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
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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.
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Originally Posted: May 2013
Post Updated August 2020
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can you use lemon juice instead of lime juice
Decided to try this as a way to get out of the boring lunch time rut I’ve been in trying to plan good meals for work. I have it sitting in my fridge ready to make sandwiches tomorrow. I opted for croissants as my device of choice for the chicken salad. But I have to say on first taste it’s a little too salty. Hopefully I just need to give it a bit better mixing tomorrow morning. Definitely consider cutting the salt to 1/4 teaspoon instead of a 1/2.
I’m always looking for new chicken salad recipes and this one has my mouth watering. I used my last avocado for the Fathers Day Taco salad on Sunday and so when we shop later this week we will stock up again. One of the grocery stores has had large ones 5 for $5 on the Friday sales and we grab 10 to 15 and put in green bags/boxes and are good for a couple weeks if last that long here. ha We make all your recipes and love them.
Yum, can`t wait to try it next weekend, love and appreciate all the comments too.. I will probably add more cilantro, garlic, celery and onion because we love crunch and those flavors! Love your site and appreciate your postings! It’s a lot of work… you are appreciated!
Tried this out today… LOVED it! It’s super light and especially good in the pita bread. For the shredded chicken, I grilled some chicken breast with lemon, garlic and pepper. Tastes amazing. I would highly recommend when looking for a healthy lunch box sandwich.