Avocado Chicken Salad

by Sharon on July 3, 2013

Avocado Chicken Salad

With summer in full swing I’m craving cold meals. I’m pretty standard with my classic green smoothie for breaky so that leaves me with lunch and dinner to figure out. After the massive success of my Avocado Tuna Salad experiment it’s definitely time to switch it up and try it with chicken. Nothing screams a summertime meal like chicken salad so, once again I’m ditching the mayo and trying my hand with this new twist.

To make this dish a little creamier I added a dollop of greek yogurt to the ripe avocado. Greek yogurt also adds even more protein for that satitation factor.  I squeezed in some fresh lime juice and then some diced celery and red onion to bring the crunch component.

I used my chili lime chicken marinade for this recipe to add a little spice.

This could not be easier to come together and when I tasted it? I had one of those talking out loud moments. ‘This is good!’ came out of my full mouth. Actually, let’s add a few more oooo’s to that. It was gooooooood! It even gained the approval of the man of the house. He was a tad leery of it’s appearance but, once he had a bite he promptly popped some bread into the toaster and made himself a sandwich.

Avocado Chicken Salad

That, my friends, is a rousing endorsement.

Avocado Chicken Salad

Serves 2

Avocado Chicken Salad
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  • 1 ripe avocado
  • 1 lime, juiced
  • 1 tbsp greek yogurt
  • 2 celery stalks, diced
  • ¼ red onion, diced
  • 1 chicken breast, cooled and cut into chunks
  • sea salt & pepper to taste


  1. Mash avocado with lime juice and greek yogurt
  2. Stir in celery, red onion and chicken and pinches of sea salt and pepper

Click for Nutritional Stats

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{ 7 comments… read them below or add one }

Laura July 9, 2013 at 4:45 pm
Looks great! How long ahead of time can you mix this together? I'm wondering if I could bring this for lunch or if it is more of an at home meal. Thanks!
Sharon July 9, 2013 at 5:50 pm
Thanks, Laura:) I pretty much devoured my batch immediately;) But, I imagine it would last up to 2 days in the fridge. The lime will help it from oxidizing. If you were packing it for lunch I would try to keep it pretty cold and you should be fine. It's really tasty!
Bre January 11, 2014 at 12:27 pm
How did you cook the chicken? Did you boil it or pan sear it?
Debi September 10, 2015 at 3:28 pm
I tried to click on the nutritional info, but it never came up. Do you have it?
Sharon September 11, 2015 at 10:43 am
Hey Debi! I think it should be fixed. Thanks for letting me know. :)
Molly December 3, 2015 at 7:50 pm
What could you use instead of yogurt? Mayo or miracle whip? Thanks!
Sharon December 3, 2015 at 10:35 pm
You could probably use either. I feel like using yogurt would be the healthier choice. Maybe just use more avocado if you aren't feeling the yogurt?

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