Print

Creamy No-Mayo Avocado Chicken Salad

A close-up of creamy avocado chicken salad mixed with celery and red onion in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare this simple, creamy avocado chicken salad using ripe avocado for texture instead of mayonnaise. It is a high protein, quick lunch idea perfect for meal prep.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 large ripe avocado
  • 2 tablespoons fresh lime juice
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Place the cooked, shredded chicken into a medium bowl.
  2. In a separate small bowl, mash the avocado until smooth. Add the lime juice, Dijon mustard, salt, and pepper to the mashed avocado and mix well to create the dressing base.
  3. Pour the avocado mixture over the shredded chicken.
  4. Add the chopped celery, red onion, and fresh dill to the bowl.
  5. Use a fork or spatula to gently fold all ingredients together until the chicken is evenly coated and the salad is creamy. Do not overmix.
  6. Taste the salad and adjust salt or lime juice as needed.
  7. Serve immediately, or cover and chill for 30 minutes to allow flavors to combine before serving in wraps or over greens.

Notes

  • For a Paleo or Keto Chicken Salad, serve this mixture inside lettuce cups or bell pepper halves instead of bread.
  • If you are making this ahead, add the lime juice to the avocado immediately to prevent browning.
  • You can substitute Greek yogurt for half the avocado if you prefer a slightly lighter texture, but this recipe relies on avocado for creaminess.

Nutrition

Find it online: https://devourdish.com/avocado-chicken-salad-recipe-quick-lunch/