Healthy Avocado Chicken Salad – Creamy, Fresh & Protein-Packed

There’s something special about a simple chicken salad — it’s nostalgic, refreshing, and endlessly versatile. But when you swap the mayonnaise for creamy ripe avocado, something magical happens. You get all the creaminess you love, plus a punch of nutrients, healthy fats, and vibrant flavor. Healthy Avocado Chicken Salad is the kind of recipe that makes weekday lunches feel bright and nourishing.

I first discovered this salad on a busy summer afternoon. I had leftover chicken from the night before, a few avocados sitting perfectly ripe on the counter, and not much time to make lunch. What came together in just 10 minutes has since become a household favorite: tender chicken breast mixed with mashed avocado, crisp celery, bright lemon juice, and a sprinkle of herbs for freshness. It’s light, satisfying, and makes you feel good after eating it.

Whether tucked into lettuce wraps, piled onto whole grain bread, or eaten straight from the bowl, this salad is a refreshing spin on a classic — and one that’s just as creamy, without the guilt.

Ingredients:

• 2 cups cooked chicken breast, shredded or chopped
• 2 ripe avocados
• 1 tablespoon fresh lemon juice
• ¼ cup red onion, finely diced
• ½ cup celery, finely chopped
• 2 tablespoons plain Greek yogurt (optional for extra creaminess)
• Salt and pepper, to taste
• 1 tablespoon chopped fresh cilantro or parsley
• Optional toppings: sliced almonds, cucumber slices, extra herbs

Instructions:

1. Prep the avocados: Scoop the flesh of the avocados into a large bowl. Add lemon juice and mash with a fork until mostly smooth but still a little chunky for texture.
2. Add chicken: Stir in the cooked chicken breast, making sure it’s evenly coated with the avocado mash.
3. Mix in the veggies: Add the diced red onion, celery, and cilantro. Stir gently to combine.
4. Optional creamy boost: If desired, mix in Greek yogurt to give the salad an extra creamy texture and a slight tang.
5. Season: Taste and season with salt and pepper to your liking.
6. Serve: Enjoy immediately in lettuce wraps, on bread, or as a protein-packed topping for salad greens.

Tips & Tricks

• Choose ripe avocados: They should yield slightly to gentle pressure without being mushy.
• Make it ahead: Store components separately and mix before serving to keep it fresh.
• Add crunch: Try mixing in chopped cucumber, sliced almonds, or sunflower seeds for texture.
• Citrus swap: Lime juice works just as well as lemon and gives a slightly different flavor.

Variations

• Spicy Avocado Chicken Salad: Add a chopped jalapeño or a dash of hot sauce for a little kick.
• Southwest Style: Mix in corn, black beans, and cilantro, then top with a sprinkle of cotija cheese.
• Egg & Avocado Chicken Salad: Add a chopped hard-boiled egg for extra protein.

Healthy Avocado Chicken Salad

A creamy, fresh, and protein-packed chicken salad made with ripe avocados instead of mayo. Perfect for light lunches, wraps, or salads.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 people

Course: Lunch, Salad

Cuisine: American, Healthy

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked chicken breast, shredded
• 2 ripe avocados
• 1 tbsp fresh lemon juice
• 0.25 cup red onion, finely diced
• 0.5 cup celery, finely chopped
• 2 tbsp plain Greek yogurt (optional)
• to taste salt and pepper
• 1 tbsp fresh cilantro or parsley, chopped

Equipment

• Mixing bowl
• Fork or masher
• Cutting board
• Knife

Method

 

1. Scoop avocado flesh into a bowl, add lemon juice, and mash with a fork.
2. Stir in cooked chicken breast.
3. Add red onion, celery, and cilantro, mixing gently.
4. Mix in Greek yogurt if using for extra creaminess.
5. Season with salt and pepper to taste.
6. Serve immediately in wraps, on bread, or over salad greens.

Notes

Use ripe avocados and fresh lemon juice to keep the salad vibrant. Best enjoyed fresh but can be stored for up to 2 days.

Serving Suggestions

• Serve on toasted whole-grain bread for a light lunch.
• Spoon into lettuce cups for a low-carb wrap.
• Add it on top of mixed greens with cherry tomatoes and cucumber for a hearty salad bowl.
• Use it as a dip with seeded crackers or pita wedges for a quick snack.

Storage Information
This salad is best eaten fresh because avocado naturally browns over time. If you want to prep ahead:

• Store in an airtight container with plastic wrap pressed directly on the surface of the salad to reduce browning.
• Keeps well for up to 2 days in the fridge.
• You can also store the chicken and avocado separately and mix just before eating.

FAQ
Q: Can I use rotisserie chicken?
A: Absolutely! Rotisserie chicken makes this recipe even faster and adds extra flavor.

Q: Can I make this without Greek yogurt?
A: Yes. The avocado alone provides enough creaminess. The yogurt is optional for added tang and protein.

Q: How can I keep it from turning brown?
A: Lemon or lime juice slows oxidation. Pressing plastic wrap directly on the surface helps too.

Q: Is it keto-friendly?
A: Yes! This salad is naturally low in carbs and fits perfectly into a keto or low-carb meal plan.

History / Fun Facts
The concept of chicken salad dates back to the 19th century in America, when chopped chicken was mixed with mayo, grapes, and celery. Avocado, on the other hand, has been cherished in Central and South America for centuries for its rich texture and nutrients. Combining avocado with chicken salad is a modern twist that reflects a shift toward healthier, whole-food ingredients — giving us all the satisfaction of the original with a fresh, wholesome upgrade.