A vibrant marriage of creamy avocados, tender chicken, and crisp vegetables, this salad delivers satisfying protein, heart-healthy fats, and an herb-kissed freshness in every bite. Ready in minutes with minimal cooking, it is ideal for light lunches, meal-prep, or a quick week-night entrée.

Why You’ll Love This Recipe

Balanced nutrition – lean protein, fiber, and monounsaturated fats keep you fuller longer.
No-cook convenience – rotisserie or leftover chicken means the meal comes together fast.
Versatile – enjoy it on greens, tucked into whole-grain wraps, or spooned over toast.
Naturally gluten-free and keto-friendly – no specialty ingredients required.
Make-ahead friendly – the lime juice slows avocado browning, so the salad stays bright for lunches throughout the week.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked chicken breast, shredded or diced
Ripe avocados, diced
Celery ribs, finely sliced
Cherry tomatoes, halved
Red onion, minced
Fresh cilantro or parsley, chopped
Lime juice, freshly squeezed
Greek yogurt or mayonnaise (your choice)
Dijon mustard
Extra-virgin olive oil
Salt and freshly ground black pepper

Directions

Prepare the dressing
In a large bowl whisk together Greek yogurt (or mayonnaise), Dijon mustard, lime juice, olive oil, salt, and pepper until smooth.
Add the salad components
Fold in the shredded chicken, diced avocados, celery, tomatoes, red onion, and herbs.
Combine gently
Using a spatula, stir just until everything is coated, keeping the avocado pieces intact. Taste and adjust seasoning.
Serve or chill
Serve immediately, or cover and refrigerate for at least 30 minutes to allow flavors to meld.

Servings and timing

Yield: Approximately 4 entrée-size servings (or 6–8 side portions)
Active prep time: 15 minutes
Total time: 15 minutes (assuming pre-cooked chicken)
Chill time (optional): 30 minutes for best flavor integration

Variations

Mediterranean twist: Replace cilantro with dill, add diced cucumber and crumbled feta.
Spicy southwest: Stir in corn kernels, black beans, and a minced jalapeño; season with cumin.
Low-dairy option: Use mashed avocado in place of yogurt/mayo for an egg- and dairy-free dressing.
Crunch boost: Substitute jicama or diced apple for half of the celery.
Leafy presentation: Serve the salad in butter-lettuce cups for a handheld appetizer.

Storage/Reheating

Refrigeration: Store in an airtight container up to 3 days. Press plastic wrap directly onto the surface to minimize avocado oxidation.
Freezing: Not recommended—avocado texture degrades after thawing.
Reheating: The salad is meant to be enjoyed cold; avoid heating as the avocado may become bitter and the yogurt may separate.

FAQs

How can I keep the avocado from browning?

The lime juice in the dressing provides acidity that slows oxidation. Pressing plastic wrap directly onto the surface before sealing the container further limits air exposure.

Can I use canned chicken?

Yes. Rinse and drain it well, then flake with a fork before combining with the dressing.

Is there a dairy-free substitute for Greek yogurt?

Plain coconut yogurt or unsweetened almond-based yogurt both work; alternatively, increase the mashed avocado and olive oil.

Does this recipe fit a keto diet?

Indeed. All listed ingredients are low in carbohydrates and high in healthy fats and protein.

How far in advance can I make it for a party?

Prepare it up to 24 hours ahead. Stir once before serving to refresh the texture.

What type of chicken works best?

Poached, grilled, or rotisserie chicken breast or thigh meat all perform well; aim for bite-size pieces.

Can I add nuts for crunch?

Absolutely. Toasted sliced almonds or chopped pecans add texture and extra healthy fats.

How do I reduce the sodium?

Use no-salt-added chicken, omit added salt in the dressing, and rely on herbs and citrus for flavor.

May I swap lemon juice for lime?

Yes, but lime offers a brighter flavor that complements avocado especially well.

Is it safe to pack this salad for office lunches?

Yes, provided it stays below 4 °C (40 °F). Pack it in an insulated bag with a cold pack and consume within four hours of removal from refrigeration.

Conclusion

Avocado Chicken Salad marries convenience with wholesome ingredients, giving you a flavorful, nutrient-dense dish in minutes. Whether tucked into lettuce cups, piled onto a crusty slice of sourdough, or enjoyed straight from the bowl, it is a dependable addition to any health-conscious meal rotation.