Avocado Chicken Salad
Creamy, no-mayo chicken salad where mashed avocado does all the work. Fresh, protein-rich, and ready in 15 minutes. Great in lettuce cups, on cucumber slices, or straight from the bowl.
Photo by amin ramezani on Unsplash
Ingredients
- 2 cups cooked chicken breast (shredded or diced (rotisserie works great))
- 2 ripe avocados
- 2 tbsp lime juice
- ¼ cup red onion (finely diced)
- ¼ cup fresh cilantro (chopped)
- ½ cup cherry tomatoes (halved)
- 1 stalk celery (diced)
- ½ tsp garlic powder
- ½ tsp cumin
- salt and pepper salt and pepper (to taste)
- butter lettuce or cucumber slices butter lettuce or cucumber slices (for serving)
How to Make It
- 1
Mash avocado with lime juice in a large bowl until mostly smooth (leave a few chunks for texture). Season with garlic powder, cumin, salt, and pepper.
- 2
Add shredded chicken, red onion, celery, cilantro, and tomatoes. Fold gently until everything is coated.
- 3
Taste and adjust — more lime for brightness, more salt, or a pinch of cayenne for heat.
- 4
Serve immediately in butter lettuce cups, on cucumber rounds, stuffed into a halved avocado, or on its own.
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