Description
This Avocado Chicken Salad is a creamy, protein-packed dish made without mayo. Fresh avocados bring a luscious texture that pairs perfectly with juicy chicken, crisp onions, and sweet cherry tomatoes. It’s light, nutritious, and great for meal prep, picnics, or a quick lunch!
Ingredients
2 cups cooked chicken breast, shredded or chopped
2 ripe avocados, cubed
1 cup cherry tomatoes, halved
1/3 cup red onion, diced
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice, freshly squeezed
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 jalapeño, diced for heat
1/2 cup cucumber, diced for crunch
1/4 cup crumbled feta for a salty finish
Instructions
1. Cook and shred the chicken if not using pre-cooked. Let it cool before mixing.
2. Cube the avocados and mash half of them in a large bowl to create a creamy base.
3. Add the shredded chicken, halved cherry tomatoes, diced onion, and chopped cilantro.
4. Squeeze in lime juice and season with salt and pepper. Add any optional ingredients now.
5. Gently mix until all ingredients are evenly combined. Avoid over-mixing to maintain texture.
6. Serve immediately or chill for 20–30 minutes before serving.
Notes
Make sure your avocados are just ripe—not too soft—to get the perfect creamy + chunky texture.
For extra flavor, add a pinch of garlic powder or cumin to the mix.
Press plastic wrap against the surface when storing to slow down browning.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg
Keywords: Chicken salad, Avocado salad, No mayo, Healthy lunch, Low carb