A creamy, fresh, and protein-packed chicken salad made with ripe avocado, tender chicken, crisp vegetables, and a light, flavorful dressing. Perfect for sandwiches, wraps, lettuce cups, or meal prep.

Prep Time: 15 minutes
Cook Time: 20 minutes (if cooking chicken)
Total Time: 35 minutes
Servings: 4

Ingredients

For the Salad

• 2 cups cooked chicken breast, shredded or diced
• 2 ripe avocados, peeled and mashed
• ½ cup plain Greek yogurt
• 2 tablespoons mayonnaise (optional for extra creaminess)
• 1 celery stalk, finely diced
• ¼ cup red onion, finely diced
• 2 tablespoons fresh cilantro or parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• ½ teaspoon sea salt (or to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon onion powder

Optional Add-Ins

• ½ cup diced cucumber
• ¼ cup corn kernels
• ¼ cup cherry tomatoes, halved
• 1 tablespoon chopped jalapeño
• 2 tablespoons cooked bacon bits
• 2 tablespoons shredded cheddar cheese

Instructions

Step 1: Prepare the Chicken

Cook and cool the chicken if not already cooked. Dice or shred into bite-sized pieces.

Step 2: Make the Dressing

In a large bowl, mash the avocados until mostly smooth. Stir in:

• Greek yogurt
• Mayonnaise
• Lemon juice
• Lime juice
• Dijon mustard
• Garlic
• Salt
• Pepper
• Paprika
• Onion powder

Mix until creamy.

Step 3: Combine

Add:

• Chicken
• Celery
• Red onion
• Cilantro
• Any optional add-ins

Fold gently until evenly coated.

Step 4: Chill

Refrigerate for 15–30 minutes for the best flavor.

Step 5: Serve

Enjoy:

• In lettuce wraps
• On toasted bread
• In croissants
• Stuffed into pita bread
• With crackers
• Over mixed greens
• In meal prep containers

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Tips

• Use rotisserie chicken for convenience.
• Choose ripe avocados for the creamiest texture.
• Add extra lime juice to keep the avocado greener longer.
• Stir gently to keep some avocado chunks intact.
• Chill before serving for improved flavor.

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Storage

Refrigerator: 2 days in an airtight container.

Freezer: Not recommended, as avocado changes texture after thawing.

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Nut Information

Contains Nuts? No

This recipe does not contain:

• Peanuts
• Almonds
• Walnuts
• Pecans
• Cashews
• Pistachios
• Hazelnuts
• Macadamia nuts
• Brazil nuts
• Pine nuts

Possible Allergens

• Milk (Greek yogurt, cheese if added)
• Eggs (mayonnaise)
• Mustard (Dijon mustard)

For a dairy-free version, use dairy-free yogurt. For an egg-free version, use egg-free mayonnaise or omit it.

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Nutrition (Approximate Per Serving)

• Calories: 360
• Protein: 33g
• Carbohydrates: 8g
• Fiber: 5g
• Sugar: 3g
• Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 85mg
• Sodium: 460mg

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Frequently Asked Questions (Q&S)

Q1: Can I make this ahead of time?
Yes. It’s best enjoyed within 24 hours, though it will keep for up to 2 days refrigerated.

Q2: How do I stop the avocado from turning brown?
Use plenty of fresh lemon and lime juice, press plastic wrap directly onto the surface, and store in an airtight container.

Q3: Can I use canned chicken?
Yes. Drain it well before mixing.

Q4: Is this recipe keto-friendly?
Yes. It’s naturally low in carbohydrates and high in healthy fats and protein.

Q5: Can I use turkey instead of chicken?
Absolutely. Cooked turkey works just as well.

Q6: What can I serve it with?
Lettuce wraps, sandwiches, crackers, cucumber slices, pita pockets, or a green salad.

Q7: Can I skip the mayonnaise?
Yes. The avocado and Greek yogurt provide plenty of creaminess.

Q8: Can I add fruit?
Yes. Diced grapes, apples, or mango add a sweet contrast.

Q9: Is it gluten-free?
Yes, as prepared. Serve with gluten-free bread or crackers if needed.

Q10: Can I make it spicy?
Yes. Add diced jalapeños, cayenne pepper, or your favorite hot sauce.

Q11: Can I use leftover grilled chicken?
Yes. Grilled, roasted, baked, or poached chicken all work well.

Q12: What’s the best avocado to use?
Ripe Hass avocados provide the richest flavor and creamiest texture.