I enjoy this recipe because it is simple, wholesome, and full of fresh flavors. I get creaminess from the avocado, protein from the chicken, and a refreshing crunch from the vegetables. I also like how versatile it is, since I can serve it on its own, in wraps, or with bread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large ripe avocados
2 cups cooked chicken breast (diced)
½ to 1 cup cherry or grape tomatoes (halved)
¼ cup red onion (finely diced)
¼ cup celery (finely diced)
¼ cup red bell pepper (diced)
2 tablespoons fresh cilantro (chopped)
2 tablespoons lime juice
¼ teaspoon garlic powder
salt and black pepper to taste
¼ cup Greek yogurt for extra creaminess
Directions
I start by preparing the chicken if it is not already cooked. I season it with salt and pepper, then grill or bake it until fully cooked. I let it cool before dicing it into small cubes.
I cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
I mash the avocado with a fork until I get the texture I like, sometimes smooth and sometimes slightly chunky.
I add the diced chicken, tomatoes, red onion, celery, and red bell pepper into the bowl.
I sprinkle in the chopped cilantro, lime juice, garlic powder, salt, and black pepper.
If I want extra creaminess, I add Greek yogurt and mix everything gently until well combined.
I taste the salad and adjust the seasoning, adding more lime juice, salt, or pepper as needed.
I serve it right away or chill it in the refrigerator for about 30 minutes so the flavors blend together nicely.
Servings and timing
I get about 4 servings from this recipe.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Variations
I sometimes add corn or black beans for extra texture and flavor. When I want a bit of spice, I mix in some diced jalapeño or a pinch of chili flakes.
I can swap cilantro for parsley if I prefer a milder herb taste. I also like adding a squeeze of extra lime or even a bit of lemon for a brighter flavor.
For a low-carb option, I serve it in lettuce wraps. For something more filling, I use it as a sandwich or wrap filling.
Storage/reheating
I store this salad in an airtight container in the refrigerator for up to 2 days. I keep in mind that avocado can brown slightly over time, so I prefer eating it fresh.
I do not reheat this dish since it is meant to be served cold. I give it a quick stir before serving leftovers.
FAQs
Can I make this ahead of time?
I can prepare it a few hours in advance, but I prefer making it fresh to keep the avocado bright and green.
How do I keep the avocado from browning?
I add enough lime juice and store the salad tightly covered. This helps slow down oxidation.
Can I skip the Greek yogurt?
I can leave it out if I want a dairy-free version. The avocado already provides a creamy texture.
What type of chicken works best?
I like using grilled or baked chicken breast, but rotisserie chicken also works well for convenience.
Can I use lemon instead of lime?
I can substitute lemon juice if needed. It gives a slightly different but still fresh flavor.
Conclusion
I love how this Healthy Avocado Chicken Salad combines fresh ingredients into a creamy, satisfying dish without relying on heavy dressings. It is quick to prepare, easy to customize, and perfect for a light meal or snack that still feels filling and delicious.
The Best creamy avocado chicken salad made with wholesome ingredients, fresh lime, and herbs for a flavorful and nutritious dish.
Author:Emma
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings
Category:4 servings
Method:No-Cook (with pre-cooked chicken)
Cuisine:American
Ingredients
2 large ripe avocados
2 cups cooked chicken breast, diced (about 2 medium breasts)
½ to 1 cup cherry or grape tomatoes, halved
¼ cup red onion, finely diced
¼ cup celery, finely diced
¼ cup red bell pepper, diced
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
¼ teaspoon garlic powder
Salt and black pepper, to taste
¼ cup Greek yogurt (optional, for extra creaminess)
Instructions
If starting with raw chicken, season with salt and pepper and cook (grill or bake) until fully cooked (internal temperature 74°C / 165°F). Let cool, then dice.
Cut avocados in half, remove pits, and scoop flesh into a large bowl.
Mash avocado with a fork to your desired consistency (smooth or slightly chunky).
Add diced chicken, tomatoes, red onion, celery, and red bell pepper.
Stir in cilantro, lime juice, garlic powder, salt, and black pepper.
Add Greek yogurt if using, and gently mix until well combined.
Taste and adjust seasoning as needed.
Serve immediately or refrigerate for 30 minutes to enhance flavor.
Notes
Use ripe but firm avocados for the best texture.
Lime juice helps prevent browning and adds freshness.
Great served in lettuce wraps, sandwiches, or on toast.
Store leftovers in an airtight container for up to 2 days.
