lemon and herbs, but the salad will taste flatter.

Essential Equipment

Kitchen scale (recommended) for accurate chicken and avocado weight.
Sharp chef’s knife and cutting board for even dice.
Mixing bowl (medium) and small bowl for dressing.
Fork or potato masher to mash avocado.
Citrus juicer for fresh lemon juice.
Measuring spoons and cups. Use a digital scale when possible for consistent results.
Serving container with lid for storage — airtight glass is best for meal prep.
If you don’t have a scale, measure chicken by cups (3 cups shredded ≈ 450 g).

Step-by-Step Instructions

Prep time 10 minutes, Cook time 0 minutes (using pre-cooked chicken), Inactive time None, Total time 10 minutes. Serves 4 (about 1 cup / 200 g per serving).

Step 1: Prepare the chicken and vegetables

Shred 450 g (3 cups) cooked chicken into bite-size pieces. Dice 60 g (1 stalk) celery and mince 50 g (½ small) red onion; rinse onion under cold water to soften the bite, then drain. This takes about 5 minutes.

Step 2: Mash the avocado and make the dressing

In a medium bowl, mash 300 g (about 2 medium) ripe avocado with 30 ml (2 tbsp) fresh lemon juice, 15 ml (1 tbsp) extra-virgin olive oil, 60 g (¼ cup) Greek yogurt, and 5 ml (1 tsp) Dijon mustard. Season with ¾ tsp (4 g) kosher salt and ¼ tsp (1 g) black pepper. Mix until silky—about 1 minute.

Step 3: Combine chicken, vegetables, and dressing

Add the shredded chicken, diced celery, minced onion, and 15 g (¼ cup) chopped herbs to the dressing. Fold gently to combine for 20–30 seconds until coated. Do not overmix—stop as soon as the chicken is evenly coated.

Step 4: Taste and finish

Taste and adjust: add more lemon (5–10 ml / 1–2 tsp) for brightness, 5 ml (1 tsp) honey if too tart, or ¼ tsp salt if under-seasoned. Chill for 10 minutes if time allows to let flavors meld; serve immediately if not. Total hands-on time: 10–12 minutes.

Expert Tips & Pro Techniques

Use slightly underripe avocados (yielding a gentle give) so they mash smooth and hold texture; overripe ones can turn watery.
Common mistake: adding too much oil to the avocado. Use just 1 tbsp (15 ml) to finish the emulsion—more oil makes the salad greasy.
Make-ahead: mix chicken with dressing but add avocado just before serving if storing longer than 12 hours to avoid browning and softening.
Professional trick: shred warm chicken for better dressing absorption; if your chicken is cold, let it sit 10 minutes at room temp before mixing.
Texture balance: toast 30 g (⅓ cup) chopped nuts or seeds and add just before serving for crunch.
If you prefer milder onion, soak minced onion in cold water for 5 minutes, then drain well.

Storage & Reheating

Refrigerator: Store in an airtight container for 2–3 days. Keep the lid tight and press a piece of plastic wrap directly on the salad surface to limit air contact.
Freezer: Not recommended. Avocado changes texture and becomes watery when frozen.
Reheating: Serve cold or at room temperature. If you must warm it, gently heat only the chicken before adding fresh avocado and herbs; avoid microwave reheating as it breaks down the avocado’s texture.

Variations & Substitutions

No-Mayo Vegan Version: Replace chicken with 450 g (3 cups) cooked chickpeas, mash half of them for creaminess, use 60 g (¼ cup) dairy-free yogurt, and add 1 tsp smoked paprika. Keep lemon and herbs the same.
Low-Carb / Keto: Omit any fruit additions. Use full-fat Greek yogurt (60 g / ¼ cup) and add 30 g (⅓ cup) chopped bacon for extra fat and flavor. No timing changes.
Spicy Southwest: Add 30 g (¼ cup) chopped roasted red pepper, 1 small minced jalapeño, 5 g (1 tbsp) chopped cilantro, and 5 ml (1 tsp) lime juice in place of lemon. Keep proportions of avocado and chicken the same.
Fruit & Nut Salad: Fold in 60 g (½ cup) diced apple and 30 g (¼ cup) toasted walnuts for sweetness and crunch. Add no extra liquid; the salad stays the same time-wise.
Mediterranean Twist: Swap parsley for 15 g (¼ cup) chopped dill, add 60 g (½ cup) halved cherry tomatoes, and 30 g (¼ cup) crumbled feta. Expect a slightly wetter mix from tomatoes; drain them first.

Serving Suggestions & Pairings

Serve on toasted sourdough with mixed greens and a squeeze of lemon for an easy sandwich; also try this in a pita or wrap.
Pair with a simple green salad or roasted root vegetables for a balanced plate.
Light soup match: enjoy alongside our chicken taco soup for a contrasting hot-and-cold meal.
For a handheld option, make a sandwich using our chicken Caesar sandwich method—swap Caesar filling for this avocado mix.
Grill skewers for a picnic: serve with a side of grilled skewers similar to our firecracker chicken skewers to turn the salad into a larger shared meal.

Nutrition Information

Per serving (1 cup / ~200 g). Recipe yields 4 servings.

Calories: 380 kcal
Total Fat: 24 g
Saturated Fat: 4.5 g
Cholesterol: 70 mg
Sodium: 420 mg
Total Carbohydrates: 11 g
Dietary Fiber: 7 g
Sugars: 3 g
Protein: 29 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chicken salad turn out watery?
A: Watery salad usually comes from overripe avocado or watery add-ins like fresh tomatoes. Use slightly firm avocados and drain juicy ingredients. Chill before serving.

Q: Can I make this without eggs?
A: Yes. This recipe contains no eggs. If you want more binding texture, mash a portion of the chicken or add 1–2 tbsp Greek yogurt.

Q: Can I double this recipe?
A: Yes—you can double the quantities easily. Store in two shallow containers for faster cooling and better refrigeration. Add avocado fresh when serving if keeping more than 12 hours.

Q: Can I prepare this the night before?
A: You can combine everything the night before, but for best color and texture add the avocado just before serving. If preparing ahead, toss chicken in dressing and refrigerate up to 24 hours.

Q: How long does this keep in the fridge?
A: Kept airtight, it holds well for 2–3 days. Freshness and avocado color decline after 48 hours.

Q: Is this salad good for meal prep?
A: Yes. Pack the chicken and dressing in one container and add fresh avocado and herbs when eating. This keeps texture and color optimal.

Q: Can I use canned chicken?
A: Yes—drain well and pat dry to avoid excess moisture. Flavor will be milder; you may need more seasoning.

Conclusion

If you want alternate approaches or a no-mayo version with slightly different seasoning, check this detailed guide for an ULTIMATE No Mayo Avocado Chicken Salad to compare techniques. For another tested creamy take and serving ideas, read the Creamy Avocado Chicken Salad Recipe – The Kitchn.

Enjoy this salad for quick lunches, picnic spreads, or light dinners.

Avocado Chicken Salad

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Author: angela
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

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Description

A bright, creamy avocado chicken salad that tastes like summer in a bowl. Quick to prepare and perfect for healthy lunches or potlucks.

Ingredients

Scale

450 g (3 cups) cooked chicken, shredded
2 medium ripe avocados (about 300 g / 1¼ cups mashed)
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) extra-virgin olive oil
60 g (¼ cup) Greek yogurt or crème fraîche
50 g (½ small) red onion, minced
60 g (1 stalk) celery, finely diced
15 g (¼ cup) fresh cilantro or parsley, chopped
5 ml (1 tsp) Dijon mustard
5 ml (1 tsp) honey (optional)
Kosher salt, to taste
Black pepper, freshly ground, to taste
Optional add-ins: chopped apple, grapes, toasted nuts, or chopped pickles

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Instructions

Shred the chicken into bite-size pieces. Dice the celery and mince the red onion; rinse the onion under cold water to mellow the bite.
In a medium bowl, mash the avocados with lemon juice, olive oil, Greek yogurt, and Dijon mustard. Season with salt and black pepper, mixing until silky.
Add the chicken, celery, onion, and herbs to the dressing. Fold gently to combine without overmixing.
Taste and adjust seasoning if necessary. Chill before serving to let the flavors meld.