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Avocado Chicken Salad in Just 10 Minutes

5 mins Cook
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This Avocado chicken Salad is a lightened-up version of the traditional chicken salad made without mayonnaise- consume on its own or with a croissant

This avocado chicken salad recipe is a more healthy, lightened up version of a traditional sandwich filling. This salad is made without a mayonnaise, however remains creamy and full of taste. Serve this in a croissant for a tasty mild lunch complete of goodness.

You can also try my recipe of Zucchini Orzo Soup.

Avocado Chicken Salad
Avocado Chicken Salad – NOMNOMWOW

Ingredients & Substitutions Avocado Chicken Salad

Avocado: this is the big name aspect on this recipe. Its plant-based totally buttery dreamy consistency makes it such an terrific substitute for mayonnaise.
Greek yogurt: This adds a fantastic creamy texture as well as a bit greater protein. you may also use undeniable yogurt.
Mustard: Dijon mustard provides a great tang to the fowl avocado salad. you can use wholegrain for a milder taste.
Lemon: Use both the zest and juice of a lemon for a wonderful zingy and vibrant flavor.
Chicken: Use cooked shredded chicken. that is a incredible recipe if you have leftover roasted chicken!
Vegetables: Celery and inexperienced onions add a fantastic texture and flavor.
Cilantro: For a sparkling herby taste. you could use parsley in case you don’t like the flavor of cilantro.

How to Make Avocado Chicken Salad

  1. Chop the avocado and add to a bowl so it’s easier to mash; reserve some for topping.
  2. Mash the avocado until creamy.
  3. Add the yogurt, dijon mustard, lemon juice, lemon zest, garlic, salt and pepper.
  4. Whisk together until combined.
  5. Add the chicken, celery and green onions to the large bowl with the dressing.
  6. Stir to combine. Cover the mixture and store in the fridge for 4 hours or more to set.

Tips for Making the Avocado Chicken Salad

Use a low-fat yogurt to reduce down on calories and fats content. You received’t observe the difference specifically since the avocados add a lot of top fat and creaminess already.
Make the sauce in a blender. you can without difficulty mash the avocado with the ingredients in a bowl. but for a more even consistency, try mixing the whole lot in a blender or mini meals processor until easy and creamy.
Make certain your avocado is ripe. It have to deliver a touch while you squeeze it, but it shouldn’t be delicate. this could help to create a greater smooth dressing for the salad.
Allow your chicken cool earlier than mixing it with the other ingredients. in case you’ve cooked chicken mainly for this recipe, shred it then allow it cool for a ten mins earlier than combining. on the way to assist limit instantaneous browning on the avocado from the heat.

Frequently Asked Questions

How long does the salad maintain?
keep any leftover salad in an hermetic field inside the refrigerator, and it’ll keep for up to two days. Do not depart the hen out at room temperature or it’s going to move bad. It’s additionally first-class if you assemble it inside the croissant or bread proper before ingesting

What are you able to serve with avocado chicken salad?
attempt serving this chicken salad in a croissant; the flavors all work really properly together. in case you are gluten-unfastened, you can serve it on gluten-unfastened bread, and if you are following a low carb or keto weight loss program you may use a low carb wrap or a big lettuce leaf. This salad additionally works well as a summer season side dish.

What’s the great fowl to apply?
Use cooked shredded chicken on this recipe. you can use thighs, breasts or a mix. It’s terrific to burn up leftover roasted or rotisserie chicken, or you may fast bake, poach or grill up multiple breasts.

Avocado Chicken Salad in Just 10 Minutes

This Avocado chicken Salad is a lightened-up version of the traditional chicken salad made without mayonnaise- consume on its own or with a croissant.
prep time
5 mins
cooking time
5 mins
total time
10 mins



  • 2 avocados chopped, divided

  • ⅓ cup plain Greek yogurt

  • 1 tablespoon Dijon mustard

  • 1 garlic clove minced, optional

  • Juice and zest of 1 lemon

  • 2 cups cooked shredded chicken

  • 2 celery stalks diced

  • 1 bunch green onions chopped

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 tablespoon fresh cilantro chopped


In a massive mixing bowl, mash 1/2 the avocados. add the Greek yogurt, Dijon mustard, garlic, lemon juice and lemon zest. Whisk together till well blended (or mixture in blender for smoother consistency).
Add the chicken, celery, inexperienced onions, salt and pepper on top and stir to mix. Fold inside the ultimate chopped avocado.
Serve with sparkling cilantro on its personal, as a dip, in a croissant or with entire grain bread.


Storage: Store any leftovers in an airtight container. They will last up to 2 days.
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