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Avocado Chicken Salad

Avocado Chicken Salad - Creamy, Fresh, And Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 2 cups cooked chicken, chopped or shredded (rotisserie works great)
  • 2 ripe avocados, pitted and diced
  • 2 tablespoons mayonnaise or Greek yogurt (optional, for extra creaminess)
  • 2 tablespoons fresh lime juice (plus more to taste)
  • 1 small celery stalk, finely diced
  • 1/4 small red onion, finely minced
  • 1/2 cup cherry tomatoes, quartered (optional)
  • 1 small cucumber, seeded and diced (optional)
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 1 small garlic clove, grated or very finely minced
  • 1/4 teaspoon ground cumin (optional, for warmth)
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional, for heat)

Instructions
 

  • Prep the chicken: If you haven’t already, chop or shred your cooked chicken into bite-size pieces. Set aside.
  • Make the avocado base: In a large bowl, add the diced avocados, lime juice, and mayonnaise or Greek yogurt if using. Mash gently with a fork until creamy but still a little chunky.
  • Add the mix-ins: Stir in celery, red onion, tomatoes, cucumber, cilantro, and garlic. Sprinkle in the cumin, if using.
  • Fold in the chicken: Add the chicken to the bowl and gently fold everything together until evenly coated.
  • Season: Taste and add salt, black pepper, and red pepper flakes as needed. Add a little extra lime juice if you want more brightness.
  • Serve: Spoon onto toast, stuff into pita or tortillas, or serve over greens. Add extra herbs on top if you like.