There’s almost nothing I like more than chicken salad, and you can make it in so many ways! Like this chicken salad stuffed avocado, this waldorf chicken salad (grapes + walnuts) and this buffalo chicken salad (if you want it spicy).
What We Love About Avocado Chicken Salad
It’s quick and easy: Chicken avocado salad is super easy and quick to make. In just minutes, you can have enough food for four people without laboring in the kitchen for hours on end.
It’s creamy and satisfying: There’s nothing better than creamy avocado mixed with juicy chicken and a few herbs. This meal isn’t only healthy, but it will keep you full and satisfied for so much longer than a simple green salad.
It goes with any meal: Avocado chicken salad is unbelievably versatile. You can eat it as a meal on its own, use it as a side dish, or change up the ingredients to suit different preferences. You can even use the leftovers as a sandwich filling.
You may also like: Curry Chicken Salad
How to Make Avocado Chicken Salad
Combine the ingredients: Add all the diced ingredients, season with salt and pepper to taste, and add the mayonnaise. Toss until the seasoning and mayonnaise are distributed evenly through the salad.
Refrigerate: Cover the bowl with plastic wrap. Refrigerate for at least 30 minutes or until ready to serve.
Related: Chicken Salad Ranch Wrap
Storing and Freezing Instructions:
To Store: Avocado chicken salad can be stored in the refrigerator for up to three days. To keep the avocado fresh, only add it once ready to serve, or cover the top of the salad with plastic wrap. The plastic wrap must touch the surface of the salad to remove as much air as possible. Alternatively, mix a bit of lemon juice or vinegar into your salad to preserve the avocado.
To Freeze: Both mayonnaise and avocado don’t freeze well. I don’t recommend freezing this salad. You can freeze the chicken, however, and simply add the other ingredients once you’re ready to have this dish. Cooked chicken can be frozen for up to three months in a freezer-safe container or bag.
P.S. If you’re looking for another super yummy (and easy) chicken salad recipe to switch it up, also try this one with bacon and green onion: https://paleogrubs.com/bacon-and-green-onion-chicken-salad
- 2 cups chopped cooked chicken
- ½ cup homemade or Paleo friendly store-bought mayonnaise
- ½ cup diced celery
- 1 tbsp freshly chopped cilantro or parsley
- 1 large avocado, peeled, seeded and diced
- 1 tbsp lime juice
- salt, black pepper to taste
- Place all the ingredients in a bowl and toss to combine.
- Season to taste with salt and black pepper.
- Refrigerate for minimum 30 minutes or until ready to serve.
Avocado Salad Tossing Tip: Only add half the diced avocado pieces when tossing the salad ingredients together. Excessive tossing and stirring may cause the avocado pieces to break down into a creamy paste, altering the salad’s overall consistency. You can gently fold in the remaining diced avocado cubes after tossing the salad to add some texture.
For More Flavor, Add Extra Herbs: Change the flavor by adding more cilantro or changing it to something like dill to elevate the freshness of the salad with a slight citrus taste. The herbs will perfectly complement the creamy avocado and improve the chicken flavor.
Best Chicken to Use: Try to get poached or roasted chicken breast for this delightful meal. Make sure the chicken is fresh with a succulent texture for the best avocado chicken salad.
Add Lemon or Lime: Add lemon or lime juice to add a bit of zing and balance the avocado and chicken flavors. The juice will also help to preserve the avocado if you intend to keep the salad for later. Make sure to taste as you go, as too much lemon/lime juice can easily overpower the delicate avocado and chicken flavors.