Cold, juicy chicken folded into creamy avocado creates the kind of lunch that disappears fast from the bowl. Crisp celery adds snap, fresh lime brightens every bite, and a handful of herbs keeps the richness balanced instead of heavy. Avocado Chicken Salad is the salad you make when you want something satisfying without turning on the stove for long. The texture lands right between creamy and crunchy, with enough protein to work as a full meal tucked into lettuce cups, piled onto toasted bread, or eaten straight from the mixing bowl on a hot afternoon.
Avocado Chicken Salad
This Avocado Chicken Salad combines tender shredded chicken, ripe avocado, crisp vegetables, and a bright lime dressing for a creamy yet refreshing texture. Perfect for sandwiches, wraps, lettuce cups, or quick meal prep lunches.
Ingredients
Equipment
Method
- Dice the avocado into medium chunks and place it in a large mixing bowl. Drizzle immediately with the fresh lime juice to slow browning.
- Finely dice the celery and red onion into uniform pieces so every forkful stays balanced and crisp.
- In a small bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, garlic powder, kosher salt, black pepper, and crushed red pepper flakes until smooth and lightly thickened.
- Add the shredded chicken, celery, red onion, and cilantro to the bowl with the avocado.
- Pour the dressing over the salad and fold gently from the bottom upward using a spatula. Keep some avocado pieces intact so the final texture stays creamy without becoming mashed.
- Taste and adjust seasoning with an extra pinch of salt if needed. The chicken absorbs seasoning quickly, so proper salting is important.
- Sprinkle the toasted pumpkin seeds and flaky sea salt over the top just before serving for contrast and crunch.
- Serve chilled in lettuce cups, croissants, toasted sourdough, or over mixed greens.
Notes
Mix the dressing separately before adding it to the salad. Stirring seasonings directly into avocado often leads to uneven flavor and over-mashed texture.
