Avocado Chicken Salad
This creamy yet light avocado chicken salad is perfect for quick lunches or an easy weeknight dinner. Packed with flavor and freshness, it's a versatile dish that can also be served in various ways.
I first made this avocado chicken salad when I needed something bright, fast, and satisfying after a long week of work. It’s creamy without being heavy, packs well for lunches, and uses simple pantry ingredients. If you like bold salad twists, you might also enjoy an Asian spin on chicken salads like the Asian chicken cranberry salad I turn to when I want a sweet-tart contrast.
Why you’ll love this dish
This avocado chicken salad hits a sweet spot: creamy, tangy, and crunchy in the same bite. It’s perfect for quick lunches, a no-fuss weeknight dinner, or an easy option for potlucks. The avocado keeps the dressing rich without relying solely on mayo, so it feels fresher and slightly lighter. Swap Greek yogurt for mayo if you want extra tang and a protein boost.
Reasons people search this recipe: fast meal prep, healthier chicken salad alternatives, low-carb lunches, and ideas for using leftover cooked chicken.
Step-by-step overview
In plain terms: shred cooked chicken, dice avocado and crisp celery, whisk a lemony yogurt (or mayo) dressing, then gently fold everything together. The whole assembly takes about 10 minutes if your chicken is already cooked. Expect a cool, creamy salad you can spoon over greens, pile into a sandwich, or tuck into a wrap.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie or leftover roast are perfect)
- 1 avocado, diced (ripe but slightly firm)
- 1/2 cup celery, chopped (for crunch)
- 1/4 cup red onion, finely chopped (mild and colorful)
- 1/4 cup Greek yogurt or mayonnaise (Greek yogurt for tang and protein; mayo for richer creaminess)
- 1 tablespoon lemon juice (prevents browning and adds brightness)
- Salt and pepper to taste
- Mixed greens for serving
Notes and substitutions:
- Swap lime juice for lemon for a slightly different citrus note.
- Use plain yogurt if you don’t have Greek; drain briefly for thickness.
- For a dairy-free version, use full-fat mayo or mashed avocado only.
How to prepare it
- Place the shredded chicken, diced avocado, chopped celery, and red onion in a large mixing bowl. Keep avocado pieces roughly the same size as the chicken for balanced bites.
- In a small bowl, whisk together Greek yogurt or mayonnaise, lemon juice, and a pinch each of salt and pepper until smooth. Taste and adjust seasoning—lemon brightens the mix, so start with less and add more if needed.
- Pour the dressing over the chicken mixture. Gently fold with a spatula until everything is coated. Avoid over-stirring to keep avocado chunks intact.
- Serve immediately over mixed greens, spoon into a sandwich or wrap, or tuck into lettuce cups for a low-carb option.
01Ingredients
Main ingredients
02Method
- Preparation
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0 OF 4 DONE03Recipe notes
- 01For a dairy-free version, use full-fat mayo or mashed avocado only. Best when served cold and consumed within 24–48 hours after preparation.
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Best ways to enjoy it
Serve this salad several ways to suit the occasion:
- On a bed of mixed greens with a drizzle of extra lemon and cracked pepper for a light lunch.
- In a buttered roll, croissant, or between slices of whole-grain bread for a classic chicken-salad sandwich.
- Rolled into a tortilla with crunchy greens and sliced tomato for an easy wrap.
- Spoon into romaine or butter lettuce leaves for a crisp, low-carb option.
If you want a meaty, ultra-simple version, try pairing with a carnivore chicken salad style plate for heartier feasts or inspiration for protein-heavy lunches.
Pairings: crisp pickles or a dill pickle spear, kettle chips, or a cup of chilled cucumber soup. For drinks, sparkling water with lime or a light sparkling lemonade complements the lemony notes.
Storage and reheating tips
Refrigerate within two hours of assembly and store in an airtight container at 40°F (4°C) or below.
Best eaten within 24–48 hours. Avocado will brown and soften over time; the salad retains flavor but texture declines after the first day.
Freezing not recommended for the assembled salad because avocado becomes mushy. If you want to freeze components, freeze the cooked shredded chicken (without avocado) in a sealed container for up to 2–3 months, then thaw and mix with fresh avocado and dressing.
This salad is meant to be served cold. If you prefer warm chicken, reheat the chicken separately and fold into the chilled avocado mixture just before serving.
Creative twists
- Southwest: Stir in chopped cilantro, a pinch of cumin, and diced jalapeño. Serve with tortilla chips.
- Curry-style: Replace lemon with lime, add 1/2 teaspoon curry powder, and toss in golden raisins and toasted almonds.
- Mediterranean: Add diced cucumber, Kalamata olives, chopped fresh dill, and swap lemon for a splash of apple cider vinegar.
- Turkey bacon & grape: Fold in crispy turkey bacon bits and halved red grapes for sweet-salty crunch.
- Vegan swap: Use chickpeas mashed slightly with mashed avocado and vegan mayo for a plant-based version.
Your questions answered
Can I make this ahead for meal prep?
A: You can prep components (shred chicken, chop celery, make dressing) ahead, but wait to dice and add avocado until the day you serve to prevent browning. Combine everything no more than 24 hours before eating for best texture.
Is Greek yogurt a healthy swap for mayo?
A: Yes—Greek yogurt reduces calories and adds protein while keeping creaminess. Use full-fat yogurt for richer texture if desired.
Can I freeze leftovers?
A: Not the finished salad. Avocado turns mushy once frozen. You can freeze the shredded chicken separately and add fresh avocado when ready to eat.
How long will this keep in the fridge?
A: Stored properly in an airtight container at 40°F (4°C) or below, expect best quality for 24–48 hours. Chicken alone typically lasts 3–4 days, but combined with avocado it’s best sooner.
Is this recipe low-carb or keto-friendly?
A: Yes—using mayo or full-fat Greek yogurt and omitting high-carb add-ins makes it suitable for low-carb and many keto plans.
Conclusion
If you want another tested take on avocado chicken salad, see The Kitchn’s creamy avocado chicken salad for a slightly different texture and seasoning approach. For a different spin, try my Easy Avocado Chicken Salad Recipe. Enjoy experimenting with the variations and serving styles to make this a weekly go-to.
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