How to make avocado chicken salad

This avocado chicken salad is perfect for avocado lovers! Serve this on a whole wheat bun or wrap for a lighter option.

Every time Josh and I go grocery shopping, we always pick up avocados. We usually make this guacamole at least once a week and then use any avocados we have left over on sandwiches. But lately, I’ve kind of developed this obsession with adding avocados to everything. There are worse obsessions to have though… right?

I tend to be a creature of habit, so my usual homemade chicken salad has sweeter ingredients like chopped apples, grapes, or cranberries. But then there are times that I like to live on the edge and change things up a bit — like add avocados to my chicken salad.

If you already have some precooked chicken, this healthy chicken salad is a breeze to make. Hope you enjoy this as much as we do!

What You’ll Need For This Recipe

This healthy chicken salad comes together with minimal ingredients and can be whipped up at a moment’s notice. Here’s what you’ll need to make this homemade chicken salad recipe:

• Avocado: For the best flavor and texture, use a ripe avocado. If it’s green under the stem, then it’s ripe. The avocado shouldn’t be mushy, but it should give just a little when you press into it.
• Cooked chicken: Feel free to use a pre-cooked rotisserie chicken to make things even easier.
• Mayonnaise: You need just a few tablespoons to create an ultra creamy and flavorful chicken salad.
• Lime juice: Freshly squeezed lime juice is best. Roll your lime on the counter before cutting it to get more juice out of it.
• Garlic powder: Just 1/4 teaspoon is all that’s needed to add a little flavor to this dish.
• Salt and pepper: Add salt and pepper to taste.

How to Make Avocado Chicken Salad

This is such an easy chicken salad recipe! Just add all the ingredients to a bowl, stir, and season to taste. I prefer to mix everything together very well. The more you mix, the creamier the avocado will be in this chicken salad.

How to Cook Chicken for Chicken Salad

I always make my chicken a little ahead of time and season it with a little salt, pepper, and garlic powder, cook it in a skillet, then chop it up. It’s simple, but perfect in this recipe. I’m sure some chopped rotisserie chicken would work well too.

How Long Is It Good for?

This avocado chicken salad will last up to 3 days if stored in the fridge in an airtight container. Note that the avocado will oxidize (turn brown) over time. That’s normal and won’t affect the flavor.

Can You Freeze It?

Normally, yes. However, since this healthier chicken salad is made with avocado I don’t recommend freezing it.

For all of you hard-working mayonnaise haters out there.

Paige Pulaski

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My new internship has beefed up my daily schedule, imprisoning me to my trusty car for several hours in transit between my home, job number one, job number two, and back. The only times I have to eat lunch and two snacks is while I’m traveling or sitting in a parking lot. Let me tell you, if you haven’t had a car meal before, you are so missing out. From shame-eating a set of fast food ribs to trying to eat your healthy, perfectly-planned leftover roasted zucchini slices with your fingers because you forgot to pack a fork in your 10-year-old brother’s lunchbox, Chez Voiture is the perfect place for an awkward meal.

I needed something stoplight scarf-able that I could prepare on Sunday night, refrigerate, and pack in Tupperware for lunch for the week. Thus, I kind of Frankenstein’d this recipe for avocado chicken salad. To be honest, I wasn’t exactly sure how this would turn out, but I liked it! Feel free to mix in whatever you like; nuts are good for a protein boost and sweet fruit adds a little burst of flavor to counteract the saltiness.

If you’ve still got some New Year’s Resolution left in you (good for you) and are counting calories, ½ cup (packed) of this finished product has 186 calories, if it is prepared exactly as below. The salad keeps well, but the avocado turns from green to brown after about two days and it looks less appealing. Still tastes magnificent.

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes

Servings: 4 cups

Ingredients:
2 ½ cups shredded chicken*
2 avocados
1 cup red seedless grapes
¼ cup sliced almonds
2 teaspoons lime juice
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder

*I just used two large cans of premium chunk chicken in water and forked it apart

Other stuff you’ll need:
Large bowl
Fork
Rubber spatula
Measuring cups and spoons
Can opener
Cutting board
Fruit knife

Photo by Paige Pulaski

Directions:

1. Cut avocados in half. Remove the pit. Slice avocado in a grid formation.

Photo by Paige Pulaski

2. Push avocado pieces out by bending the avocado skin out. Add to bowl of shredded chicken.

Photo by Paige Pulaski

3. Mash pieces of avocado with your fork (the spatula in the picture above was just a red herring to make sure you’re paying attention). This is laborious work; try to mash every little piece of avocado to make it as smooth a mixture as possible.

Photo by Paige Pulaski

4. Cut grapes into halves or quarters. I switched it up so I had different sized grapes.

Photo by Paige Pulaski

5. Add grapes, almond slices, lime juice, salt, pepper and garlic powder to the mixture.

Photo by Paige Pulaski

6. Mix until combined.

Photo by Paige Pulaski

7. Eat that healthy, crunchy, sweet, salty, juicy goodness all up in your car.

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This creamy Keto avocado chicken salad is an easy low carb recipe you can make for lunch or dinner! It’s made with avocado, chicken, green onions and bacon with a light lemon dressing.

This keto chicken salad is another favorite of ours! I love how easy and quick this recipe is to make and everyone including the kids enjoyed it! They also like this easy creamy avocado cucumber salad and they even like when I make these Keto avocado chips !

For this recipe, I chose to use canned chicken because that’s what I had on hand but you can also use a premade rotisserie chicken, or you can season and cook chicken breast. Either way, the results will be delicious!

More Keto Recipes You’ll Love:

How to serve avocado chicken salad:

This Keto chicken salad is hearty enough to eat on its own but you can also serve it on low carb Pita Bread, this Keto Farmers Bread or on a bed of lettuce!

Make it your own

For some kick top with diced jalapeños or drizzle with hot sauce.
Add shredded cheese.
Toss in some chopped tomatoes or hard-boiled eggs.

How To Store Chicken Salad:

Cover avocado chicken salad with plastic wrap and refrigerate. Make sure plastic wrap is directly over your salad to prevent any browning.

How To Make Avocado Chicken salad with bacon

Making this keto chicken salad is super easy and you’ll only need 6 simple ingredients!

2 cans of canned Chicken or 2 cooked chicken breasts, chopped
2 Avocados pitted and chopped
1 cup of celery
6 slices of Bacon
3 tablespoons of Olive Oil
1 tsp Salt
1 tsp pepper
1/4 cup green onions or Scallions
3 tbsp Lemon juice

Instructions:

Drain chicken and add to a large bowl.
Shred chicken with a fork.

Pit avocados, chop and add to bowl.

Toss in bacon, green onions, and celery.

Add dressing ingredients in a small bowl and stir.
Pour dressing over salad and toss until combined.

Keto Avocado Chicken Salad

This creamy Keto avocado chicken salad is an easy low carb recipe you can make for lunch or dinner! It’s made with avocado, chicken, green onions and bacon with a light lemon dressing.

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We’re eating this healthy chicken salad for lunch all summer long and I bet you will too! AVOCADO CHICKEN SALAD skips the heavy dressing in favor of creamy, dreamy avocados! This recipe is quick, simple, and packs in so much flavor from the lime and cilantro.

I am a total sucker for an easy lunch.

You see, we homeschool, which means that my kids are here all day every day.

Which is nice and all, except for that it also means that I have to feed them. Three meals a day. Every day. Forever and ever amen. #sendhelp

Enter this avocado chicken salad recipe!

It’s the perfect quick lunch, especially on a hot summer day.

We love how creamy the avocado gets, the vibrant color of the salad, and addition of lime and cilantro to brighten things up.

How to make this avocado chicken salad recipe:

You’re going to want to start with ripe avocados, which is probably the trickiest part of this recipe. 😉 Am I the only one that has trouble with avocados going from too hard to too soft in a matter of minutes?

Dice up your avocado and add it to a mixing bowl with some cooked shredded chicken (rotisserie chicken is perfect for this!), red onion, cilantro, lime juice, salt, and a little garlic powder.

I also add in a dollop of mayo to make this salad nice and creamy. You could also use Greek yogurt or sour cream, but that will change the nutrition info accordingly.

Stir everything together – no need to be gentle. As you stir, the avocado will break down a bit and start to coat the chicken. It makes this perfectly creamy!

How to serve low carb chicken salad:

You’ve got a couple of options here:

• Lettuce Wraps: The old faithful of the low carb world. 😉 I like romaine.
• Low Carb Tortillas: I’m partial to Mission brand for tacos and Ole Extreme for making wraps.
• Low Carb Crackers: Spoon a little chicken salad on a cracker and eat it like a dip.
• Your Fork: That’s right – just go at it with a fork. No shame, friends.
• Tomato: Hollow out the center of a tomato and fill it with this healthy chicken salad!

Plenty of options to fit any mood or diet.

I’ve been hesitant to include recipes featuring low carb tortillas on this site, because I know some people are pretty strict keto. I’m not, however, and regularly eat low carb tortillas now that they’re so widely available – Walmart carries them and most other large chains do as well.

Curious your thoughts – more recipes showing how to use low carb tortillas or not?

More easy low carb lunch recipes:

Deviled Egg Salad: We love this one in a lettuce wrap!

Corn Dog Muffins: My kids beg for these and there is zero corn!

Cauliflower Mac and Cheese: Stir in some smoked sausage and it’s a meal!

Ranch Grilled Chicken: We always double this when we cook it for dinner so I can use the leftovers for lunch!

Simplified Recipes Anyone Can Make

Avocado Chicken Salad is the perfect side, put it in a wrap/sandwich, or have it as a main dish on a beautiful summer day.

We have been eating a decent amount of pasta salad lately and we were trying to think of what would be a really unique and easy salad substitute. Pasta Salad is delicious and everything but we really wanted someone more refreshing and healthier. We discovered an avocado chicken salad recipe. Then we used that as our inspiration for what we ended up making our own Avocado Chicken Salad recipe below!

So we hope you enjoy our Avocado Chicken Salad recipe that ended up being way more versatile than we thought!

Ingredients Needed to Make Avocado Chicken Salad

When you gather your ingredients you will need:

-⅔ cup of diced red onion

-2 sliced avocados

-1 can of canned chicken or 2 cups of cooked chopped chicken

-¼ cup of mayonnaise

-½ teaspoon of salt

– a full teaspoon of mustard

First, peel and dice your red onion to measure out a ⅔ cup. Once you’re done with that go ahead and set that aside.

Then remove the pit and peel your two avocados. Then slice them into small slices and set that on the side with the red onion.

So now get a big bowl and a fork to combine all your ingredients. Add together in that big bowl; chicken, avocado, red onion. salt, mayonnaise, and mustard. Then take your fork and mix everything together until it’s smooth and evenly combined.

Now you’re all done and it’s ready to eat! Remember you can put this in a wrap, sandwich, have as a snack, side or even as a main dish! Get creative and enjoy whichever way you eat this super easy recipe!

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This Avocado Chicken Salad is light, refreshing and so easy to make using simple ingredients. It’s made with cooked chicken, fresh lemon and creamy avocado for the perfect healthy low carb lunch and keto snack.

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EASY SUMMER LUNCHES

Summer calls for easy lunch recipes and if you’re looking for a healthy and fresh spin on a classic chicken salad, this Avocado Chicken Salad is a delicious option to have on hand.

I am a big avocado fan and love that it adds a natural creaminess to salads like tuna salad and egg salad without having to add mayo.

This avocado chicken salad takes just 10 minutes to make and uses simple pantry and fresh ingredients you probably already have in your kitchen. It’s perfect for summer when you’re craving something light and healthy and don’t feel like turning on your stove or oven.

Plus, it also works great if you’re Whole30, paleo, gluten free or following a low carb keto diet.

INGREDIENTS YOU NEED:

Here are a few key ingredients and tips when it comes to making the best avocado chicken salad:

• cooked chicken – you can use any leftover grilled chicken, slow cooker shredded chicken, poached or instant pot chicken or for even easier prep, pick up your favorite store-bought rotisserie chicken
• diced celery
• finely chopped red onion
• ripe avocado
• Dijon mustard
• half a medium avocado or 1 small avocado, cut into chunks – optional – leave out for a traditional chicken salad recipe
• fresh lemon juice
• fresh herbs – I used chopped parsley
• salt and black pepper, to taste

OPTIONAL ADD-INS:

• cucumbers
• sliced almonds, chopped pecans, walnuts or cashews
• sliced green onion
• sweet relish pickle
• sliced cherry tomatoes
• chopped hard-boiled eggs
• your favorite spices or seasonings: garlic powder, onion powder, smoked paprika, curry, cayenne pepper or red pepper flakes

IF NOT LOW CARB:

• grapes
• raisins
• apples
• dried cranberry / craisins for a touch of sweetness

HOW TO MAKE AVOCADO CHICKEN SALAD

1. SHRED OR CHOP CHICKEN: Add chicken to a large bowl and shred with two forks or chop on a cutting board. Another great way to shred chicken is using your stand mixer.
2. PREP THE VEGGIES: Mash 1 avocado then chop the onion, celery, parsley and remaining avocado into chunks.
3. COMBINE INGREDIENTS: Add the chicken, mashed avocado, Dijon, chopped veggies, (plus remaining avocado), fresh lemon, salt and pepper to a large bowl and use a fork or spoon to mash, toss and combine.
4. SEASON: Taste and adjust seasonings by adding more salt, black pepper and Dijon mustard to taste.
5. ENJOY RIGHT AWAY: You can eat it straight out of the bowl or chill in the fridge for at least 1 hour.
6. TO CHILL IN THE FRIDGE: Cover with plastic wrap or store in an airtight container with a lid and refrigerate for 1 hour or up to 3 days.
7. SERVE: Serve over a salad, in lettuce wraps, stuffed in avocados, as a casserole, in pasta salads or in a sandwich.

CAN I CHICKEN SALAD WITHOUT MAYO?

Yes! This avocado chicken salad uses 2 ripe avocados for added creaminess instead of mayo. You can also add Greek yogurt if you’re not following any particular diet such as Whole30 or paleo.

HOW LONG DOES CHICKEN SALAD LAST?

Keep in mind that since there is avocado in this creamy chicken salad recipe, it can start to turn brown quickly so we usually eat it right away or within a few hours on the same day.

The lemon juice does help prevent some browning but if that doesn’t bother you, then you can store this keto chicken salad in an airtight container for up to 3 days.

SO CAN YOU FREEZE CHICKEN SALAD?

Salad recipes with mayo should not be frozen due to oil separation resulting in a soggy texture.

WHY WE LOVE THIS WHOLE30 LUNCH RECIPE:

• it’s super easy to make in less than 10 minutes using one bowl
• uses simple pantry ingredients
• low carb, paleo, keto and Whole30 compliant
• a light and refreshing lunch or dinner for summer
• a great make-ahead recipe that works for meal prep

HOW MANY CARBS ARE IN THIS PALEO CHICKEN SALAD?

The great thing about a this Whole30 lunch recipe is that it is low in carbs and high in protein and fat so the macros fit perfectly if you’re on a keto diet.

Nutritional info for 1 serving of this Paleo chicken lunch recipe:

• 151 calories
• 1g NET carbs= 2g Total Carbs – 1g Fiber
• 19g protein
• 7g fat
• 1g sugar

CAN I USE CANNED CHICKEN?

Yes, you’re going to need three 5-ounce cans of premium chunk drained chicken breast in water.

DOES CANNED CHICKEN HAVE CARBS?

For a 1/4 cup serving size of drained chicken breast in water, the macros are:

• 60 calories
• 13g protein
• 0g carbs, 0g fiber, 0g sugar
• 1g fat

VARIATIONS FOR CHICKEN SALAD RECIPES:

Variations and other delicious ways you can serve :

• Whole30 chicken salad with egg
• keto chicken lettuce wraps
• paleo chicken salad stuffed avocado
• serve with lettuce, cucumbers and tomatoes
• classic chicken salad sandwich that you can make using your favorite keto bread, low carb pita or a regular croissant

FOR POTLUCKS:

• creamy chicken macaroni salad that you can pack for lunch to go on picnics or meal prep for work
• make a Chinese chicken salad
• simple chicken casserole for an easy Sunday night dinner
• easy chicken pasta salad for summer barbecues, potlucks and parties

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Quick, easy and healthy Romaine Avocado Chicken Salad Recipe with a homemade dressing.
Juicy chicken breast served over a bed of Romaine with tomatoes, cucumbers, avocados and a most delicious homemade dressing.

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Chicken Salad-

Though the salad uses minimal ingredients and ones you most likely already have in your refrigerator, the results are phenomenal.

Juicy chicken breast is wonderful when combined with crispy Romaine, red onion, cucumbers, tomatoes and cilantro. The easy homemade garlic and lemon oil dressing adds so much flavor to the chicken salad.

How to Make Romaine Avocado Chicken Salad-

• Season chicken breast. Cook chicken.
• Meanwhile, prepare the dressing by combining the oil, lemon juice, Italian seasoning, garlic, salt and pepper. TIP: The dressing may be doubled and kept in the refrigerator for days to use for other salads.
• Cut Romaine, tomatoes, cucumbers and red onion. Finely chop cilantro. Slice avocado.
• Cut up cooked chicken and add to salad. TIP: The chicken can be served warm or cold.
• Pour dressing over ingredients, mix salad to combine.
• Season with additional salt and pepper, if desired.

Avocado Chicken Salad-

My most favorite combination for a filling salad would have to be chicken and avocado. There’s just something about the two ingredients in a salad that really work.

Though the chicken in this recipe is seasoned with simple ingredients of paprika, garlic, salt and pepper with oil, it’s so juicy and tender. Enjoy the chicken served warm over the salad or cold, whatever your personal preference is.

How to Cook Chicken for Salad?

The chicken for this salad recipe can either be cooked in a pan or grilled. Grilling the chicken will add even more flavor to the salad.

Enjoy the hearty salad with chicken for lunch or dinner. With the homemade dressing, the salad is so light but the added avocado and chicken truly make the salad so filling and oh so satisfying.

Looking for the best avocado salad recipe? Here we have to 2 recipes you would like to try! They are easy, simple and you can make them in no time. As you know, avocado is very useful and you should have a few recipes you can make in your kitchen!

Avocado salad with chicken and pineapple

Chicken fillet salad with pineapple, rice and avocado is prepared without mayonnaise. The dish turns out tasty and healthy.

Ingredients (for 4 servings):

• Chicken fillet without skin – 450 g
• Avocado – 1 pc.
• Rice – 1,5 glasses
• Pineapple, canned or fresh, pieces – 2 cups
• Lime juice – 5 tbsp. l
• Unscented vegetable oil – 5 tsp.
• Garlic – 2 cloves
• Dried red pepper – 1/8 tsp.
• Sugar – 1 tsp.
• Ground ginger – 0.5 tsp.
• Salt – 0.5 tsp.
• Ground black pepper – 0,25 tsp.

1. For a salad with chicken fillet, with avocado, pineapple and rice, first boil the rice until cooked, according to the package instructions. Finely chop the garlic. Peel the avocado, remove the chicken bone, then cut the chicken fillet is cut into cubes 1.5×1.5 cm.
2. In a small bowl, mix 1 tbsp. of lime juice, 2 tsp. of vegetable oil, chopped garlic and red pepper. Put chicken fillet in this marinade, mix well.
3. Grease the pan with vegetable oil. Put on chicken fillet with marinade, cook on medium-high heat for 5-7 minutes. Remove the pan from the stove.
4. Prepare salad dressing. In the small bowl, mix the oil, sugar, ginger, salt and black pepper. Cut half of avocado into cubes, put into dressing, mix.
5. In a large bowl, mix boiled rice, pineapple, fried chicken fillet and avocado in marinade.
6. Chicken salad with pineapple and rice served on leaves, put avocado slices on top.

Avocado chicken salad with mango

Avocado salads are becoming more and more popular. Avocados are very helpful. It is perfectly combined with any products.

All this makes avocados so desirable and popular product. We offer you a recipe for salad with chicken, mango and avocado.

• Boiled chicken fillet – 200 g
• Avocado – 2 pcs.
• Mango – 1-2 pcs.
• Onion – 1 pc.
• Lemon – 1 pc.
• Olive oil – 60 g
• Salt – 1 tsp
• Ground black pepper – 0.5 tsp

1. Prepare products for salad with avocado, mango and chicken fillet.
2. Cut 200 grams of pre-boiled chicken B.reast into thin strips. Fold in the bowl.
3. Thinly shred one onion and also fold into a bowl.
4. Two avocados are peeled and pitted and cut into thin strips. Add to chicken with onions.
5. Mango fruit is washed, peeled and cut into strips. The bone is removed. Add it to salad with chicken fillet and avocado.
6. Add the juice of one lemon, one teaspoon of salt, half a teaspoon of black pepper, 60 grams of olive or other salad oil to taste and carefully mix the avocado salad.
7. Ready salad with avocado is put in a salad bowl and served to the festive table.

Now you know how to make salad at home and really impress your relatives or friends. One of these avocado recipes may become your favorite, so be sure to add it to your holiday menu.

Looking for the best avocado salad recipe? Here we have to 2 recipes you would like to try! They are easy, simple and you can make them in no time. As you know, avocado is very useful and you should have a few recipes you can make in your kitchen!

Avocado salad with chicken and pineapple

Chicken fillet salad with pineapple, rice and avocado is prepared without mayonnaise. The dish turns out tasty and healthy.

Ingredients (for 4 servings):

• Chicken fillet without skin – 450 g
• Avocado – 1 pc.
• Rice – 1,5 glasses
• Pineapple, canned or fresh, pieces – 2 cups
• Lime juice – 5 tbsp. l
• Unscented vegetable oil – 5 tsp.
• Garlic – 2 cloves
• Dried red pepper – 1/8 tsp.
• Sugar – 1 tsp.
• Ground ginger – 0.5 tsp.
• Salt – 0.5 tsp.
• Ground black pepper – 0,25 tsp.

1. For a salad with chicken fillet, with avocado, pineapple and rice, first boil the rice until cooked, according to the package instructions. Finely chop the garlic. Peel the avocado, remove the chicken bone, then cut the chicken fillet is cut into cubes 1.5×1.5 cm.
2. In a small bowl, mix 1 tbsp. of lime juice, 2 tsp. of vegetable oil, chopped garlic and red pepper. Put chicken fillet in this marinade, mix well.
3. Grease the pan with vegetable oil. Put on chicken fillet with marinade, cook on medium-high heat for 5-7 minutes. Remove the pan from the stove.
4. Prepare salad dressing. In the small bowl, mix the oil, sugar, ginger, salt and black pepper. Cut half of avocado into cubes, put into dressing, mix.
5. In a large bowl, mix boiled rice, pineapple, fried chicken fillet and avocado in marinade.
6. Chicken salad with pineapple and rice served on leaves, put avocado slices on top.

Avocado chicken salad with mango

Avocado salads are becoming more and more popular. Avocados are very helpful. It is perfectly combined with any products.

All this makes avocados so desirable and popular product. We offer you a recipe for salad with chicken, mango and avocado.

• Boiled chicken fillet – 200 g
• Avocado – 2 pcs.
• Mango – 1-2 pcs.
• Onion – 1 pc.
• Lemon – 1 pc.
• Olive oil – 60 g
• Salt – 1 tsp
• Ground black pepper – 0.5 tsp

1. Prepare products for salad with avocado, mango and chicken fillet.
2. Cut 200 grams of pre-boiled chicken B.reast into thin strips. Fold in the bowl.
3. Thinly shred one onion and also fold into a bowl.
4. Two avocados are peeled and pitted and cut into thin strips. Add to chicken with onions.
5. Mango fruit is washed, peeled and cut into strips. The bone is removed. Add it to salad with chicken fillet and avocado.
6. Add the juice of one lemon, one teaspoon of salt, half a teaspoon of black pepper, 60 grams of olive or other salad oil to taste and carefully mix the avocado salad.
7. Ready salad with avocado is put in a salad bowl and served to the festive table.

Now you know how to make salad at home and really impress your relatives or friends. One of these avocado recipes may become your favorite, so be sure to add it to your holiday menu.

In a bit, I’ll show you my avocado chicken salad recipe.

I run a very busy schedule as a career woman, wife, and mother. Mondays to Fridays usually have me running around the clock- from home to drop my children at school to work and back to my children’s school and then back home. Sometimes this incredible routine every day leaves me tired, exhausted, and absolutely famished.

Not to mention all the times I have to get involved in my kid’s playtime, managing my home, and keeping my husband company.

Despite this busy lifestyle, I have always yearned to give my family the best and healthy dishes that they would savor till they come running home back to mama’s sane place- my kitchen. I, therefore, went in search of quick and easy to make recipes and look at what I found: AVOCADO CHICKEN SALAD which I lovingly call “my avocado special’’.

You won’t have to break a bank to set a bowl of this awesome deliciousness in your family’s lunch pack and they’ll have you to thank for it- forever! Just chicken and avocado can be the answers to someone’s prayers.

Avocados are good in themselves because their healthy oils are a rich source of vitamin K, folate, vitamin C, potassium, vitamin E, and a few members of the B vitamin family.

All these can guarantee a glowing skin and longevity especially for adults and those who are beginning to embrace the wrinkles that aging comes with. They are also very good sources of fiber and monounsaturated fatty acids which are important in the growth of youngsters. Apart from the sheer delight of nibbling on chicken parts, chicken is rich in protein- the bodybuilding component- and absolutely good for the heart.

When next you are looking for a fruit that can help you get pleasure while dishing out nutrients then you can relax and comfortably think of the avocados. They make healthy living worth the while.

The Art Of Making Low Carb Avocado Chicken Salad

There a lot of salad recipes with chicken. But this time, we’ll be doing avocado chicken salad.

The first step is to get some ripe avocados.

If you are like me, it is almost impossible to tell a ripe avocado. Not all ripe avocados have a brown peel. And not all avocados with green peels are unripe. I usually let my instincts be my guide. Whichever way we choose to decipher this, we must be careful not to use avocados that are too ripe and marshy. They will form a terrible broth and unpleasant to look upon.

After sourcing for our special butter fruit, the next thing to do is to chop the avocados into sizeable chunks and set it aside. Chop the chicken also into sizeable pieces, wash and boil it.

Be sure you have your chicken spiced to taste depending on how you like it. Remember, this is a salad so do well not to spice it too heavily.

Pour both chicken and avocado chunks into a mixing bowl and get ready to mix.

Add some red onion, cilantro, lime juice, a little garlic powder, and salt to taste. Do not put so much of everything. Just make it enough to taste better in your mouth.

It is important to add in a dollop of mayonnaise to make this salad look creamy and inviting. You could also use yogurt, preferably Greek yogurt or sour cream. Whichever you choose to use, keep in mind that it will change the nutritional information from what would be explained in this article.

Stir everything together until the avocado breaks and forms a creamy coat over the chicken. Easy peasy! Our grilled chicken avocado salad is ready. The chicken bacon avocado salad is the perfect mix for lunchtime.

This Chicken Avocado Recipe Can Be Served With:

Lettuce wraps: which offers a great look for people who have lost their appetite. I like it when my last baby pounces on the meal even with the fact that she is a slow eater.

Low carb crackers: Spread the chicken salad on a slice of cracker and eat it to your satisfaction.

Tomatoes: Really red tomatoes are surely an awesome deal. Make a hole in the tomato and serve this meal in it.

Low carb Tortillas: this is an amazing add-ins for this meal. Tacos wraps are somewhat a good brand.

Use a fork: When you are not in the mood for very demanding eating, you can just use a fork and help yourself in. it still makes no difference. In all, this avocado chicken salad can be taken as a stand-alone dish depending on how you feel at the time.

There are some other low carb lunch recipes apart from the usual salad with chicken. Some of them are the deviled egg salad, corn dog muffins, cauliflower mac and cheese, and finally the ranch grilled chicken.

Last updated on September 2, 2020 . Originally published June 10, 2020 9 Comments

This Healthy Greek Yogurt Avocado Chicken Salad recipe has no mayo and is packed full of nutritious ingredients! It takes 5 minutes to prepare and is a great way to use leftover chicken! Perfect for a healthy lunch or light dinner!

It’s starting to feel like summer, and with the change in the seasons also comes a change in the foods we crave! Light, fast, and fresh meals seem to be our norm in the warmer months, like this Avocado Chicken Salad!

This recipe comes together in mere minutes, is packed full of nutritious ingredients and is the perfect dish to pack for a picnic in the park! It is an all-time favorite savory recipe of mine. Whenever I make it I have a hard time letting it chill without sneaking bites from the fridge!

How to make Avocado Chicken Salad

This healthy chicken salad recipe is a breeze to make, especially if you have leftover rotisserie chicken (or cooked chicken of any kind). It only takes 5 minutes of active prep (and then 30 minutes of chilling in the fridge). We’ll walk through the process together, and don’t forget to watch the video.

Make the avocado sauce

To begin, make the avocado sauce. Start by mashing the avocado and then mixing it thoroughly with the Greek yogurt (or sour cream).

Next, add the spices and fresh dill and stir to combine.

Add Chicken

Next, add the cooked and chilled chicken to the avocado sauce. Stir until the mixture is homogenous (uniform throughout).

Chill

Chill in the refrigerator for at least 30 minutes, or up to 2 hours. Just be sure to cover it tightly to prevent air from getting to the avocado! Chilling really helps the flavors blend and deepen in this avocado chicken salad!

Serve

There are many ways you can serve this healthy chicken salad! Here are a few suggestions:

• As a sandwich. I suggest making pretzel buns,homemade wheat bread or homemade dinner rolls to make it an even more delicious meal!
• As a wrap. Serve in in your favorite tortilla or wrap to make it low carb or gluten-free.
• Over a salad. I love serving this avocado chicken salad on top of a bed of greens, drizzled with a little homemade balsamic vinaigrette!

Avocado Chicken Salad: Ingredients & Substitutions

There are a few ways you can tweak this recipe to make it your own! Here are a few that I have personally tested!

• Plain Greek Yogurt: All plain Greek yogurt varieties work excellently in this recipe, regardless of fat content. Obviously, a higher fat content will yield a richer, creamier chicken salad. You can also use sour cream in place of Greek yogurt.
• Fresh Dill. Freeze-dried dill works well in this avocado chicken salad recipe. I always keep this Litehouse freeze-dried dill on hand in the winter when fresh dill is harder to come by so I can make this recipe (oh and this tzatziki sauce too)!
• Onion powder. For a little extra crunch and flavor you can substitute 1-2 TBS of real onion for the onion powder. I cook for kids, so I opt for the powder instead!
• Garlic powder. You can substitute fresh minced garlic for the garlic powder.

Cooked Chicken

I recommend using cold, leftover, chicken to make this recipe. But if you don’t have any on hand you can simply boil 2 pounds of chicken breasts in chicken broth (with your favorite spices/seasonings) until fork-tender (see full directions in the recipe below). If you do this you must let the chicken cool before mixing it into the rest of the ingredients! So plan accordingly if you need to cook the chicken first.

How to store avocado chicken salad

Store this avocado chicken salad recipe in an airtight container in the refrigerator. Since there is avocado in this recipe it will likely turn brown if it’s not all consumed the day it’s made.

The greek yogurt & lime juice help preserve it’s color, but be forewarned that while it will still taste amazing, it might become an off-putting color by day two. To prevent this, drizzle extra lime juice over any parts of the salad exposed to the air, then tightly cover the surface with plastic wrap before putting the lid on the container.

Can you freeze this recipe?

No, this is one recipe I do not recommend freezing. It’s best when consumed the day it’s made or the next day.

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This crave-worthy Avocado Chicken Salad is topped with succulent honey mustard chicken, crispy bacon, and nutritious veggies like tomatoes, avocado, and corn. The sweet and sour mustard sauce marinates the chicken AND used as the dressing. Feed your pickiest eaters Honey Mustard Chicken, Avocado, and Bacon Salad and be prepared for them to ask for it again and again!

How to Make Avocado Chicken Salad

This recipe calls for a homemade honey mustard marinade/dressing. The chicken should be marinated overnight for maximum flavor, so be sure to give yourself time! Once you have mastered the perfect Honey Mustard Chicken, the rest is all about the beauty of the other ingredients. Avocado, tomatoes, onion, corn, bacon, lettuce. While I happen to love this salad as-is, you can always add/change your favorite ingredients as well as change the amounts. I often serve this at big gatherings! Place all ingredients in the serving bowl and then wait to stir until ready to eat.

Pro tip: Don’t add the avocados until right before serving to keep them from browning prematurely.

Avocado Chicken Salad Recipe

Do you want to serve this as a sandwich? Omit the lettuce and chop the ingredients finer. You can then pour the honey mustard dressing over all of the ingredients and mix well. You can also omit the honey mustard and use a traditional chicken salad dressing of mayo, mustard, and lemon juice.

Whatever you do, this Honey Mustard Chicken salad is always a hit!

AVOCADO CHICKEN SALAD

This crave-worthy Avocado Chicken Salad is topped with succulent honey mustard chicken, crispy bacon, and nutritious veggies like tomatoes, avocado, and corn.

Keyword AVOCADO CHICKEN SALAD

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 6 servings

Ingredients

HONEY MUSTARD MARINADE/DRESSING

• 1/3 cup honey
• 2 tablespoons smooth and mild Dijon mustard
• 3 tablespoons whole grain mustard
• 2 tablespoons plus 2 teaspoons olive oil divided
• 3 cloves garlic minced
• 4 skinless boneless chicken thighs can use breasts

SALAD

• 4 slices bacon
• 4 cups Romaine lettuce leaves washed and chopped into strips
• 1 cup cherry tomatoes halved
• 1/2 large avocado pitted and sliced
• 1/4 cup corn kernels
• 1/2 red onion sliced (can also nely
• dice)

Instructions

Make the dressing by combining the honey, mustard, 2 tablespoons of oil, and garlic. Reserve half of the dressing in a clean bowl and refrigerate covered until ready to serve.

In a skillet over medium heat, heat 1 teaspoon of oil until shimmering. Brown one side of the chicken for 3 to 4 minutes. Once browned, flip the chicken and cover the skillet. Let cook for about 6 minutes, until the thickest part reads 165°F with a meat thermometer.

Carefully wipe the skillet mostly clean and return it to the stove over medium heat. Heat the remaining 1 teaspoon of oil until shimmering.

Cook the bacon until crispy. Transfer bacon to a paper towel-lined plate to drain the fat. Once cool enough to handle, chop the bacon into 1/2-inch pieces.

Assemble the salad by plating the lettuce, tomatoes, avocado, corn, and red onion. Top with the chicken strips and bacon pieces. Drizzle on the remaining dressing.

DID YOU MAKE Avocado Chicken Salad?

I want to hear about it! Take a picture and tag me on Instagram or on Facebook. I would love to see your finished product! Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!

This mouth-watering Avocado Bacon Chicken Iceberg Lettuce Wedge Salad is not only delicious, it’s also healthy! With only one tablespoon of bacon crumbles, you don’t have to feel guilty for eating it. It’s low-carb, low-fat, low-calories and gluten free!

Looking at this iceberg wedge makes me want to get a fork and knife and start digging in. It’s completely yummy and pretty healthy too. If you can eat this for lunch, you won’t even feel like you’re eating healthy. This is REAL food, fast!

I love a good looking salad! I’m not even a big iceberg lettuce fan but, when you add a high-quality avocado yogurt dressing, crispy bacon, Gorgonzola cheese, fresh avocado slices, and grape tomatoes, it has to be good right?

If you had a Avocado & Greens Banana Smoothie for breakfast and this Avocado Bacon Chicken Iceberg Lettuce Wedge Salad for lunch, you’d be on a great, and delicious, start to the day!

Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a very small commission which helps with blog expenses so you can continue to receive FREE recipes but, the price you pay is the same. Clicking on the link takes you straight to YOUR Amazon account.

How to Make Avocado Bacon Chicken Iceberg Lettuce Wedge Salad

Iceberg lettuce wedge salad is easy-to-make. The full printable recipe card is below. It includes substitutions and how to poach chicken breast too if you don’t have grilled chicken or access to a grill. Although, I often make chicken in my air fryer. Using one is a great way to cut fat and calories while getting crispy potatoes and chicken wings.

Using this Oxo 3-in-1 avocado pitter, peeler and slicer makes eating avocados even easier. For about $10, this handy kitchen tool makes eating healthier faster and simpler. Don’t we all need simplification in our lives?

Click image to purchase on Amazon! (affiliate link)

Plus, you can substitute turkey for chicken in this recipe, omit the bacon crumbles (I wouldn’t do that though because it adds a lot of flavor and one piece of bacon is a moderate serving.) The avocado slices give you the healthy fats your body needs- Omega 3 fatty acids. Read more about the health benefits of avocados and why they’re an important part of a low carb diet.

You’ll probably like my Grilled Chicken Blue Cheese Cranberry Salad too. I love adding grilled chicken to my salads, lettuce wraps, pasta and rice bowls.

This Flavorful Grilled Lemon Rosemary Chicken is one of my favorites because it’s so flavorful and freezes well too so, it’s great for meal prep. Get FREE access to our Resources Library to get the 4 week meal plan kit below after the recipe.

I know you gotta make those girlfriends jealous this summer with how good you look in your new beach body. Get motivated eating healthier with this delicious iceberg lettuce wedge salad and start seeing weight loss results in time for bathing suit season. Yikes!

Published: Jan 16, 2019 · Modified: Nov 16, 2019 by Cassie

This fresh and flavourful Mexican Chicken Salad is a quick and easy weeknight dinner that is sure to fill you up. Filled with delicious everyday ingredients, including avocado, red kidney beans and corn. It’s also served with a light lemon salad dressing. The only Mexican Chicken Salad recipe you need!

FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE PRINTABLE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THIS POST IS FILLED WITH HELPFUL INFORMATION FOR MAKING THIS RECIPE.

I love Mexican food, so it’s no surprise that one of my favourite salads is Mexican inspired. This Mexican Chicken Salad is full of good-for-you ingredients and is filling enough to be a complete meal on its own. The chicken is juicy and bursting with flavour.

It’s on the table in 15 minutes. Yes, you heard right – 15 minutes! This does require a little multi-tasking, like chopping salad ingredients while waiting for the chicken breast to cook. But totally doable.

Ain’t nobody got time to spend hours in the kitchen after work – am I right? This recipe will have you on the couch and watching Netflix in no time!

In our house I have to make two versions of this salad. My husband hates most salad items with a passion so he gets shredded iceberg lettuce, a diced truss tomato, some avocado, corn and chicken on top with no dressing. Anyone else have a fussy eater at home and can relate to this?!

I sit there eating my own delicious plate with all trimmings and wonder how on earth he is possibly enjoying his plain sad salad. But he tells me it is delicious pared back and given his fussiness I know he wouldn’t eat it if it wasn’t!

Mexican Chicken Salad Ingredients List

Now – the ingredient list below might look dauntingly long but never fear – these are everyday ingredients and majority are either part of the salad or common spices. I’ve also added a few tips and tricks below for how to reuse ingredients and get your chicken breast tender and cooked to perfection.

Salad:

• Chicken Breast
• Tomato
• Cucumber
• Red Capsicum / Bell Pepper
• Avocado
• Corn (use canned or fresh)
• Red Kidney Beans
• Lettuce (use your favourite)
• Olive Oil

Spice Blend:

• Ground Paprika
• Cumin
• Garlic Powder
• Onion Powder
• Cayenne Pepper

Dressing:

• Extra Virgin Olive Oil
• Lemon
• Honey
• Salt + Pepper

Recipe Tips & Tricks:

Chicken Breast: If the breasts are on the large side, halve them horizontally using this method. Then flatten with a mallet or bottom of a mason jar first to get them to a uniform size. This ensures they cook evenly, don’t dry out and keeps them tender.

Spice Blend: This spice blend is perfect for other Mexican dishes like tacos and burritos. Why not double or triple the quantities and save the mix in a jar for next time?

Dressing: The dressing will make more than you need for two salads. Save leftovers in the fridge for up to a week and use in this Roasted Sweet Potato, Avocado & Feta Salad.

HOW TO MAKE MEXICAN CHICKEN SALAD – STEP BY STEP

MORE SCRUMPTIOUS SALAD RECIPES:

• Pumpkin, Haloumi and Avocado Salad
• Cabbage and Crunchy Noodle Salad
• Roasted Pumpkin, Spinach and Feta Salad
• Crunchy Kale Salad with Lemon Tamari Dressing
• Sweet Potato, Chickpea and Feta Salad
• 35 Easy and Yummy Salad Recipes
• OR see all Salad Recipes

If you’ve tried this Mexican Chicken Salad I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.

Mexican Chicken Salad

This fresh and flavourful Mexican Chicken Salad is a quick and easy weeknight dinner that is sure to fill you up. Filled with delicious everyday ingredients, including avocado, red kidney beans and corn. It’s also served with a light lemon salad dressing.

Ingredients

For the chicken

• 2 chicken breasts (skinless & boneless)
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper, can sub for chilli powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp olive oil

For the salad

• 2 cups lettuce, I use a 4 leaf blend
• 1/2 cup cherry or grape tomatoes, halved
• 1/2 avocado, diced
• 1/2 cucumber, sliced thinly
• 1/4 red capsicum / bell pepper, diced
• 100g / 1/2 cup red kidney beans, if using canned, drain and rinse thoroughly
• 3/4 cup corn kernels, fresh or canned

For the dressing

• 2 tbsp extra virgin olive oil
• 1/2 lemon, juiced
• 1 tsp honey
• salt + pepper, to taste

Instructions

1. Place breast, paprika, cumin, garlic powder, cayenne pepper & olive oil in a bowl and mix together thoroughly.
2. Heat frying pan on medium-high and cook chicken breasts until browned and fully cooked through (approx. 8 mins). Rest for 5 minutes, then slice.
3. Place dressing ingredients in a jar and shake well.
4. Arrange salad ingredients on bowls or plates. Place sliced chicken on top and drizzle dressing over. Serve immediately.

Notes

1. Corn: Use canned (drained) or fresh (cook a cob then cut off the kernels)
2. Lettuce: Use your favourite – I use a 4 leaf blend.
3. Chicken Breast: If the breasts are larger, halve them horizontally using this method. Then flatten the breasts with a mallet or bottom of a mason jar first to get them to a uniform size. This ensures they cook evenly, don’t dry out and keeps them tender.
4. Spice Blend: This spice blend is perfect for other Mexican dishes like tacos and burritos. Why not double or triple the quantities and save the mix in a jar for next time?
5. Dressing: The dressing will make more than you need for two salads. Save leftovers in the fridge for up to a week and use in this Roasted Sweet Potato, Avocado & Feta Salad.
6. Updates: First Published January 29, 2018. Last updated January 16, 2019. Small changes to the recipe as it has been rigorously tested throughout the year. Updated photos and tips.
7. Nutrition: Nutrition information is a rough estimate for one serve with 1/4 of the dressing.

This post may contain affiliate links. Read our disclosure policy.

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Avocado Salad – made with an abundance of rich and creamy avocados, vibrant tomatoes, crisp cucumbers, bright red onions and a fresh herb dressing. A healthy side that’s perfect for a summer lunch or dinner!

Easy Avocado Salad

It is sides like this Avocado Salad recipe that we crave over and over again.

It’s all about using an abundance of fresh ingredients and a complimentary blend of flavors.

You’ll love that it’s easy to throw together, no cooking is required, and it’s an inexpensive side. Especially during summer when all these fruits and veggies are in season.

It’s filling and something you can feel great about serving and will easily be a highlight of any meal!

Avocado Salad Recipe Ingredients

• English cucumber: Persian or pole cucumbers work too, just keep in mind you’ll want to peel those with a thicker, waxy skin first.
• Grape tomatoes: I like to use a multi-color blend but if you can’t find them just red are fine. Cherry tomatoes may be subsituted.
• Red onion: If you want a milder flavor then rinse the red onion in sieve, drain well and add to salad.
• Avocados: The best quality avocados are really what will make this recipe shine. A nice ripe avocado, not a mushy or firm texture and a well rounded flavor.
• Lemon juice: Lime juice works great too.
• Red wine vinegar: White wine vinegar or apple cider vinegar will work here as well.
• Extra virgin olive oil: Standard refined olive oil will work too, it’s just not quite as flavorful.
• Honey: Only a very small amount is needed, this balances out the tartness of the lemon and also helps emulsify the avocado salad dressing.
• Garlic: As always stick with fresh garlic for best flavor.
• Fresh cilantro and parsley: I love this herb blend here, it gives it a chimichurri-like flavor.
• Dried oregano: A little will go a long way since it’s dried with concentrated flavors. We don’t want to overpower that rich avocado flavor.
• Salt and pepper: Add this to taste.

How to Make Avocado Salad

1. Make the avocado salad dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
2. Toss veggies (and technically fruits) with dressing: In a large bowl gently toss together cucumbers, tomatoes, red onion, avocado with dressing.

How long does it keep?

Because of the avocado in the salad it should be served shortly after preparing as avocados can start to break down.

Also the salts of the dressing will start to draw liquid from tomatoes and cucumbers so another reason to serve shortly after preparing.

The most delicious healthy Avocado Chicken Salad of all times! Romaine lettuce, chicken and avocado tossed with a simple olive oil lemon dressing! Making dinner has never been easier!

Sometimes the simplest recipes are the very best. All healthy clean ingredients thrown together to make a complete and balanced meal. I could love this chicken avocado salad any more.

The bacon in this recipe is optional but surely recommended. It gives it that little extra special flavor and texture. Plus, you bake it in the oven together with the chicken, easy peasy.

Does Avocado Chicken Salad Turn Brown?

The biggest question of all times. Does the avocado in a chicken avocado salad turn brown? Well after a while it obviously does. So the question isn’t really if it turns brown but rather when it turns brown and how to extend the avocado’s life.

The trick is to drizzle the avocado with oil and lemon as quickly as possible. Cut it, add it to the salad and start coating it in oil and lemon as soon as possible. This way you can prepare the salad a good 20-30 minutes ahead of time.

Alternatively, if you want to meal prep this chicken and avocado salad, you’re going to want to use a tall jar and add lemon, olive oil, salt and pepper to the bottom of the jar and then the avocado right away and coat it real well in the dressing. Also, make sure you use an air-tight sealable container. The more air, the browner the avocado gets. This way you can keep avocado without browning for about 12 hours.

To finish off the meal prep version of this avocado chicken salad, add chicken on top of the avocado, and then the other ingredients that are better stored as dry as possible, like herbs and lettuce. Keep those far from the dressing and don’t mix. Just layer and make sure the jar is standing upright all the time.

Is Chicken Avocado Salad healthy?

Well, it all depends on how you prepare it. Some recipes call for just chicken and avocado and maybe a bit of onion and while I still believe it’s healthy, it lacks vegetables in my opinion.

I like adding lettuce and bell pepper to my avocado chicken salad to make it even healthier and also fresher and crunchier.

The avocados provides healthy fats, the chicken plenty of protein and the veggies round off the whole recipe. I definitely call this a healthy recipe.

Healthy Avocado Chicken Salad Video

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE FOR MORE INFORMATION.

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This tasty Chicken Avocado Salad recipe is ideal for anyone following a keto or low-carb diet. A healthy and easy to make salad that is perfect for lunch, dinner, or meal prep. Ready to eat in just 15 minutes!

A good salad satisfies all of your senses. The variety of colors and flavors, the fresh smell, distinct crunch, and all the different textures are what make eating a big, nutritious salad so refreshing and enjoyable.

This salad is one that you can actually eat on its own for lunch or dinner, because it is substantial enough to keep you feeling full for hours. This low-carb, keto Chicken Avocado Salad salad is packed with protein, healthy fats and vitamins. It is made with tender chicken, creamy avocados, juicy tomatoes, crisp cucumber, thinly-sliced red onion, fresh cilantro, and simply dressed with lime juice and olive oil.

For the cooked chicken in this recipe you can either:

1. Use a rotisserie chicken or any leftover chicken that you have on hand
2. Season two small chicken breasts with salt and pepper and cook them in a bit of olive oil in a skillet over medium heat

You will love this Chicken Avocado Salad because it is:

• Loaded with nutritious ingredients
• Ready to eat in 15 minutes
• A perfect meal prep salad that holds up nicely
• Contains no added sugars
• A healthy dinner salad that is perfect for potlucks
• Made with easy-to-find, everyday ingredients
• Naturally keto, low-carb, and gluten-free

More Healthy Salad Recipes to Try

• Tuna White Bean Salad
• Cherry Tomato Spinach Salad
• Apple Avocado Spinach Salad
• Thai Noodle Salad with Coconut-Lime Dressing

For this Chicken Avocado Salad Recipe, I recommend:

• Citrus Juicer – If you cook with a lot of citrus, a sturdy juicer is a must. This one works for both lemons and limes and will squeeze out every last drop of juice like a pro. Worth every penny.
• Glass Mixing Bowls – This set is perfect for mixing up and serving salads. I love these bowls because they are super affordable and the quality is excellent.

If you make this Chicken Avocado Salad recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 🙂

If I were to define what makes a good meal in my book, it would probably be these three things… easy, nutrient dense and delicious! Meals like tuna salad, or chicken salad are one of my favorite meals that fit all of these requirements. However, it took getting a bit fancy to make those work for a healing diet. They sound like totally neutral foods, but with ingredients like mayo, and often added sugars and weird spices if you’re getting it pre-made, it does indeed require some extra thought to make it healing diet compliant. So I took out all of the guess work for you! This Paleo Avocado Chicken Salad is Whole30, AIP, and hits all of the criteria for a great meal.

What’s great about chicken salad is that it’s so versatile and easy to be loved by many. I ate mine actual salad style as pictured here, but when my husband saw what I was eating, he decided to try some as a sandwich on sprouted bread. So perfect for sharing!

All in one salad, you get protein, healthy fats, and veggies. Always a winner!

How to make Avocado Chicken Salad

• Prepare the chicken by preheating the oven, and baking for 40-45 minutes or until internal temperature reaches 165-170 F
• Allow the chicken to rest and cool and chop into cubes.
• Combine the chicken, apples, grades, celery, and green onion in a large box and set aside.
• For the avocado “mayo”, use a high speed blender to blend the avocado, avocado oil, lemon juice, salt, and pepper.
• Pour the avocado mayo in with the salad mixture and stir well to combine.
• To assemble the salad line 2-3 bowls with butter lettuce (either chopped or whole) and spoon the chicken salad over top.

The Ingredients

Chicken breast

This recipe calls for cooked and cubed chicken breast, however, you can also use shredded chicken and good-quality canned chicken from sources like Wild Planet!

Green apples and grapes

These fruits add the right amount of natural sweetness to the dish without being overly sweet. If you’re watching your sugar intake, you can easily leave out the grapes.

Celery, green onion, and butter lettuce

Celery and green onion go in the chicken salad, and butter lettuce is more of an optional ingredient if you choose to eat it as a salad. You can also eat is as a wrap, or sandwich if you have a bread substitute that you tolerate well.

Avocado, avocado oil and lemon

This is essentially what makes up the mayo. Rather than just mashing up avocado by itself, you blend all of the ingredients together for a creamy and more mayo-esque consistency.

One thing you’ll see in the notes is that this salad is best eaten pretty fresh, as avocado does brown if left in the fridge for too long. However, the lemon helps and this lasted several hours in the fridge when I did it! It’s just not a dish you make on Monday and eat on Thursday.

This avocado chicken mango salad is filled with a variety of delicious flavours and textures. We added a light homemade dressing and it tasted amazing!

Salads are better with protein. And this one has a lot of it. Our avocado chicken mango salad bowl can be made for one or double/tripple the ingredients if you want to share it with family and friends!

We gathered the freshest ingredients around to make this wonderful dish.

Why We Love This Salad

This salad includes lots of healthy and delicious goodies! We’ve listed a few of the health benefits below.

• Avocados are rich in vitamins, fiber, high in monounsaturated fats (good fats) and loaded with antioxidants. Eating avocados also help to lower cholesterol.
• Mangoes are high in vitamin C, potassium, and fiber. Moreover, these fruits are also very good for the skin.
• Chicken breast is a lean source of protein. 136g of skinless chicken breast contains 26g of protein. Health benefits of eating chicken include muscle building, bone strengthening and more.
• Red bell peppers are rich in antioxidants, vitamin C, B6 and folates. They are also known to aid weight loss.
• Red onions are nutrient dense. They include antioxidants, antibacterial products and boost digestive health.
• Iceberg lettuce has a high water content making it very refreshing. It also contains calcium, potassium and vitamin C.
• On top adding a delicious citrus flavour limes also improve digestion, fight infections, helps with weight loss and reduces inflammation
• We used Greek yogurt as the base for our dressing. One of the many health benefits of Greek yogurt include calcium and the probiotics!
• We also included olive oil in our dressing. Olive oil is rich in mono-saturated fats, antioxidants and inflammatory properties.

How to Make the Avocado Chicken Mango Salad

1. Bash 1 large chicken breast with a blunt object (this helps the chicken to cook faster).
2. Garb a bowl and season chicken breast with salt to taste, paprika to taste, a pinch of garlic seasoning, a splash of lemon juice and any other seasoning of your choice. Add a splash of oil rub the ingredients into the chicken breast.
3. Pan fry the chicken breast for 10-15 minutes or until done.
4. Meanwhile, add 1/4 cup of Greek yogurt to a bowl, add 2-3 tbsp of olive oil, salt to taste, pepper to taste, a splash of lemon juice, 1-2 tsp of chopped fresh parsley and mix until well combined. Note: Any remaining dressing can be refrigerated in a jar or in an air tight container for 2-3 days.
5. Dice 1 mango, slice 1 avocado, 1/4 red onion, 1/2 red peppers and chop 1 iceberg lettuce.
6. Once the chicken breast is ready plate up as shown, add the dressing and a wedge of lime! Enjoy 🙂

Chicken Not Cooking Fast Enough?

Want your chicken to cook faster? Here’s a tip: Before you season it, wrap it in plastic wrap and pound it with a meat pounder or blunt object. This tenderizes the meat and makes it cook faster, and more evenly, all the way through!

Have you ever sat close to the kitchen at a restaurant and heard pounding noises coming from within? This is most likely the cook beating chicken with a tenderizer in order to get it nice and tender. This also helps it cook better so you won’t end up with a dried-up exterior or burnt ends.

How to Store the Avocado Chicken Mango Salad

Chicken is very particular, so there are certain ways you need to store it. First of all, you should never leave chicken out in a room-temperature area for more than a couple of hours. If the chicken is already cooked, you should store it as quickly as possible.

The whole avocado chicken mango salad can be stored in the fridge for 1-2 days but is best eaten fresh. This is also a great meal prep option.

Our easy keto chicken salad provides lean protein, healthy fat, and tons of flavor to help you stay low carb! It’s also so simple to make and tastes great on its own, in a wrap, or with vegetables.

Our easy keto chicken salad recipe is a family favorite because it’s so easy to whip up, and you can use it in so many different ways! Plus, it’s a comfort food in the winter and a cool treat in the summer!

It also works on most diets including – keto, low carb, gluten-free, paleo!

Below we’ll talk about the protein, carb, and fat ratio, but keep in mind – you’ll want to look over which mayo you choose when making any keto recipe!

Many condiment brands contain sugar, artificial sweeteners, or a list of processed ingredients you can’t pronounce. You’ll want to keep an eye on the ingredients in each condiment for this reason!

Is chicken salad keto?

Is Mayonnaise Keto-Friendly?

It also depends on which mayonnaise you’re using. You’ll see that some brands contain canola oil or added sugar. Both are things you’ll want to stay away from. The canola oil is highly processed, and the sugar adds carbohydrates.

How to Serve Keto Chicken Salad & Stay Low Carb

So here are a few ideas to enjoying your keto chicken salad all week!

• Lettuce wraps
• Stuffed tomatoes or sweet peppers
• Topping a tossed salad with it
• On low-carb crackers
• Spreading it over cucumber slices
• On paleo or keto bread
• As a dip with cheese crisps or cloud bread

Keto Chicken Salad Ingredients:

Our high fat, low carb chicken salad is full of flavor and texture and will satisfy your craving for comfort food!

• Chicken breast (fresh, rotisserie, or canned)
• Red onion
• Avocado
• Celery
• Bacon
• Mayonnaise
• Sour cream
• Garlic
• Salt and pepper

Can You Use Canned Chicken?

Absolutely! You can used canned chicken breast for this recipe, as well as, rotisserie chicken.

If you’re using canned chicken, just make sure to drain the juice and pull the chunks apart using a fork.

How to Make Keto Chicken Salad

To make our keto chicken salad recipe even easier, you can use canned or rotisserie chicken.

If you use full chicken breasts or thighs, you can cook them in an instant pot or slow cooker beforehand as well to save time.

You have a few options, but we do recommend cooking your chicken and bacon beforehand.

If you’re cooking your chicken, you can boil it in water for 30 minutes or bake it at 350 for 30 mins or until done.

While chicken is cooking, you can prepare the dressing.

Mix all dressing ingredients together by hand and place in the refrigerator.

Once, chicken has cooked and cooled, cut into small cubes. Kitchen scissors work well to do this.

In large bowl, mix together the diced onion, finely chopped celery, crumbled bacon, and cubed chicken.

Add the dressing mixture and stir in well until all is covered. Gently fold in the avocado. Add salt and pepper to taste.

Note: If you prefer a shredded chicken salad, do all the above and then add to a food processor to shred.

Then place it in the refrigerator for at least an hour or so to let it chill. (You can always eat it before then, but we like it cold!)

How to Store Your Easy Low Carb Chicken Salad

This chicken salad recipe can last for about a week!! We like to make it on Sunday and snack on it all week long.

You just want to store it in an airtight container in the refrigerator to keep it fresh.

This super healthy avocado salad recipe is one of the easiest recipes you will ever make!

Just toss everything together in a bowl, then serve and enjoy – no sugar, no oil, and no salad dressing required!

The avocado salad makes a great appetizer or side dish and can be vegan, gluten free, low carb, keto, paleo, and whole 30 friendly.

If you like guacamole, hopefully you will love this recipe too!

You May Also Like: Buffalo Cauliflower Wings

Avocado Tomato Salad Ingredients

The easy salad can be made with just five basic ingredients: avocado, tomato, peppers, onions, and lime juice.

It’s extremely versatile, so feel free to change the recipe to fit the ingredients you have on hand. You can also easily leave out the cilantro if desired.

Try substituting the bell pepper for diced mango or strawberry, adding lettuce or greens, or tossing in half a cup of corn, cucumber, or roasted sweet potato (here’s how to cook sweet potatoes) or Japanese sweet potato. Or add chopped jalapeños and a dash of chili powder for a spicy Mexican avocado salad.

Leftover avocado? Use it up in this Avocado Smoothie Recipe

Ways To Serve The Salad

As a side dish to complement the main course.

Wrapped up in taco shells or tortillas to make vegan tacos or burritos

As a heart healthy sandwich spread in place of tuna or egg salad or avocado toast.

(Avocado black bean salad)

You can also turn it into a main meal by adding a protein source – traditional summer avocado salads sometimes call for chicken, shrimp, or salmon, but I keep mine vegan by adding beans or chickpeas instead.

Above – watch the video of how to make avocado salad

Let’s Connect!

Avocado Chicken Salad with green onions is an easy and healthy meal prep recipe to make on Sunday night to serve for lunches throughout the week.

How do you make a healthy chicken salad sandwich?

By looking at the picture of the avocado chicken salad sandwich, you would NEVER guess that there is a entire fresh avocado used in the recipe.

It’s glorious, and a great way to sneak a healthy fat into your diet.

There are a lot of health benefits of avocados! Avocados are:

• high in protein
• rich in vitamin K
• vitamin B
• vitamin C, and
• vitamin E

So the next time you *think* you won’t eat an avocado, rethink that, because I did and have come to LOVE them!

I always *thought* I hated avocados. I mean they just look nasty from the outside, am I right. As I’ve been on this “eating right” thing I’m on, I’ve come to realize there are A LOT of fruits and vegetables I have never tried, so I decided to expand my taste buds a bit.

How do you make avocado chicken salad?

Boil or poach the chicken. To do that in a large pot, place chicken and cover with water and/or chicken broth. The chicken broth just gives added flavor to the chicken.

Remove the chicken once cooked through, about 8-10 minutes of a steady boil.

Place in food processor or using a hand mixer shred chicken.

Add remaining ingredients to the food processor and combine until mixed well.

Serve on a croissant, toast, bread or just eat it with a fork!

How long does avocado chicken salad last in the fridge?

When kept in an airtight container in the refrigerator, the chicken salad will stay fresh for about 5 days. Unfortunately, it does not freeze well.