Healthy Avocado Chicken Salad
Creamy, cool and ready in five minutes, this is the chicken salad my girls actually ask for. Healthy Avocado Chicken Salad is a no-cook chicken salad made with shredded chicken, ripe avocado, plain Greek yogurt and a little mayo. Swapping half the mayo for Greek yogurt lightens it up and adds protein, and the mashed avocado brings all the creaminess without any extra dressing.
The avocado is doing the heavy lifting. It gives you that rich, spoon-coating texture that mayo usually provides, plus a little fiber and those good-for-you fats. The Greek yogurt adds tang and protein. The lime keeps everything bright and, bonus, slows the avocado down from browning.
Avocado chicken salad keeps for 1 to 2 days in an airtight container in the refrigerator. That is shorter than regular chicken salad, which lasts 3 to 4 days, because the avocado browns and softens even with the lime juice. Make it the day you plan to serve it whenever you can.
Acid and air control are the two levers. Mix the lime or lemon juice into the avocado first so every surface is coated, then press plastic wrap directly onto the top of the salad before sealing the container. Stored that way it holds its color well into the next day.
Yes. Replace the quarter cup of mayo with another quarter cup of plain Greek yogurt for a half cup total. The result is tangier and a little lighter. Add an extra pinch of salt and a squeeze of lime to round it out.
Any cooked chicken works. Rotisserie chicken is the fastest, crockpot shredded chicken gives you the most tender texture and the best value, and canned chicken is fine if you drain it well. Whatever you use, let it cool completely before mixing so the yogurt does not thin out.
Ingredient Notes
- Shredded chicken. Two cups, cooked and cooled. Rotisserie chicken is the fastest route. Leftover crockpot shredded chicken is my favorite. Canned chicken works in a pinch, just drain it well.
- Avocado. One ripe avocado. It should give slightly when you press near the stem. Underripe avocado will not mash smoothly, and overripe turns stringy and dull.
- Plain Greek yogurt. A quarter cup. This is where the protein and the tang come from. Use full fat for extra creaminess or nonfat to lighten it further. Regular plain yogurt works but will be looser.
- Mayo. A quarter cup. Keeping half the mayo preserves that classic chicken salad flavor. Olive oil mayo or avocado oil mayo are both great swaps. You can skip it entirely and use a half cup of Greek yogurt instead.
- Lime juice. Two teaspoons, fresh if you can. It brightens the whole bowl and slows the avocado from browning. Lemon juice works too.
- Fresh cilantro. One teaspoon, chopped. If cilantro tastes like soap to you, use fresh dill, parsley or chives instead.
- Garlic powder, salt and pepper. Half a teaspoon each. Simple seasoning that lets the avocado stay the star. Taste before serving and adjust.
Healthy Avocado Chicken Salad
- Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together.
- Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce. I had some extra Healthy Avocado Chicken Salad leftover to pack for lunch the next day in my EasyLunchBox. Score!
HERE ARE SOME MORE HEALTHY RECIPES WE LOVE!
- Easy Tuna Patties
- Cauliflower Potato Salad
- Crockpot Detox Soup
- Strawberry Smoothie Bowl
- Easy Crockpot Shredded Chicken
- Greek Yogurt Chicken Salad
- Healthy Chicken Salad Lunchbox
Healthy Avocado Chicken Salad
Email this recipe!
Get this recipe emailed straight to your inbox!
Equipment
Ingredients
- 2 cups shredded chicken
- 1 avocado
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp lime juice
- 1 tsp fresh cilantro
- 1/4 cup mayo
- 1/4 cup plain Greek Yogurt
Instructions
- Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together.
- Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce.
Notes
- Warm pita pockets or a soft wrap, cut in half so it is easy to hold.
- Tortilla chips, pita chips or sturdy crackers for scooping.
- Carrot sticks, cucumber rounds or sliced bell peppers on the side.
- Grapes or apple slices, which play really nicely against the lime and cilantro.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
Originally Posted: May 2013
Post Updated August 2020
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Ohh this looks so YUMMY and I love the pic of your kiddo smiling too cute!
🙂 Thanks Julie!
I just made this recipe for lunch tomorrow. OMG! I tried it and it’s so good! Thanks for the recipe!
I am so glad you loved it Chantel! It is one of my favorites 🙂
This looks so yummy! Unfortunelty my daughter is lactose intolerant! Do you have any recommendations for a substitution? Do u think it would be good without it? Thank you!! 🙂
Sarah, I make this recipe without dairy products in order for it to be more compatible with my diet. The ingredients still blend nicely with the avocado serving as a nice, healthy, creamy alternative.
Both myself and my 2 daughters are lactose intolerant so I understand that concern. You could use lactose intolerant Greek yogurt or if you can find the yogurt made with oat milk that would work too. Otherwise you could probably omit and just add a little more Mayo and more avocado?
I wonder how many Weight Watchers points this is? I gotta try it!
Did you figure out the w.w. points on this I would like to know also!!!
I calcuated 4 points for 1/5 of the recipe…I made it with canned chicken and just a little bit of fat free Greek yogurt (no mayo)
I must say that this was a delicious recipe. My very finicky kids ate them and loved them! Instead of pita bread I tried them in whole wheat wraps since I’m not too fond of pita bread, although my wife persuaded me to make them with pita bread next time. (I’m such a pushover) I added extra cilantro, like 2 tablespoons, as my whole family LOVES Cilantro. I couldn’t resist and I whipped it up the night before with canned chicken and it was a quick and easy dinner for a busy night. Thanks so much for sharing this and I’m looking forward to what else you might conjur up!
This is awesome Kevin! I love that you added more cilantro. I also did that to my share of the salad. Can never get enough of that stuff 🙂 XO