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Avocado Chicken Salad Recipe

This creamy and protein-packed Avocado Chicken Salad combines the richness of avocados with the lean protein of chicken. It's a healthy and satisfying meal that can be served as a sandwich, wrap, or dip. Perfect for meal prep, this salad is both nutritious and delicious
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Prep Time 20 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe avocados chopped (divided)
  • ⅓ cup Greek yogurt or full-fat yogurt as a substitute
  • 1 tablespoon Dijon mustard or regular mustard
  • 1 garlic clove minced (optional)
  • 1 lemon juiced and zested
  • 2 cups cooked chicken shredded (leftover roasted chicken works great)
  • 2 celery stalks diced
  • 1 bunch green onions chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh cilantro chopped (or parsley for garnish)

Equipment

  • Mixing Bowls
  • Fork or Potato Masher
  • Sharp knife
  • Measuring Cups and Spoons
  • Food Processor or Blender (optional)

Method
 

  1. Step 1: Prepare the Avocados;
    Start by cutting the avocados in half. Remove the pit, and use a spoon to scoop out the flesh into a large mixing bowl. Mash one half of the avocado with a fork until it becomes creamy. For the remaining half, simply chop it into small cubes, which you’ll add later to keep the salad fresh and textured.
  2. Step 2: Add the Dressing Ingredients;
    To the mashed avocado, add the Greek yogurt, Dijon mustard, minced garlic (optional), lemon juice, and lemon zest. Whisk the mixture together until well combined. If you prefer a smoother texture, you can use a food processor or blender to combine these ingredients.
  3. Step 3: Prepare the Vegetables;
    Now, dice the celery stalks and chop the green onions. These vegetables add crunch and freshness to the salad. Add them to the avocado mixture, stirring gently to combine.
  4. Step 4: Add the Shredded Chicken;
    Next, add the shredded chicken to the salad. You can use rotisserie chicken, grilled chicken, or leftover roasted chicken. Shred the chicken into bite-sized pieces and stir it into the avocado mixture. Season the salad with salt and black pepper to taste.
  5. Step 5: Chill the Salad;
    Cover the mixing bowl with a lid or plastic wrap, and place the salad in the refrigerator for at least 4 hours. Chilling the salad allows the flavors to blend and enhances the overall taste.
  6. Step 6: Final Touches;
    Before serving, fold in the remaining chopped avocado to give the salad extra creaminess. Garnish with fresh cilantro or parsley for added freshness and a burst of color. Serve the salad chilled and enjoy

Notes

Tip: You can prepare this salad ahead of time. The flavors meld together beautifully after a few hours in the refrigerator. Just be sure to add the second avocado and garnish right before serving.