Avocado Chicken Salad is a creamy, delicious spin on chicken salad that’s even creamier, and great between two slices of bread.
Classic Chicken Salad is an easy lunch recipe perfect for making a sandwich. This version just adds creamy and flavorful avocado to the Salad.
Sabrina’s Avocado Chicken Salad Recipe
If you’re a fan of avocado on toast, then you’re going to love how this Avocado Chicken Salad recipe comes together. It is super easy to make with leftover Chicken Breast, resulting in the perfect creamy dish, with just the right amount of zesty flavor. It’s a refreshing take that’s perfect for spring and summer. Finally, you can round out this delicious sandwich with Crispy Sweet Potato Fries, or Baked Mac and Cheese for a satisfying meal. This salad is super versatile, so don’t miss out on the variations listed at the bottom of this post.
Recipe Card
Ingredients
- 4 cups cooked chicken breast , chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 cup mayonnaise
- 1/4 cup lemon juice
- 2 avocados , pitted and diced
- 1/2 cup celery , chopped finely
Instructions
- Mix chicken, salt, pepper, mayonnaise, lemon juice, avocados, and celery together in a large serving bowl.
- Refrigerate for at least 1 hour before serving.
- Best served between toasted whole grain bread with green leaf lettuce.
Nutrition
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Chef’s Note
When I pick out avocados that I want to use immediately, I go by the color and feel. Ripe avocados have dark green or purplish skin that’s nearly black. However, once the avocado peel is fully black, it’s likely overripe. To check by feel, hold the avocado in your hand and apply light pressure. Ripe avocados will have a little bit of give, but they will not feel mushy.
Table of contents
Can this be made ahead of time?
Yes it can, and it can keep for 3-4 days. Heads up though, the avocados will oxidize and will turn the salad a brown color. To combat that, when placed in an airtight container, place a piece of plastic wrap pressed directly on top of the salad. This will keep oxygen from browning the recipe.
How to Store
- Serve: Make sure to leave this recipe in the fridge for at least an hour before serving. This helps the flavors meld better and keeps the dressing from separating. When serving, be sure not to leave it at room temperature for more than 2 hours.
- Store: To keep fresh, cover the bowl in plastic wrap or transfer leftovers to an air-tight container to store in the fridge. As long as it’s kept sealed, this recipe can stay good refrigerated for 3-4 days. The avocados will start to brown, so while it’s still safe to eat, it won’t look as appealing after the first day.
- Freeze: Due to the mayonnaise and avocado base, this recipe will not freeze well. It’s much better to throw the salad out and make a fresh recipe than try to freeze leftovers for later.
Variations
- Fresh vegetables: You can add more variety and texture by mixing in your favorite veggies. Cherry tomatoes, sun-dried tomatoes, fresh corn, green onions, or cucumber slices all make wonderful additions.
- Mix-ins: Try adding flavorful and filling mix-ins like hard-boiled egg slices, cooked bacon bits, or crumbled cheese.
- Seasonings: You can experiment with the flavor by mixing in different herbs and spices. Try adding garlic powder, onion powder, ground mustard, or bring in some spice with a dash of cayenne pepper or red pepper flakes.
- Lime Chicken Avocado Salad: If you prefer, you can get the same effect from fresh lime juice. This version tastes excellent with freshly chopped cilantro sprinkled on top.
- Healthy Chicken Salad: Replace the mayonnaise with low-fat mayo, greek yogurt, or leave the mayonnaise out entirely. To leave out the mayo but still have a creamy mixture, mash an extra avocado and mix it with a couple of tablespoons of olive oil to make it creamy. Then mix all the rest of the ingredients into the salad.
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