Avocado Chicken Salad – Creamy, Crunchy & Fresh!
If you’re looking for a creamy, tangy, and satisfying twist on classic chicken salad, this Avocado Chicken Salad is about to become your new favorite. It swaps the usual heavy mayo base for a mix of ripe avocado and lime, bringing in bright flavor and healthy fats, while still giving you that creamy comfort we all love.
This is the kind of recipe I love to keep in the fridge on busy weeks. It’s perfect tucked into lettuce wraps, piled onto toast, or scooped straight out of the bowl with crackers. It’s also a great way to use up leftover roasted chicken—just avoid the store-bought rotisserie chicken, as it’s often injected with preservatives and additives.
Avocado Chicken Salad
Creamy, tangy, and packed with crunch—this Avocado Chicken Salad is a fresh twist on a classic. It’s perfect for sandwiches, lettuce wraps, or scooped onto crackers for a quick, satisfying bite.
Ingredients
- 1 ripe avocado
- 2 tbsp fresh lime juice
- 1/2 cup mayo, sour cream, or Greek yogurt (your choice)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup finely diced celery
- 1/2 cup finely diced apple crisp varieties like Honeycrisp
- 1/4 cup finely diced red onion
- 2 cups cooked chicken, shredded or chopped
Optional Add-Ins
- 2–3 slices cooked bacon, crumbled
- Fresh herbs (cilantro, parsley, or dill)
- Crushed red pepper flakes or a splash of hot sauce
- Chopped nuts (walnuts, almonds, or pecans)
Instructions
- If using red onion, soak it in cold water for 5–10 minutes to reduce sharpness, then drain well.
- In a medium bowl, mash the avocado with lime juice until smooth or slightly chunky.
- Stir in the mayo, sour cream, or Greek yogurt, along with salt and pepper.
- Mix in the celery, apple, red onion, and chicken until well combined.
- Mix in any optional add-ins like bacon or herbs.
- Taste and adjust seasoning. Chill for 30 minutes if desired, or serve immediately.
Tried this recipe?Let us know how it was!