Healthy Avocado Chicken Salad
This Healthy Avocado Chicken Salad is a creamy, protein-packed meal made with shredded chicken, ripe avocado, crunchy veggies, and fresh herbs—without any mayo! It’s naturally gluten-free, low-carb, Whole30- and paleo-friendly, and perfect for lettuce wraps, sandwiches, or eating straight from the bowl.
Prep Time: 10 minutes
Cook Time : 15–20 minutes
Total Time: 25–30 minutes
Servings: 3–4
Ingredients:
For the Salad:
2 cups cooked chicken breast, shredded or chopped (poached, grilled, or rotisserie)
1 large ripe avocado, diced or mashed
1/4 cup red onion, finely chopped
1/3 cup celery, finely chopped
1/4 cup cucumber, diced (optional, for crunch)
2 tbsp chopped fresh cilantro or parsley
Juice of 1/2 lime or lemon (about 1 tbsp)
Salt and black pepper, to taste
Optional Add-ins:
1 hard-boiled egg, chopped
1 tbsp olive oil (for extra richness)
1 tbsp plain Greek yogurt (for creaminess if desired)
1 tsp Dijon mustard
Crushed red pepper flakes or jalapeno (for spice)
Instructions:
1. Cook or Prep the Chicken:
Use any pre-cooked chicken: grilled, roasted, rotisserie, or poached.
To poach: Simmer chicken breasts in salted water for 15 minutes, or until cooked through (internal temp 165°F / 74°C). Cool and shred.
2. Make the Salad:
1. In a large bowl, add the chicken, avocado, red onion, celery, cucumber, and herbs.
2. Squeeze in fresh lime or lemon juice.
3. Add salt, pepper, and any optional seasonings.
4. Gently mash and stir until avocado binds the mixture. Keep it chunky or creamier, depending on your texture preference.
3. Serve:
Serve immediately in lettuce cups, on whole grain bread, in a wrap, or over a bed of greens.
Serving Ideas:
Lettuce Wraps: Spoon into butter or romaine lettuce.
Sandwich or Wrap: Use whole grain bread, tortillas, or pita.
Bowl Meal: Serve over quinoa or brown rice with cherry tomatoes and arugula.
Stuffed Avocados: Scoop into avocado halves for a double-avocado hit.
Notes & Tips:
Avocado browns quickly. Add extra lemon or lime juice and store in an airtight container with plastic wrap pressed against the surface to slow browning.
Great for meal prep. Best eaten within 1–2 days.
Texture tip: For creamier salad, mash the avocado. For chunkier texture, dice and gently fold.
Boost protein: Stir in a chopped hard-boiled egg or extra chicken.
Frequently Asked Questions
Q: Can I make this dairy-free?
A: It already is, unless you add Greek yogurt—just leave that out for a 100% dairy-free version.
Q: Can I make this ahead of time?
A: Yes, but it’s best within 24 hours. Add avocado just before serving to maintain freshness and color.
Q: How can I make it spicier?
A: Add diced jalapeno, hot sauce, or crushed red pepper flakes to the mix.
Q: Can I use canned chicken?
A: Yes, in a pinch. Drain well and use about 1.5–2 cans (10–12 oz total).
Nutritional Information
Calories 290 kcal
Protein 26 g
Carbohydrates 5 g
Fiber 4 g
Sugars 1 g
Fat 18 g
Saturated Fat 3 g
Sodium 280 mg