Print

Avocado Chicken Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 184 reviews

This Avocado Chicken Salad is a creamy, refreshing, and healthy dish perfect for a quick lunch or light dinner. Combining ripe avocado, Greek yogurt, and fresh lemon juice with shredded chicken and crisp vegetables, it offers a delicious, protein-packed meal that can be enjoyed on its own, in sandwiches, wraps, or as a salad topping.

Ingredients

Dressing

  • 1 large ripe avocado (about 1/2 cup mashed)
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic powder

Salad Mix

  • 2 cups shredded chicken
  • 1/2 cup diced cucumber
  • 2 green onions, sliced
  • 1 1/2 tablespoons finely chopped parsley
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

  1. Make the dressing: In a medium bowl, mash the avocado until mostly smooth to yield about 1/2 cup. Stir in the Greek yogurt, red wine vinegar, fresh lemon juice, and garlic powder until the mixture is creamy and evenly combined.
  2. Add the chicken and mix-ins: Add the shredded chicken, diced cucumber, sliced green onions, and finely chopped parsley to the bowl. Season with kosher salt and black pepper according to your taste preferences.
  3. Toss to combine: Gently stir all ingredients until the chicken and vegetables are evenly coated with the creamy avocado dressing, ensuring a uniform flavor throughout the salad.
  4. Season and adjust: Taste the salad and add an extra squeeze of fresh lemon juice if you desire a brighter, more citrusy flavor. Adjust salt and pepper as needed.
  5. Serve: Serve immediately or chill the salad until ready to eat. This salad is delicious when served on toasted bread, croissants, or sandwich rolls. For a lighter option, spoon it into lettuce cups or enjoy it with crackers, pita chips, or fresh vegetables for dipping. It also pairs well tucked into wraps with extra greens or over a simple green salad.

Notes

  • For extra crunch, try adding finely chopped celery or bell peppers.
  • Use leftover cooked chicken or rotisserie chicken to save time.
  • To make it dairy-free, substitute Greek yogurt with a dairy-free yogurt alternative.
  • Adjust seasoning to your liking; adding a pinch of cayenne can give it a slight kick.
  • Best served fresh but can be stored in an airtight container in the fridge for up to 2 days.

Find it online: https://justsosavory.com/avocado-chicken-salad-recipe/