Healthy Avocado Chicken Salad Recipe

Introduction

This healthy avocado chicken salad is a fresh and flavorful dish perfect for a light lunch or a quick dinner. Creamy avocados combine with tender chicken and crisp vegetables for a satisfying and nutritious meal.

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

1. Step 1: If starting with raw chicken, season it with salt and pepper, then grill or bake until cooked through (internal temperature of 165°F or 74°C). Let it cool, then dice into small cubes.
2. Step 2: Cut the avocados in half, remove the pit, and scoop the flesh into a large bowl.
3. Step 3: Mash the avocado with a fork until it reaches your desired consistency, either smooth or slightly chunky.
4. Step 4: Add the diced chicken, halved tomatoes, red onion, celery, and red bell pepper to the mashed avocado.
5. Step 5: Sprinkle in the chopped cilantro, lime juice, garlic powder, salt, and black pepper.
6. Step 6: If using, add the Greek yogurt to make the salad extra creamy.
7. Step 7: Gently fold all ingredients together until well combined.
8. Step 8: Taste and adjust the seasoning as needed, adding more lime juice, salt, or pepper to your preference.
9. Step 9: Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Tips & Variations

• Use rotisserie chicken for a quicker option without cooking chicken from scratch.
• Add a diced jalapeño for a spicy kick.
• Swap Greek yogurt with sour cream or mayonnaise for different creaminess levels.
• Serve the salad over a bed of greens or stuffed into a whole grain pita for a complete meal.

Storage

Store the avocado chicken salad in an airtight container in the refrigerator for up to 2 days. Because avocado browns quickly, it’s best enjoyed fresh or within a day. To prevent discoloration, you can press plastic wrap directly onto the surface before sealing. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this salad?

Yes, leftover cooked chicken works perfectly and helps save time. Just dice it and add it to the salad.

How can I keep the avocado from turning brown?

The lime juice in the recipe helps slow browning, but storing the salad tightly covered and eating it within a day is best to maintain freshness and color.

Healthy Avocado Chicken Salad Recipe

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★★★★★

4.6 from 74 reviews

This Healthy Avocado Chicken Salad is a fresh, vibrant, and nutritious recipe combining creamy ripe avocados, tender cooked chicken breast, and crisp vegetables. Enhanced with zesty lime juice, fresh cilantro, and a touch of Greek yogurt, this salad makes a perfect light meal or side dish that’s easy to prepare and packed with flavor.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 15 minutes (if cooking chicken from raw)
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling or Baking (for chicken), No-Cook (for salad assembly)
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad 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

1. Prepare the chicken: If using raw chicken, season with salt and black pepper, then grill or bake the chicken until fully cooked (internal temperature 165°F/74°C). Allow it to cool, then dice the chicken into small cubes.
2. Prepare the avocado: Cut the avocados in half, remove the pits, and scoop out the flesh into a large mixing bowl.
3. Mash the avocado: Using a fork, mash the avocado to your desired texture, whether smooth or slightly chunky.
4. Add vegetables and chicken: To the mashed avocado, add the diced chicken, halved cherry or grape tomatoes, finely diced red onion, celery, and red bell pepper.
5. Season the salad: Sprinkle in the chopped fresh cilantro, lime juice, garlic powder, salt, and black pepper.
6. Add creaminess (optional): Stir in the Greek yogurt if you prefer a creamier texture.
7. Combine ingredients: Gently fold all ingredients together until evenly mixed and well combined.
8. Adjust seasoning: Taste the salad and adjust lime juice, salt, or pepper to your liking.
9. Chill and serve: Serve the salad immediately or cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Notes

• You can use pre-cooked rotisserie chicken as a convenient shortcut.
• The Greek yogurt adds creaminess and protein but can be omitted for a lighter salad.
• For extra zest, add a splash of hot sauce or a pinch of cumin.
• This salad is perfect for meal prep and keeps well for up to 2 days refrigerated.
• Adjust the lime juice and seasonings according to your preference for tanginess and spice.

Keywords: avocado chicken salad, healthy chicken salad, avocado salad, low fat salad, easy chicken recipe, fresh chicken salad