Creamy avocado mingles with tender shredded chicken in this mayo-free avocado chicken salad that is as healthy as it is flavorful.
I love this recipe because not only can it be prepared in five quick minutes, but it also tastes incredible! It is perfect for a fast healthy lunch, or when you are just craving something fresh.
I made this chicken salad with no mayo, yet it still have incredible flavor. I have previously published a healthy chicken salad recipe that substituted Greek yogurt instead of mayo, however, you can also strictly use creaminess of avocado as the full substitute like I did in my avocado egg salad recipe.
Ingredients you will need
- Cooked chicken breasts - Use leftover chicken or grab a rotisserie chicken from the store.
- Avocados - Ripe avocados have a black skin and are slightly soft to the touch.
- Lemon juice - Fresh or bottled juice is fine.
- Celery - Celery adds a wonderful crunch.
- Red onion - Substitute yellow or white onion for a more mild flavor.
- Cilantro - Always use fresh cilantro, not dried.
How to make it
To make an avocado chicken salad the ripe avocado simply needs to be mashed until it is creamy. This is easily accomplished while combining it with the other ingredients and seasonings.
I like to leave some of the avocados a bit chunky for added texture, but this is completely up to personal preference.Once all of the ingredients are mixed together it is ready to enjoy!
How to serve it
- One of my favorite ways to enjoy chicken salad is as a toasted sandwich. Skip the bread aisle and go to the bakery instead to really make this meal shine. My favorite bread to use for an avocado chicken salad sandwich is ciabatta, followed by sourdough.
- Serve it as a lettuce wrap.
- Wrap it like a burrito, you can use tortilla shells or low carb wraps.
- Enjoy it right out of a bowl!
Despite the misleading title of "salad", classic chicken salad is not particularly healthy. The mayo, in particular, is the problem. The healthy chicken and vegetables swim in a sea of fat-ladened mayonnaise which quickly negates any potential health-value the meal previously contained.
Once the peel is removed from the avocado it begins to oxidize quickly. It will begin to turn brown in approximately four hours. However, when coated in citrus juice, such as lemon or lime, it acts as a preservative keeping the avocado green for much longer.
If you have leftovers you can store this salad successfully by eliminating any oxygen contacting the surface of the salad. The easiest way to do this is to use plastic food wrap and press it onto the surface, eliminating any air pockets. This will prevent the avocado from browning in the fridge.
More Chicken Salad Recipes
Avocado Chicken Salad
- 2 cups chicken breasts (cooked and shredded)
- 3 avocados
- 1 tablespoon lemon juice
- 1 stalk celery (diced)
- ½ red onion (diced)
- 2 tablespoons diced cilantro
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Add avocados, lemon juice, celery, onion, cilantro, salt, and pepper to a bowl and mix to combine until well blended and avocado is creamy with some chunks still intact.
- Add shredded chicken to the bowl and mix until fully incorporated. Taste for salt and adjust as needed.
- Serve immediately.
This recipe was originally published November 26, 2018, on FoxValleyFoodie.com.
I may never use mayo again! Thanks!