Crunchy Chicken Avocado Salad – Paleo & Gluten Free

by Sharon on May 20, 2015

Crunchy Chicken Avocado Salad

Texture is crucial for tasty meals and when you are making a chicken salad that crunch factor is so important. Fresh diced celery is key, but for this particular chicken salad I added something different to add that pop.

This Crunchy Chicken Avocado Salad features toasted pecans to add in that texture and a good dose of healthy fats to boot. Using the avocado over mayo or yogurt keeps things dairy and allergen free. Nice. 😉

Crunchy Chicken Avocado Salad

This particular set of avocadoes gave me a bit of a hard time. They completely ignored my blogging schedule and took their sweet time ripening. After a massive struggle, which thankfully left me with all ten fingers, I prevailed and scraped out the majority of the avocado.

Crunchy Chicken Avocado Salad

Soaking the avocadoes with lemon juice keeps them from oxidizing and turning a gross brown colour. I kept this salad in the fridge for two days and the colour never changed. Mashing it with the citrus helped soften them also. Thankfully this ended the battle of me vs. the semi ripe avocado. Phew!

Crunchy Chicken Avocado Salad

I added in my already cooked chicken (bonus!) and some deliciously, sweetly sour green grapes. A bunch of those babies found their way into my mouth when I sliced them. I adore green grapes. Into a bowl it all goes.

Crunchy Chicken Avocado Salad

Stir it all together and lunch is served.

Crunchy Chicken Avocado Salad

I simply ate this as is, but it would be a great sandwich filling or stuffed into a lettuce wrap.


Happy Humpday, everyone!

Crunchy Chicken Avocado Salad

Yields 4-6

Crunchy Chicken Avocado Salad - Paleo & Gluten Free
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  • 1 cup chopped pecans
  • 2 cooked chicken breasts cut into cubes, about 4 cups of chicken
  • 1 cup green grapes, halved
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 2 ripe avocadoes
  • 1 lemon, juiced
  • sea salt & pepper, to taste


  1. Place a skillet over medium heat and toast pecans for 3-4 minutes, watching so they don't burn. Set aside
  2. In a large mixing bowl, toss together the cubed chicken, grapes, celery and onions. Set aside
  3. In a medium mixing bowl, mash the avocadoes with the lemon juice and salt & pepper. Mash it until fairly smooth
  4. Stir the avocado mixture with the chicken mixture. Add the toasted pecans and stir to combine
  5. Store in the fridge in an airtight container


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{ 6 comments… read them below or add one }

Amy-Lyn January 13, 2016 at 7:40 am
This looks absolutely delicious and I will plan to make it soon. I'll probably pile it onto a big salad for a super dinner! :)
Sharon January 13, 2016 at 1:17 pm
Sounds like a great meal to me! Thanks Amy-Lyn. :)
Ashleigh February 25, 2016 at 11:02 pm
I'm on day 5 of the Whole30 plan and I've been looking for recipes so I don't get bored with plain chicken...this is amazing! I prepped it tonight for the next few days and couldn't keep my hands out of the bowl. I'm going to eat it cold in romaine leaves. Thanks for the delicious recipe!
Sharon February 26, 2016 at 6:10 pm
Awesome! So glad you enjoyed it. I loved it during the whole 30 also. Thanks Ashleigh! :)
Happy Taste Buds April 27, 2016 at 10:15 pm
Haha I've had a few battles with unripe avocados, too! Thankfully they are always worth the battle... ;)
Sharon April 28, 2016 at 11:27 am
Agreed! A prize worth fighting for. :)

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