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Avocado Chicken Salad

Creamy avocado chicken salad recipe with fresh herbs and vibrant vegetables
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This creamy avocado chicken salad is a quick and healthy meal, perfect for lunch or a light dinner. The key to its perfect texture is patting the cooked chicken completely dry before mixing. It's rich and satisfying without being heavy, thanks to the fresh avocado and herbs.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or diced
  • 2 ripe avocados, pitted and diced
  • 1/3 cup plain Greek yogurt
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeds removed and finely diced (optional)
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the cooked chicken by shredding or dicing it. Use paper towels to pat the chicken completely dry to prevent a watery salad.
  2. In a large mixing bowl, whisk together the Greek yogurt, fresh lime juice, ground cumin, salt, and pepper until smooth.
  3. Add the dried chicken, diced avocado, red onion, cilantro, and optional jalapeño to the bowl with the dressing.
  4. Gently fold all ingredients together until just combined, being careful not to mash the avocado.
  5. Taste and adjust seasoning with more salt, pepper, or lime juice as needed. For best flavor, let chill in the refrigerator for 15-20 minutes before serving.

Notes

For the creamiest texture, ensure your avocados are ripe but not overripe. Store leftovers in an airtight container with plastic wrap pressed directly on the surface for 1-2 days. The salad is best enjoyed fresh. For a traditional version, substitute the Greek yogurt with mayonnaise.

Nutrition

Find it online: https://www.stacksipsnack.com/avocado-chicken-salad/