Too hot to turn on the oven? This avocado chicken salad is the answer for your summer lunch. It is fresh, light, and incredibly satisfying for the whole family.
You get all the creaminess you crave without using any heavy mayo. It is the perfect way to feel energized on a warm afternoon. You will want to make this every single week.
Why This Recipe Is a Winner
This avocado chicken salad is a total lifesaver for busy families. It uses ripe avocados to create a rich, silky texture that everyone loves. You get healthy fats and plenty of protein in every single bite.
It is perfect for a quick healthy reset after a busy weekend. You can whip it up in minutes using leftover chicken. It feels like a treat but keeps you feeling your best.
Simple Method
Making this dish is incredibly simple and very fast. You just need one bowl and fifteen minutes of your time. Even if you are a beginner, you can master this easily. The avocado acts as a natural, creamy binder for the chicken.
Ingredients You’ll Need
These fresh ingredients are mostly staples you likely have in your kitchen right now.
- 3 cups cooked chicken breast, shredded
- 2 large ripe avocados, cubed
- 0.5 cup red onion, finely diced
- 0.25 cup fresh cilantro, minced
- 2 tablespoons fresh lime juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
Step-by-Step Directions
- Combine shredded chicken and diced red onion in a stainless steel mixing bowl.
- Incorporate cubed avocado and immediately apply lime juice to inhibit enzymatic browning.
- Add garlic powder, salt, and black pepper to the mixture.
- Fold the ingredients using a silicone spatula, applying light pressure to the avocado pieces.
- Incorporate minced cilantro until evenly distributed.
- Verify seasoning balance and serve immediately at a temperature of 40°F (4°C) or below.
Best Ways to Enjoy It
Serve this chilled for the most refreshing summer meal experience. It tastes amazing inside a warm toasted wrap or on crunchy crackers. You can also scoop it into large lettuce cups for a low-carb lunch. Pack it into containers for easy weekday lunches on the go.
How to Store Leftovers
This salad is best when you eat it right away. If you have leftovers, store them in an airtight container. Press a piece of plastic wrap directly onto the surface of the salad. This helps keep the avocado from turning brown in the fridge. It will stay fresh for about one day.
Recipe Tips
- Use very ripe avocados for the creamiest possible texture.
- Don’t skip the lime juice because it keeps the color bright.
- Use a rotisserie chicken to make this even faster on weeknights.
- Avoid over-mixing if you like some chunks of avocado in there.
- Add a handful of fresh summer corn for a sweet crunch.
- Make sure your chicken is completely cold before adding the avocado.
- Taste and add more salt if the flavors need a boost.
Ways to Switch It Up
- Add cooked bacon bits for a salty and smoky crunch.
- Stir in halved cherry tomatoes for a burst of summer flavor.
- Swap the cilantro for fresh parsley if you prefer a milder herb.
- Add a pinch of red pepper flakes for a little spicy kick.
Quick Answers
Can I make this ahead of time?
You can make it a few hours before you need it. Just keep it very cold in the refrigerator. The lime juice helps maintain the beautiful green color for a while.
What if I don’t have lime juice?
You can use fresh lemon juice instead of lime juice. It provides the same acidity needed to keep the avocado fresh. The flavor will still be bright and delicious.
Will my kids eat this?
Most kids love the creamy texture of the mashed avocado. If they dislike onions, you can simply leave them out. It is a very kid-friendly and healthy meal option.
I hope this fresh salad makes your summer afternoons a little brighter. It is so simple to make and truly delicious. Enjoy every creamy bite with your family!
— Lidia
Irresistible Avocado Chicken Salad
Ingredients
- 3 cups cooked chicken breast, shredded
- 2 large ripe avocados, cubed
- 0.5 cup red onion, finely diced
- 0.25 cup fresh cilantro, minced
- 2 tablespoons fresh lime juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
Instructions
- Combine shredded chicken and diced red onion in a stainless steel mixing bowl.
- Incorporate cubed avocado and immediately apply lime juice to inhibit enzymatic browning.
- Add garlic powder, salt, and black pepper to the mixture.
- Fold the ingredients using a silicone spatula, applying light pressure to the avocado pieces to create a creamy consistency that coats the chicken.
- Incorporate minced cilantro until evenly distributed.
- Verify seasoning balance and serve immediately at a temperature of 40°F (4°C) or below.
