Creamy Avocado Chicken Salad brings together tender chicken, ripe avocado, crisp celery, and a bright squeeze of lime.
A little Greek yogurt makes the dressing smooth, while Dijon mustard, red onion, and cilantro add flavor without overpowering the avocado.
This easy recipe is a useful way to turn leftover cooked chicken into a satisfying lunch. Spoon it into sandwiches, wrap it in a tortilla, or serve it over lettuce with crackers on the side.
You only need a bowl, a cutting board, and about 20 minutes to prepare it. A short chill helps the flavors come together, although it tastes delicious served immediately, too.
Recipe Overview
- Preparation time: 20 minutes
- Cooking time: None when using cooked chicken
- Chilling time: 15 minutes, optional
- Total time: 35 minutes, including chilling
- Servings: 4
- Serving size: Approximately one-quarter of the finished salad
The timing assumes your chicken is already cooked and cooled. Use plain poached, baked, or roasted chicken breast. Rotisserie chicken also works, but its seasoning and salt content will affect the finished flavor.
For the best texture, choose avocados that yield slightly when gently pressed. They should feel soft enough to mash but still hold their shape when diced.
Ingredients
- 3 cups cooked, skinless chicken breast, chopped or shredded, approximately 420 grams
- 2 medium ripe avocados, approximately 300 grams of flesh total
- ⅓ cup plain nonfat Greek yogurt, approximately 80 grams
- 2 tablespoons fresh lime juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon fine salt, or less to taste
- ¼ teaspoon ground black pepper
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- 2 tablespoons chopped fresh cilantro
Ingredient notes: Fresh lime juice gives the dressing a clean, bright flavor. Lemon juice can replace it in the same amount. If cilantro is not your favorite, substitute an equal amount of chopped parsley.
Plain Greek yogurt helps loosen the mashed avocado while keeping the dressing thick enough to coat the chicken. Avoid sweetened or flavored yogurt. If your chicken is already salty, begin with half the listed salt and adjust after mixing.
Directions: How to Make Creamy Avocado Chicken Salad
1. Prepare the chicken and vegetables
Place your cooled, cooked chicken on a clean cutting board. Cut it into small, bite-size pieces or pull it into short shreds using two forks.
Smaller pieces mix more evenly with the dressing and make the salad easier to scoop into sandwiches.
Measure 3 cups and set aside. Finely dice the celery and red onion, then chop the cilantro. Keeping the vegetables small gives you a little crunch in each bite without large pieces of onion taking over.
If the onion tastes particularly sharp, rinse the diced pieces briefly under cold water. Drain and pat dry before adding them.
2. Cut and divide the avocados
Wash and dry the avocados before cutting. Slice each lengthwise around the pit, twist the halves apart, and carefully remove the pit with a spoon.
Scoop the flesh of one avocado into a large mixing bowl. Cut the second avocado into small cubes and set it aside. Mashing one avocado creates the creamy base, while adding the other in cubes gives the finished salad a more varied texture.
Check for any bruised areas and trim them away before using.
3. Mix the creamy dressing
Add the Greek yogurt, lime juice, Dijon mustard, garlic powder, salt, and black pepper to the avocado in the bowl.
Mash with a fork until the mixture becomes mostly smooth. A few small avocado pieces are fine; you do not need a blender or food processor.
Scrape around the bottom and sides of the bowl to combine everything thoroughly. The dressing should be thick and spreadable. If your avocado is especially firm, spend another minute mashing before adding the chicken.
Taste the dressing and adjust the lime or pepper if needed.
4. Fold in the chicken and vegetables
Add the prepared chicken, celery, red onion, and cilantro to the dressing.
Use a large spoon or flexible spatula to fold everything together. Lift the mixture from the bottom of the bowl and turn it over gently until the chicken is evenly coated.
Avoid stirring too aggressively, especially if the chicken is finely shredded. Gentle mixing keeps the salad from becoming overly dense.
If the mixture seems too thick or dry, stir in cold water, 1 teaspoon at a time, until it reaches your preferred consistency. Start small because the salad should remain easy to scoop.
5. Add the diced avocado
Fold in the reserved avocado cubes last. Mix just enough to distribute them throughout the salad while keeping some pieces intact.
Taste a spoonful that includes chicken and vegetables before making final seasoning adjustments. Add a little more lime juice for brightness or a small pinch of salt if necessary.
The finished salad should taste balanced, with creamy avocado, mild tanginess, and a gentle crunch.
6. Chill briefly and serve
Cover the bowl and refrigerate for 15 minutes if time allows. This brief rest cools the salad and lets the onion, lime, and seasonings blend together.
Serve in toasted bread, tucked into a wrap, or spooned into lettuce leaves. For a simple lunch plate, pair it with cucumber slices, tomatoes, and crackers.
Keep any serving additions separate until you are ready to eat so bread and lettuce stay fresh.
7. Store leftovers carefully
Transfer leftovers to a small airtight container and refrigerate promptly. Press food wrap directly against the salad’s surface before closing the lid to reduce exposure to air.
Avocado may darken during storage, even with lime juice. For the best color and texture, enjoy this salad within one to two days, using freshly cooked or recently refrigerated chicken. Preparing the salad does not restart the storage time of leftover chicken.
Stir gently before serving. Freezing is not recommended because thawed avocado and yogurt can release moisture and change the texture.
Nutrition Facts
Estimated nutrition per serving, based on four equal portions and the listed ingredients:
| Nutrient | Estimated amount |
|---|---|
| Calories | 330 kcal |
| Protein | 36 g |
| Carbohydrates | 10 g |
| Total fat | 17 g |
| Saturated fat | 3 g |
| Fiber | 6 g |
| Sodium | 410 mg |
These estimates include the salad only, without bread, tortillas, crackers, or other accompaniments. Actual values vary by ingredients and portion size.
Avocado size, chicken preparation, yogurt brand, and added salt can all change the totals. Rotisserie chicken may increase sodium considerably.
