Avocado Chicken Salad

Take chicken salad to a new level with the addition of avocado. This naturally creamy chicken and avocado salad is healthy and contains no mayo or sour cream.

Avocado Chicken Salad

Recipe by Bell BrittanyCourse: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Total time

1

hour 

10

minutes

Take chicken salad to a new level with the addition of avocado. This naturally creamy chicken and avocado salad is healthy and contains no mayo or sour cream.

Ingredients

• 2 medium cooked chicken breasts shredded or chopped (we used rotisserie chicken)

• 2 ripe avocados pitted and diced

• 1/2 cup corn roasted, canned, or frozen

• 1/4 cup red or green onion minced

• 2 tablespoons cilantro minced (or parsley or dill)

• 2 tablespoons lime or lemon juice

• 2 tablespoons olive oil

• salt and pepper to taste

Directions

• In a large bowl, add the shredded chicken, avocado, onion, avocados, corn, and cilantro.
• Drizzle with the lime (or lemon) juice, olive oil and season with salt and pepper. Toss gently until all the Ingredients are combined.

Notes

• Additional add-ins that go well with this salad include chopped tomato, chopped cucumber, bacon chopped and cooked, or black beans.

Notes

This Avocado Chicken Salad is a simple mixed salad that combines cooked chicken with fresh avocado, corn, onion, herbs, and a light oil-and-citrus dressing. The dish is assembled without cooking beyond preparing the chicken, making it well suited for quick meals. Avocado replaces traditional creamy binders, while olive oil and citrus juice help coat the ingredients evenly without overpowering them.

The recipe works because ripe avocado softens as it is gently tossed, creating a creamy texture that clings to the chicken. The acidity from lime or lemon juice balances the richness of the avocado and keeps the flavors bright. Corn adds a mild sweetness and texture contrast, while onion and herbs provide sharpness and freshness. Since everything is combined at once, gentle mixing is important to keep the avocado pieces mostly intact.

This salad fits easily into everyday home cooking and works well as a lunch or light dinner option. It can be prepared shortly before serving and stored briefly in the refrigerator, though the avocado is best when fresh. The recipe allows for small adjustments without changing its structure, such as using different fresh herbs or choosing roasted, canned, or frozen corn based on availability.