Avocado Chicken Salad is easy to make and you will never want to make your chicken salad without avocado again! Perfect on a sandwich, croissant or served with tortilla chips!
Avocado Chicken Salad
I have a lot of recipes here on the blog. A lot of really old ones that are SO good as well. I decided that instead of bringing all new recipes, I was going to give the old ones a facelift and bring them back to life. I use my website all of the time for our favorite recipes. And this recipe is one of my go-to recipes. Avocado chicken salad is one of my favorite things to make for lunch. I stack it on whole wheat bread with romaine lettuce, tomato, and top it with sprouts and micro kale.
I made this recipe in the very beginning of the blog because my oldest son loves chicken salad sandwiches, especially to take in his lunch for school. I decided to jazz it up a bit and add avocado and it has become one of our favorites and a lunchtime staple.
How do you make avocado chicken salad?
- Start by using 2 cups of cooked and diced chicken. Rotisserie Chicken or even canned chicken works great.
- Add in diced avocado, mayonnaise, chopped cilantro, lime juice, and salt and pepper. Mix together.
- Use it to make a sandwich, or serve with tortilla chips.
What can I substitute mayonnaise with?
- Greek Yogurt
- Nut Butter
Tips for picking out the perfect avocados:
- Squeeze the avocado. Hold it in the palm of your hand and gently squeeze. A ripe avocado should yield to firm, gentle pressure, but shouldn’t feel overly soft or mushy.
- You can also check under the stem. Peel back the small stem or cap at the top of the avocado. If it comes away easily, and you find green underneath, it is ripe and ready to go.
More avocado recipes that you will enjoy:
- Avocado Shrimp Ceviche
- Crispy Baked Avocado Fries
- Taco Stuffed Avocados
- California Avocado Skillet Chicken
Picture update 8/11/18
Avocado Chicken Salad
- 2 cups cooked and shredded chicken about 3 chicken breasts
- 1/2 cup mayonnaise
- 1 teaspoon freshly chopped cilantro
- 1 large avocado diced
- 2 tsp lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a medium sized mixing bowl, add chicken, mayonnaise, cilantro, avocado, lime juice, salt and pepper. Mix until combined.
- Serve in a sandwich or croissant or with tortilla chips.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Made this recipe today and realized I didn’t have any fresh cilantro. Reached into the fridge and thought I pulled out cilantro paste, but, after adding it, realized I pulled out basil paste instead. It was still amazing! My picky kids tore through it and asked for seconds. Thanks for this simple, filling, and economical recipe. It’s going into our meal plan rotation!
Thank you for this post. I’ve always believed that chicken had to be cooked to 180 using an instant read thermometer to be safe. Always dry. I do more grilling outdoors, but I’ll definitely have to look for one of those pans. Should be good for any type of meat.
This is a lovely recipe, and one I would definitely try. This particular combination sounds delicious. Thanks for sharing!
Great, Seriously This post was damn awesome, One thing that strikes me the most is your style of writing… Whoa, you explain kinds of stuff so elegantly, I could understand the concept behind this very well just by reading it once.
Thanks for sharing this wonderful article, I definitely will share it on social media platforms.
This looks really wonderful. I do think spaghetti squash is a great option for enjoying traditional noodle dishes on a grain-free diet. Thanks for posting this on Food Flicks Friday.
These recipes all look amazing. If I had kids, I would totally try them with them! Cheese is my favorite food group so…..
I am so excited to try the Avocado chicken salad sandwich. It looks and sounds delicious
Gotta love the simple recipes like these that becomes staples in your home.
I would love the recipe, but can’t get it to print. Help
I’m so sorry. I switched to WordPress recently and and have to convert every single recipe to a recipe card and print option. I haven’t gotten to this one yet. You can try copying and pasting it for now. 🙂
How long would this last if I made a bunch and tried to store it? I know avocados don’t normally last long once they’ve been sliced.
Avocados need to be served fresh or they will brown. I made a pasta avocado salad yesterday and the avocados were brown by the evening. You could make everything else and dice the avocados and put them in right before you serve it. Let me know how you like it! 🙂
Did you know that once the avocado has been sliced or chopped, it can be stored in a covered container & won’t go brown if you just set the avocado pit in the container with the sliced avocado? It works. We have stored it for 2-3 days with no browning.
I’ll bet you could use fat free plain yogurt in place of the mayonnaise to lower the fat content.
Yes, u can. I have tried that!
YUM! Chicken salad is my favorite and avocado makes anything better 🙂