Avocado Chicken Salad Recipe
There’s something wonderfully satisfying about a salad that eats like a proper meal. Not just a pile of leaves, but something substantial, full of texture, and packed with flavour. This Avocado Chicken Salad is exactly that. It bypasses the usual mayonnaise-heavy dressing for something altogether fresher and more vibrant, relying on the natural creaminess of ripe avocados. This is my go-to recipe when I need something that comes together without much fuss but feels genuinely special.
What we’re creating here is more than just a simple lunch. It’s a beautiful balance of tender, savoury chicken, rich and creamy avocado, the sharp, welcome crunch of celery and red onion, all brought together with a bright squeeze of lime and fresh coriander. The result is a healthy, filling salad that feels both indulgent and nourishing. It works beautifully for a nutritious weekday lunch, a light summer supper in the garden, or even packed into a wrap for a picnic. It’s one of those recipes that, once you make it, quickly finds its way into your regular rotation.
Recipe Overview
This recipe transforms simple ingredients into a truly delightful meal. The dressing is made primarily from mashed avocado, which gives it a luscious, creamy texture without any mayonnaise. After testing this recipe five times, I finally got the balance of lime, seasoning, and Greek yoghurt just right to complement the chicken perfectly. It’s a straightforward dish to assemble, especially if you use leftover cooked chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (for the chicken)
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Avocado Chicken Salad Recipe
- Genuine Flavour: The buttery avocado creates a rich base, which is cut through by the sharp, zesty flavour of fresh lime juice and the subtle aniseed note from the crisp celery. It’s refreshing and satisfying all at once.
- Ready in Under 40 Minutes: From start to finish, this nourishing meal comes together in about 35 minutes, making it a fantastic option for a healthy lunch or a light dinner on a busy day.
- Flexible Recipe: Feel free to make it your own. You can add a handful of sweet cherry tomatoes, some diced cucumber for extra freshness, or even a sprinkle of toasted seeds for more crunch.
- Great for Meal Prep: This recipe is ideal when you want to get ahead. You can cook the chicken and chop the vegetables in advance, then simply mix everything together when you’re ready to eat for the freshest result.
- Family Tested: Everyone in my house seems to love this, from my husband who takes it for his work lunch to my kids who enjoy it scooped into a soft brioche bun. It always gets compliments.
Ingredients You’ll Need
The beauty of this salad lies in its fresh, high-quality ingredients. Using perfectly ripe avocados is key—they should yield to gentle pressure but not feel mushy. For the chicken, I prefer to use free-range chicken breasts, as they tend to be more tender and flavourful. A dollop of full-fat Greek yoghurt, like Fage Total, adds an extra layer of creaminess and a pleasant tang.
- 500g skinless, boneless chicken breasts
- 1 tbsp olive oil
- 1 tsp sea salt, divided
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 large ripe avocados
- 1 large lime, juice only (about 2 tbsp)
- 100g full-fat Greek yoghurt (optional, for extra creaminess)
- 1 small red onion, finely diced
- 2 celery stalks, finely diced
- 30g fresh coriander, roughly chopped
Sara’s Tip: To check if an avocado is ripe, gently press the area near the stem. If it gives slightly, it’s ready. If it’s hard, it needs a day or two. The Hass avocado is my variety of choice for its creamy texture.
How to Make Avocado Chicken Salad Recipe
The process for this recipe is very straightforward. We start by cooking the chicken until it’s perfectly juicy, then we’ll let it cool while we prepare the fresh, creamy avocado base. Combining it all at the end is the most satisfying part.
- Cook the Chicken: Preheat your oven to 180°C (160°C fan). Pat the chicken breasts dry with a paper towel. Rub them all over with olive oil, ½ teaspoon of salt, the black pepper, and garlic powder. Place them in a single layer on a baking tray.
- Bake Until Juicy: Bake for 20-25 minutes, or until the chicken is cooked through. The internal temperature should reach 74°C on a meat thermometer. This is the best way to ensure it’s both safe and still succulent. For more guidance on this, the Food Standards Agency has helpful advice.
- Rest and Shred: Remove the chicken from the oven and let it rest on a cutting board for at least 10 minutes. This step is crucial for keeping the juices locked in. Once rested, use two forks to shred the chicken, or simply dice it into small cubes.
- Prepare the Avocado Base: While the chicken is resting, slice the avocados in half, remove the stones, and scoop the flesh into a large mixing bowl.
- Mash and Season: Add the lime juice to the avocado immediately—this prevents it from browning. Mash with a fork until it’s mostly smooth but still has a bit of texture. Stir in the Greek yoghurt (if using) and the remaining ½ teaspoon of salt.
- Combine Everything: Add the shredded chicken, finely diced red onion, celery, and chopped coriander to the bowl with the avocado mixture.
- Mix Gently: Fold all the ingredients together until everything is well-coated. I find that mixing it gently helps keep some texture from the chicken and avocado chunks.
- Taste and Adjust: Have a taste and adjust the seasoning if needed. It might need another pinch of salt or a little more lime juice depending on your preference. Serve immediately or chill for 20 minutes to let the flavours meld.
Tips From My Kitchen
- Temperature Control: Don’t guess when your chicken is done. A meat thermometer is a home cook’s best friend for achieving a Juicy Chicken Recipe every time. Cooking to a precise temperature of 74°C prevents dry, tough chicken.
- The Secret Step: I learned that adding the lime juice to the avocado before you even start mashing is the single most effective way to keep that vibrant green colour. The acid creates a barrier against oxidation.
- Make-Ahead: You can cook and shred the chicken up to 2 days in advance and store it in the fridge. The onion and celery can also be chopped and kept in an airtight container. Assemble the salad just before serving for the best texture and colour.
- Storage: To store leftovers, transfer the salad to an airtight container. Press a piece of cling film directly onto the surface of the salad before sealing with the lid. This minimises air contact and helps prevent browning. It will keep in the fridge for up to 2 days.
Common Mistakes to Avoid
- Using Under-ripe Avocados: A hard, under-ripe avocado will not mash properly and will lack the creamy texture and rich flavour this salad needs. Make sure your avocados are perfectly ripe by using the gentle press test near the stem.
- Not Resting the Chicken: Cutting into chicken straight from the oven is a common error. The juices will run out, leaving you with dry meat. A 10-minute rest allows the muscle fibres to relax and reabsorb the moisture, which is essential for tenderness.
- Mashing the Avocado Too Much: While we want a creamy base, leaving a few small chunks of avocado adds a wonderful texture to the final salad. Don’t turn it into a completely smooth purée.
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Here are a few variations we enjoy at home:
- Spicy Version: For a bit of a kick, add one finely diced red chilli or a teaspoon of jalapeño from a jar to the mix. A pinch of cayenne pepper also works well.
- Add Some Grains: To make it even more substantial, fold in 150g of cooked quinoa or bulgur wheat. This turns it into a complete, balanced meal in one bowl.
- Different Herbs: If you’re not a fan of coriander, fresh dill or parsley would also be delicious. Each brings a completely different fresh note to the salad. For more delicious and Healthy Chicken Recipes, feel free to explore our site.
What to Serve With Avocado Chicken Salad Recipe
This salad is fantastic on its own, but it also pairs wonderfully with other foods. Here are a few of my favourite ways to serve it:
- On Sourdough Toast: Spoon a generous amount onto a thick slice of toasted sourdough bread for a delicious open-faced sandwich.
- In Lettuce Cups: For a light and low-carb option, serve scoops of the salad in crisp Little Gem or iceberg lettuce cups. A great idea if you’re making a Low Carb Chicken Casserole and want a fresh side.
- As a Jacket Potato Topping: A warm, fluffy jacket potato filled with this cool, creamy chicken salad is a brilliant contrast of temperatures and textures.
- Drink Pairing: A crisp, cold glass of Sauvignon Blanc or a light Spanish beer like Estrella Damm complements the fresh, zesty flavours beautifully. For a non-alcoholic choice, a sparkling water with a slice of lime and a sprig of mint is perfect.
Frequently Asked Questions
Avocado Chicken Salad Recipe
Ingredients
Method
- Cook the Chicken: Preheat your oven to 180°C (160°C fan). Pat the chicken breasts dry with a paper towel. Rub them all over with olive oil, ½ teaspoon of salt, the black pepper, and garlic powder. Place them in a single layer on a baking tray.
- Bake Until Juicy: Bake for 20-25 minutes, or until the chicken is cooked through. The internal temperature should reach 74°C on a meat thermometer. This is the best way to ensure it’s both safe and still succulent. For more guidance on this, the Food Standards Agency has helpful advice.
- Rest and Shred: Remove the chicken from the oven and let it rest on a cutting board for at least 10 minutes. This step is crucial for keeping the juices locked in. Once rested, use two forks to shred the chicken, or simply dice it into small cubes.
- Prepare the Avocado Base: While the chicken is resting, slice the avocados in half, remove the stones, and scoop the flesh into a large mixing bowl.
- Mash and Season: Add the lime juice to the avocado immediately—this prevents it from browning. Mash with a fork until it's mostly smooth but still has a bit of texture. Stir in the Greek yoghurt (if using) and the remaining ½ teaspoon of salt.
- Combine Everything: Add the shredded chicken, finely diced red onion, celery, and chopped coriander to the bowl with the avocado mixture.
- Mix Gently: Fold all the ingredients together until everything is well-coated. I find that mixing it gently helps keep some texture from the chicken and avocado chunks.
- Taste and Adjust: Have a taste and adjust the seasoning if needed. It might need another pinch of salt or a little more lime juice depending on your preference. Serve immediately or chill for 20 minutes to let the flavours meld.
Notes
I really hope you give this Avocado Chicken Salad recipe a try. It’s a bright, healthy, and incredibly satisfying dish that proves salads can be the most exciting thing on the menu. I’d love to hear how it turns out for you – please leave a comment below to share your experience! Happy cooking, Sara.
