Avocado Chicken Salad (Creamy, No Mayo, 15 Minutes)
This creamy avocado chicken salad uses cubed avocado instead of mayo, stays bright with lime, and has a perfect crunch. Ready in 15 minutes for meal prep or quick lunches.
Equipment
- Large Mixing Bowl
- Chef's knife
- Cutting board
- Small Skillet (optional)
Ingredients
For the Salad Base
- 3 cups cooked chicken, shredded or diced (about 1 rotisserie chicken)
- 1/2 cup diced red onion
- 1/2 cup chopped celery
- 1/4 cup fresh cilantro, chopped (optional)
- 1 jalapeño, seeded and minced (optional)
For the Creamy Avocado Dressing
- 2 ripe avocados, cubed
- 3 tablespoons lime juice (from about 1 1/2 limes)
- 1/4 cup plain Greek yogurt (optional)
- Salt and black pepper to taste
For the Crunchy Topping
- 1/4 cup toasted sliced almonds (or pumpkin seeds for nut-free)
- Flaky salt for finishing (optional)
Instructions
- Prep the chicken: If using a rotisserie chicken, pull off all the meat and shred it with two forks or your fingers. Discard the skin and bones. You want about 3 cups of shredded meat. If the chicken has been chilled, let it sit at room temperature for 10 minutes first – it mixes better when it is not fridge-cold.
- Cube the avocados: Cut them in half, remove the pit, and scoop the flesh out in one piece. Slice each half into 1/2-inch strips, then cut crosswise into cubes. Put them in the bowl with half the lime juice and toss gently to coat. This buys you time before they start browning. Do not mash them – you want cubes that will break down slightly as you mix but still hold some shape.
- Add the chicken, onion, celery, and cilantro: Pile everything on top of the avocado cubes. Do not stir yet. Sprinkle with a pinch of salt and a few cracks of pepper.
- Gently fold everything together: Use a rubber spatula or a large spoon. Fold from the bottom up, turning the salad over onto itself, until the avocado starts to coat the chicken and everything looks evenly distributed. You should still see chunks of avocado – if you have folded more than 10 times, stop. Overmixing turns it into a paste.
- Add the remaining lime juice and the yogurt (if using): Drizzle the rest of the lime juice over the top and add the yogurt if you want extra creaminess. Fold once or twice to incorporate. Taste and adjust salt – it should be bright and clean, not flat.
- Fold in the toasted almonds (or seeds): Add them last and fold just until distributed. If you stir too much, they will lose their crunch. Transfer to a serving bowl or scoop into lettuce cups.
- Finish with flaky salt and a squeeze of lime: Right before serving, sprinkle a generous pinch of flaky salt over the top and a tiny squeeze of lime. This last-minute pop of acid and salt is what makes the salad look like you put effort into it – which you did, even if it took 15 minutes.
Notes
Don't use a food processor – hand-mixing preserves texture. Avocado ripeness is key: it should give gently at the stem end. If using poached or grilled chicken (not rotisserie), season the shredded chicken with a pinch of salt before mixing. Store in an airtight container with plastic wrap pressed onto the surface for up to 3 days in the fridge. Do not freeze. Add almonds only right before serving to keep them crunchy.