Avocado Chicken Salad
by Cindi Sutter, Founder & Editor Spirited Table
AVOCADO CHICKEN SALAD
Published: Aug 15, 2023 · Modified: Jun 21, 2024 by Katrin Nürnberger · This post may contain affiliate links · 9 Comments
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This avocado chicken salad without mayo is tasty, creamy and packed with flavour. It is a quick lunch recipe that we make all the time.
Chicken salad is one of my go-to easy lunches. I love this classic keto chicken salad, and we often make Caesar salad which I top with sliced chicken breast.
But my oh my, this chicken avocado salad has taken our entire family by storm. I have made it every single week in the last month and we just can't get enough of it.
Basically, it is the perfect simple summer meal. It comes together in minutes, it has an ultra-creamy avocado dressing and it is wonderfully satisfying and filling yet light and fresh.
Why This Recipe Works
Mayo-free. Lots of people don't like mayo in their salad, and I get it. Especially if it isn't homemade, salads dressed with mayonnaise can sit in your tummy like a rock.
You are going to love that this avocado chicken salad is just as creamy WITHOUT any mayo. This is because we're adding part of the avocado directly into the dressing.
Healthy. This is the part where I get really excited. Avocado is packed with heart-healthy fats, antioxidants and over 20 vitamins and minerals. Add to this the lean protein from the chicken and you've got yourself a balanced and nourishing meal.
(By the way, If you look in my fridge, you'll always find a few avocados there. I eat them literally every day - smashed on toast, as an avocado smoothie and sometimes even hidden in chocolate cake!)
Versatile. This salad fits into many diets as it is paleo, low carb, keto friendly, gluten-free and dairy-free. You can enjoy it on a slice of bread or a bed of lettuce. Also, the recipe can be used as a starting point for so many flavour variations. Keep reading, because I am listing tons of ideas further down.
Chicken - I roasted 2 breasts in the oven and then shredded them. I think chicken breast gets the best flavour that way. But if you want to save time, you can also get a rotisserie chicken. Or, use the leftovers from last night's roast chicken dinner!
Avocado - Choose a ripe one. I stay away from the ripen-at-home avocados because they often go from hard to brown. When you pick it up in the store, the skin should give a little when you press it. The avocado flesh must be light green, without any dark spots.
Spring Onions - Also called scallions. I love adding them to salads because they add a nice crunch and so much flavour.
I have kept the dressing deliberately simple: extra virgin olive oil, lemon juice, salt, pepper and a little Dijon mustard to add a nice kick.