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Healthy Avocado Chicken Salad Recipe
Ash Tyrrell

Healthy Avocado Chicken Salad Recipe

I still remember the first time I mixed avocado into my usual chicken salad, and honestly, it changed everything for me. The texture turned out so creamy that I barely noticed there was less mayo in it. I make this now almost every week because it's fast, filling, and it never feels boring.
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Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken breast — rotisserie chicken or a quickly poached breast both work great here, and shredding it (instead of chopping) helps it soak up the dressing better
  • 1 large ripe avocado diced — choose one that gives slightly when you press it gently, since an underripe avocado turns the salad chalky and an overripe one turns it mushy
  • 1/4 cup mayonnaise — this keeps the salad rich and helps everything bind together nicely
  • 1/4 cup plain Greek yogurt — swapping half the mayo for yogurt lightens up the recipe while still keeping it creamy and adding a nice boost of protein
  • 2 teaspoons fresh lime juice — bottled juice works in a pinch but fresh lime brightens the flavor and helps slow down avocado browning
  • 1 teaspoon fresh cilantro chopped — fresh cilantro gives a much cleaner, brighter flavor than the dried version, so it's worth skipping the jar for this one
  • 1/2 teaspoon garlic powder — adds a subtle savory background note
  • 1/2 teaspoon salt — start here and adjust once everything is mixed
  • 1/2 teaspoon black pepper

Method
 

  1. Start by shredding or chopping your cooked chicken into bite-sized pieces so every scoop gets a good mix of textures. Dice the avocado into small cubes rather than mashing it, since you want soft chunks throughout the salad, not a paste. Set both aside in your mixing bowl while you prepare the rest.
  2. In a small bowl, whisk together the mayo, Greek yogurt, lime juice, garlic powder, salt, and pepper until smooth. This creamy base is what carries all the flavor through the salad, so take a moment to taste it before moving on. Adjust the salt or lime here if you want, since it's easier to fix now than later.
  3. Pour the creamy mixture over the shredded chicken and diced avocado in your large bowl. Add the chopped fresh cilantro at this point too, since folding it in early distributes the flavor more evenly. Gently fold everything together with a spatula, being careful not to mash the avocado chunks.
  4. Cover the bowl and refrigerate the salad for at least 20 to 30 minutes before serving. This resting time lets the garlic, lime, and cilantro really soak into the chicken instead of just sitting on top. I've tried skipping this step before, and it truly does taste better once it's had time to chill.
  5. Once it's chilled, give the salad a final taste and adjust the seasoning if needed. Sometimes I add an extra squeeze of lime or a pinch more salt depending on how ripe the avocado turned out. This is also the moment to decide if you want to fold in any extra add-ins like celery or onion.

Notes

  • I always use freshly squeezed lime juice instead of bottled, since it noticeably improves the overall flavor
  • I dice my avocado right before mixing instead of prepping it too early, since it browns fast once it's cut
  • I taste my dressing on its own before combining everything, so I can fix the seasoning while it's still easy to adjust
  • I don't skip the chill time, even when I'm hungry and want to eat it right away, because the flavor really does improve
  • I keep a bit of extra lime juice on hand in case I'm storing leftovers, since a fresh squeeze right before eating helps keep the avocado looking bright