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.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded rotisserie or leftover roast are perfect
- 1 whole 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
- to taste Salt and pepper
- to serve Mixed greens
Instructions
Preparation
- 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.
- 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.
Notes
For a dairy-free version, use full-fat mayo or mashed avocado only. Best when served cold and consumed within 24–48 hours after preparation.