Avocado Chicken Salad

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There’s something incredibly satisfying about a dish that’s creamy, crunchy, fresh, and hearty all at once — and that’s exactly what you get with this Avocado Chicken Salad. I’ve made it countless times for lunch, dinner, and everything in between, and it never fails to deliver big flavor with minimal effort. It’s one of those meals that feels indulgent but is actually packed with wholesome ingredients.

I especially love how customizable this salad is. Whether I have leftover rotisserie chicken or freshly poached breasts, it works beautifully. The avocado brings in a luscious creaminess, red onions and cherry tomatoes add punch and sweetness, while cilantro and lime give it a fresh, zesty edge. This is the kind of recipe that becomes a staple after just one try.

Why You’ll Love This Avocado Chicken Salad

This salad checks all the boxes for a perfect quick meal: it’s healthy, filling, vibrant, and fast to put together. It doesn’t rely on heavy dressings or processed ingredients — just real, fresh food. It’s also gluten-free, low-carb, and keto-friendly, making it a great fit for many lifestyles. Plus, it’s a fantastic way to use up leftover chicken in a way that feels totally new.

Can I Use Any Type of Chicken for Avocado Chicken Salad?

Absolutely. One of the best things about this recipe is its flexibility. You can use grilled, baked, poached, or even rotisserie chicken. Just make sure the chicken is cooled and shredded or chopped. The key is to keep the texture moist but firm enough to hold up against the creamy avocado. If you’re in a pinch, even canned chicken will work — though fresh really does taste best here.

Options for Substitutions

• Avocado: Swap with Greek yogurt for a tangy, creamy alternative if you’re out of avocado.
• Red onion: Try green onions or shallots for a milder flavor.
• Cilantro: Not a fan? Use flat-leaf parsley or even fresh basil.
• Lime juice: Lemon juice will do in a pinch — it still brings the needed acidity.
• Tomatoes: Skip them or replace with chopped bell peppers or cucumber for a crunchy twist.

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Ingredients for This Avocado Chicken Salad

• Cooked Chicken: The protein base of the salad. Use shredded or chopped chicken breasts or thighs — leftovers or rotisserie work perfectly.
• Avocados: The creamy heart of the dish. Make sure they’re ripe but firm to keep the texture balanced.
• Red Onion: Adds a sharp, slightly spicy crunch. It balances the creaminess and lifts the flavor.
• Cherry Tomatoes: Bursts of juicy sweetness that contrast beautifully with the savory chicken and creamy avocado.
• Cilantro: Brings a bright, herbaceous punch that ties all the flavors together.
• Lime Juice: Adds tang and keeps the avocado from browning.
• Salt & Pepper: Essential seasonings to enhance and balance the overall flavor.
• Olive Oil (optional): A drizzle can help bring everything together if the avocados aren’t creamy enough.

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Step 1: Prepare the Chicken

Start by shredding or chopping your cooked chicken. If you’re using leftover or rotisserie chicken, remove the skin and bones, and cut into bite-sized pieces. You’ll need about 2 cups.

Step 2: Chop the Vegetables

Dice the red onion finely, slice cherry tomatoes in half, and cut the avocados into medium chunks. Be careful not to mash the avocado — you want clean pieces for texture.

Step 3: Combine in a Bowl

In a large mixing bowl, add the chicken, avocado, red onion, cherry tomatoes, and chopped cilantro. Gently toss to combine without mashing the avocado.

Step 4: Season and Add Lime Juice

Squeeze fresh lime juice over the mixture and season generously with salt and freshly ground black pepper. If the avocados aren’t creamy enough, add a drizzle of olive oil to help everything come together.

Step 5: Chill or Serve Immediately

You can serve this salad right away, but I like to let it sit in the fridge for 10–15 minutes. It allows the flavors to meld a little more. Just make sure to cover it well to prevent browning.

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How Long to Prepare Avocado Chicken Salad

This is one of my favorite recipes to whip up on a busy day because it’s so fast and straightforward. The prep time can be under 15 minutes if you’re using pre-cooked chicken.

Preparation Time: If you’re starting with cooked chicken, you’ll only need about 10–15 minutes to dice and mix everything together. If you’re cooking chicken from scratch, add another 20–25 minutes for baking or boiling.

Chilling Time (Optional): Letting the salad chill for 10–15 minutes in the fridge can help meld the flavors, but it’s absolutely fine to eat right away.

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Tips for Perfect Avocado Chicken Salad

• Use ripe but firm avocados to avoid a mushy texture.
• Dice the red onions finely so they don’t overpower the other ingredients.
• A squeeze of lime juice helps preserve the green color of the avocado and enhances the freshness.
• Use fresh cilantro for the best flavor. If you store it in water in the fridge, it stays fresh longer.
• Add the avocado last and toss gently to prevent it from getting smashed.

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Watch Out for These Mistakes While Cooking

• Overmixing the salad: It can turn your avocado into guacamole. Toss gently.
• Using overripe avocados: They’ll fall apart too quickly and make the salad overly mushy.
• Not seasoning enough: This salad needs a good hit of salt and lime to bring out its flavor.
• Skipping the lime or lemon: The acidity not only adds brightness but prevents browning.
• Too much olive oil: Optional, but don’t overdo it — the avocado already adds richness.

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What to Serve With Avocado Chicken Salad?

1. Toasted Bread or Sandwich Rolls

Perfect for turning the salad into a quick, satisfying sandwich.

2. Tortilla Chips

Scoop it up like guacamole — especially great for casual lunches or parties.

3. Lettuce Wraps

A low-carb option that’s crisp, fresh, and super light.

4. Couscous or Quinoa

Serve it over warm grains to make a more filling, balanced meal.

5. Soup

Pair it with a bowl of light vegetable or chicken broth for a cozy meal.

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Storage Instructions

Refrigeration: Store any leftovers in an airtight container in the fridge for up to 2 days. After that, the avocado may start to brown and the texture will decline.

Prevent Browning: Press plastic wrap directly against the surface of the salad to reduce air exposure. A little extra lime juice can help slow the oxidation of the avocado.

Do Not Freeze: This salad doesn’t freeze well due to the fresh vegetables and avocado.

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Estimated Nutrition

(Per serving, based on 4 servings total):

• Calories: ~360 kcal
• Protein: 30g
• Fat: 24g
• Carbohydrates: 10g
• Fiber: 6g
• Sugar: 2g
• Sodium: 420mg
• Cholesterol: 70mg

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Frequently Asked Questions

How long does Avocado Chicken Salad last in the fridge?

Up to 2 days if stored properly in an airtight container. For best texture and taste, eat within 24 hours.

Can I make it ahead of time?

Yes, but add the avocado just before serving to avoid browning and mushy texture.

Is this salad keto-friendly?

Yes, it’s naturally low in carbs and high in healthy fats and protein — great for keto or low-carb diets.

What chicken works best?

Rotisserie, grilled, baked, or boiled chicken all work well. Just ensure it’s cooked and cooled before mixing.

Can I use canned chicken?

Yes, you can. Drain it well and make sure to break it into chunks for better texture.

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Conclusion

Avocado Chicken Salad is the kind of meal that feels like comfort food but fits beautifully into a healthy lifestyle. It’s easy, versatile, and satisfying, whether you’re eating it on its own, tucked into a sandwich, or piled high on crisp lettuce leaves. With minimal ingredients and no fuss, it’s one of those recipes you’ll return to over and over again. Try it once — and I guarantee it’ll become a favorite in your kitchen too.

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