Avocado Chicken Salad

A quick and easy recipe for healthy avocado chicken salad that’s good enough to eat on its own or as a sandwich filling.

Are you looking for a new and delicious chicken salad recipe to add to your repertoire? Look no further than this avocado chicken salad!

Summertime is the perfect time to enjoy a delicious and healthy chicken salad made with avocados. This recipe is simple to make and can be tailored to your own taste preferences.

This avocado chicken salad recipe is sure to be a hit with your family and friends. The combination of flavors and textures is simply amazing. Creamy avocado, rotisserie chicken, crunchy vegetables, and flavourful herbs combine together for one tasty light meal.

Packed with flavour, healthy ingredients, and easy to make, this avocado chicken salad is perfect for any occasion. I love it for a light lunch on a hot summer day, but it’s also great for a quick meal on busy nights.

This delicious recipe is a great way to use up any leftover chicken you may have. Plus, it’s so good that you’ll never want to go back to regular chicken salad again!

How to Cook Chicken for Chicken Salad

Using a rotisserie chicken is super quick and easy. You could also use leftover baked or grilled chicken, but you can also start with raw chicken ahead of time and throw it on a grill pan on the stovetop for a little grilled flavour.

You can also poach your chicken. Simply add your raw chicken to a large pot with chicken broth or water and bring to a boil Turn down to a simmer and cook, covered, for 20 minutes. Remove from the pot and chop it up once cooled enough to touch.

How to Serve Avocado Chicken Salad: 

You’ve got a couple of options for serving this chicken salad:

Croissants – Make a sandwich using a flaky, buttery croissant.

Crackers – Spoon a little chicken salad on a cracker or tortilla chips and eat it like a dip.

Salad – Serve it on a bed of greens such as romaine lettuce.

Lettuce wrap – A great low carb option, a lettuce wrap is fresh and healthy.

Tortilla – Enjoy a classic wrap using flour tortillas.

Bread – Or just serve it in a classic style on sandwich bread.

Variations on Chicken Salad

This healthy chicken salad recipe is completely customizable. Try these ideas:

Add nuts – Try adding chopped walnuts, cashews, pecans, sliced almonds, or pine nuts for a nutty crunch.

Add fruit – For a touch of sweetness and extra crunch, add halved grapes or chopped apples.

More Veg – Halved cherry tomatoes are amazing here too.

Switch up the herbs – I used dill here but try fresh thyme or tarragon instead. Chives are another great option, and if you are into cilantro, fresh cilantro offers a whole different flavour profile.

Spice things up – A little minced jalapeno or red pepper flakes adds a nice kick.

How to Store Chicken Salad

Chicken salad is a great way to use up leftover chicken, and it makes a delicious and healthy lunch or light dinner. However, if you don’t store it properly, chicken salad can quickly become unsafe to eat. Here are some tips for storing chicken salad so that it stays fresh and safe to eat:

• Store chicken salad in an airtight container or covered tightly with plastic wrap in the refrigerator.
• Eat chicken salad within 3-4 days.
• If you are packing chicken salad for lunch, pack it in a thermal lunch box with an ice pack to keep it cold.
• Do not leave chicken salad out at room temperature for more than 2 hours.
• Do not freeze chicken salad.

About the Ingredients for Avocado Chicken Salad

This chicken avocado salad is very versatile and made with simple ingredients.

Chicken – A fully cooked, store-bought, 2-pound rotisserie chicken should provide around 7 lbs of chicken. Use both the white and dark meat. You can use all chicken breast instead if desired.

Veggies – Celery and red bell peppers

Seasoning – Paprika, dill, parsley, salt, and black pepper. Thyme and tarragon also work well here in place of the dill. Try using fresh herbs in this easy avocado chicken salad instead of dried.

Aromatics – I used both red onion and green onion. You can use chives as a replacement for either. I would not recommend using fresh garlic cloves here, just a touch of garlic powder is enough.

Mustard – Dijon mustard adds a complex tang to the chicken salad.

Lemon juice – Fresh lemon juice made with fresh lemons is best but you can substitute with bottled lemon juice or even lime juice.

Mayo – The avocado mayo can be replaced with 3 ripe avocados, mashed. You can also replace half of the mayonnaise with Greek yogurt.

Avocado – You will want a perfectly ripe large avocado for this. If you can’t find perfectly ripe avocados use a package of guacamole instead.

Looking for More Delicious Sandwich Ideas?

Check out more of my favourite sandwich recipes!

Upgrade your lunch with these ham and cheese waffle sandwiches featuring fluffy homemade waffles with perfectly crisp edges.

These Quick and Easy Baked Buffalo Chicken Sliders are easy and flavourful sandiwches that everyone is sure to love!

Pepperoni Pizza Sliders are the perfect party food. They’re simple to make and everyone will love them. They make for a tasty lunch too!

How to Make Avocado Chicken Salad

Yields: 10 Servings | Prep time: 20 minutes | Chill time: 60 minutes

Ingredients:

• 7 cups chicken, cooked and chopped
• 1 cup celery, chopped
• 1 cup red bell pepper, diced
• 1/4 cup red onion, small diced
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons dill weed
• 1 tablespoon chopped parsley
• 1/4 cup green onions
• 1/2 cup avocado mayonnaise
• 1/2 avocado

Directions:

Chop the celery, red bell pepper, and red onion into small cubes and place them in a large bowl.

Add the garlic, paprika, kosher salt, freshly ground pepper, dijon mustard, freshly squeezed lemon juice, dill weed, parsley, green onions, and mayonnaise into the bowl.

Mash the avocado in a separate bowl with a fork until smooth and add to the mixing bowl.

Mix everything together until fully incorporated.

Make sure the chicken is cold, as it is easier to remove the meat. Hand shred and use a fork to remove the white and dark meat from the chicken. Remove all the white and dark meat and place it on a cutting board and roughly chop. Do not include the skin.

Place the chopped chicken into the medium-sized bowl and fold into the mixture until fully coated.

Top with fresh green onions for garnish and flavour.

Chill for 1 hour before serving.