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Avocado Chicken Salad

Creamy, no-cook chicken salad made with ripe avocado instead of mayo, tossed with crisp celery, red onion, and a squeeze of lime. Low-carb and satisfying served in lettuce cups or over greens.

20 minEasyServes 4320 cal/serving

AmericanSaladNo-CookLow CarbHigh ProteinHigh FiberGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 cups cooked chicken breast, shredded
  • 2 ripe avocado, pitted, peeled
  • 2 celery stalks, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 8 romaine lettuce leaves or mixed greens

Instructions

  1. 1

    In a large bowl, mash 2 ripe avocado with a fork until smooth but slightly chunky.

  2. 2

    Add 2 tbsp fresh lime juice, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper to the avocado and stir to combine.

  3. 3

    Fold in 2 cups shredded cooked chicken breast, 2 finely diced celery stalks, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro until everything is evenly coated.

  4. 4

    Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

  5. 5

    Serve immediately over 8 romaine lettuce leaves or mixed greens or refrigerate for up to 1 day, pressing plastic wrap directly onto the surface to prevent browning.

Questions

How long does Avocado Chicken Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Avocado Chicken Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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