This avocado chicken salad swaps heavy mayo for mashed avocado and Greek yogurt to create a creamy, lighter version of the classic. Loaded with tender chicken, fresh lime juice, cilantro, and a little kick from red pepper flakes. It’s a fresh, protein-packed lunch that comes together in 10 minutes. Perfect for meal prep, lunch wraps, lettuce cups, or scooping with chips.
About This Avocado Chicken Salad recipe
I’ve made this avocado chicken salad more times than I can count, and it’s become my go-to lunch recipe when I want something fresh and filling without resorting to a sad desk salad. It takes everything I love about a classic chicken salad and makes it lighter, brighter, and way more flavorful. Perfect for lunches, meal prep, and easy weeknight dinners.
The key to this avocado chicken salad is mashing the avocado into a dressing instead of just tossing in chunks. It acts like mayo, coating every piece of chicken in a creamy mixture, but without the heaviness. Combined with Greek yogurt and just a little light mayo, you get all the richness of classic chicken salad without feeling weighed down after lunch.
Fresh lime juice and cilantro give this avocado chicken salad a bright, guacamole-inspired flavor. The lime balances the richness of the avocado, the cilantro adds freshness, and red pepper flakes bring just enough heat to keep things interesting. It tastes way more exciting than your standard chicken salad recipe.
This avocado chicken salad comes together in 10 minutes with rotisserie chicken—just shred, mix, and you’re done. It’s delicious right away, but the flavors get even better after 30 minutes to an hour in the fridge. Perfect for weekly meal prep or those days when you need lunch ready in a hurry.
Why You’ll Love This Recipe
- Mashed avocado creates a creamy dressing without relying heavily on mayonnaise.
- Ready in minutes with rotisserie chicken or leftover cooked chicken.
- Packed with protein for easy lunches and meal prep.
- Naturally gluten-free and easy to adapt for different dietary preferences.
- A fresh twist on traditional chicken salad recipes, thanks to the creamy avocado dressing.
- The lime and cilantro add a fresh flavor that keeps it from feeling heavy.
- Works for sandwiches, wraps, lettuce cups, or served as a dip.
- Easy to customize with additional vegetables, herbs, and toppings.
- Lighter than classic chicken salad without sacrificing creaminess
- 10-minute recipe that uses rotisserie chicken as a shortcut
- Bright, guacamole-inspired flavor that’s way more exciting than basic chicken salad
ingredients
Avocado. A perfectly ripe avocado is the key to this avocado chicken salad. It should give slightly when you press it but not feel mushy. Underripe = chunky, won’t mash smoothly. Overripe = brown spots and bitter flavor. If yours is rock hard, put it in a paper bag with a banana to ripen it faster (24-48 hours usually does it).
Plain Greek Yogurt. Greek yogurt adds extra creaminess and a subtle tangy flavor. You can use your favorite variety, and it also boosts the protein content of the salad.
Light Mayonnaise. A small amount of mayonnaise adds classic chicken salad flavor. For an even lighter option, replace it entirely with additional Greek yogurt.
Fresh Cilantro. Fresh cilantro adds brightness and pairs beautifully with the avocado and lime. If cilantro isn’t your favorite herb, fresh parsley or dill works well, too.
Lime Juice. Fresh lime juice brightens the entire salad and helps balance the richness of the avocado. It also helps slow browning during storage. You could also use lemon juice.
Onion Powder, Garlic Powder, Salt, Black Pepper, and Red Pepper Flakes. This combination of seasonings builds flavor throughout the salad. Adjust the red pepper flakes to your preferred level of heat or leave them out entirely.
Cooked Chicken. Rotisserie chicken is my go-to shortcut for this avocado chicken salad – you’ll need about 2 cups shredded (roughly half a rotisserie chicken). Leftover grilled or baked chicken works perfectly too. Use breast meat for a leaner salad or mix in some thigh meat for extra flavor and moisture. Just make sure the chicken is fully cooled before mixing it in.
Red Onion. Finely chopped red onion adds crunch and a little bite. Keeping the pieces small helps distribute the flavor evenly throughout the salad.
this recipe’s must-haves
A large mixing bowl makes it easy to mash the avocado and combine all of the ingredients without making a mess. Since everything comes together in one bowl, cleanup is minimal.
A fork is the best tool for mashing the avocado. You can leave it completely smooth or keep a little texture depending on your personal preference.
A sharp knife and a cutting board are essential for chopping cilantro and finely dicing red onion. Small, even pieces help create a balanced bite every time.
how to make this Avocado Chicken Salad
Mash
Add the ripe avocado to a small bowl and mash with a fork until it reaches your preferred consistency – smooth like guacamole or slightly chunky if you like texture. Mash it before adding any other ingredients so you can control the final texture better.
Stir
Add the Greek yogurt and mayonnaise. Stir until the mixture is smooth and combined.
Season
Mix in the cilantro, onion powder, garlic powder, lime juice, salt, pepper, and red pepper flakes if using.
Combine
Add the chicken and red onion. Stir until everything is evenly coated in the avocado mixture.
Chill
Cover the bowl with plastic wrap (press it directly onto the surface of the salad to prevent browning) and refrigerate for at least 30 minutes to 1 hour. This chill time lets the flavors meld together and tastes noticeably better than eating it right away. You can also eat it immediately if you’re in a rush, it’s still delicious.
Tips for Success
- Use a ripe avocado that gives easily when pressed but isn’t overly soft.
- Mash the avocado before adding any other ingredients to better control the final texture.
- Rotisserie chicken is the easiest shortcut and keeps prep time to a minimum.
- Refrigerate the salad before serving for the best flavor.
- Drizzle extra lime juice over the surface before storing to help reduce browning.
- Press plastic wrap directly onto the salad before sealing the container.
- Taste before serving and adjust the lime juice, salt, or red pepper flakes as needed.
- Finely chop the red onion so it blends into every bite rather than overpowering the salad.
variations
If cilantro isn’t your favorite, swap it for fresh dill or parsley. Both herbs bring a different flavor profile while still complementing the avocado and chicken beautifully.
For a lighter version, skip the mayonnaise and use all Greek yogurt. The avocado still provides plenty of richness and creaminess.
Add diced jalapeño if you want more heat. The spicy kick works especially well with the cool avocado base.
Cherry tomatoes or diced cucumber add extra freshness and texture. They’re a great way to make the salad feel even more vibrant.
Serve the chicken salad in butter lettuce cups for a low-carb lunch that still feels filling and satisfying.
A sprinkle of everything bagel seasoning on top adds crunch and savory flavor that complements the creamy dressing.
This salad also doubles as a crowd-pleasing dip. Serve it with tortilla chips or pita chips for an easy appetizer or party snack.
More lunch ideas for the week: Double Decker BLAT with Spicy Candied Bacon I Everything Avocado Turkey Bagel Sandwich I Tomato Provolone Grilled Cheese with Kalamata Olive Chutney I Sun-Dried Tomato Pasta Salad
faqs
How do I keep the avocado from browning?
Browning happens when avocado is exposed to air, so the trick is minimizing that exposure. Drizzle extra lime juice over the top of the avocado chicken salad before storing (the acid slows oxidation), then press plastic wrap directly onto the surface before sealing the container with a lid. The Greek yogurt also helps slow browning. Best case scenario, eat it the day you make it for the best color.
What type of chicken works best?
Rotisserie chicken is the easiest option, but any cooked chicken breast or thigh meat works well.
Can I skip the mayonnaise?
Absolutely. You can replace the mayonnaise with additional Greek yogurt for an even lighter version.
How long does avocado chicken salad last in the fridge?
Avocado chicken salad is best the day it’s made, but it’ll keep for up to 1-2 days in the refrigerator if stored properly. After day 1, the avocado will start to brown even with lime juice and plastic wrap, but it’s still safe to eat.
How do I serve avocado chicken salad?
This avocado chicken salad works as a sandwich filling on toasted sourdough or croissants, stuffed into a wrap, scooped into butter lettuce cups for a low-carb lunch, served as a dip with tortilla chips, or even spooned over a bed of greens for a salad bowl. It’s super versatile.
Can I make avocado chicken salad without cilantro?
Yes! If cilantro tastes like soap to you, swap it for fresh parsley or dill. Both work beautifully with the avocado and lime. You can also skip the herbs entirely and the salad will still be delicious.
Need more salad inspiration? Check out my salad recipes page!
what to serve with this Chicken salad
This avocado chicken salad is delicious piled onto toasted sourdough, flaky croissants, or tucked into a wrap. For another easy lunch option, try serving it in a Chicken Salad Wrap.
For a lighter meal, scoop the salad into crisp butter lettuce cups. The fresh crunch pairs beautifully with the creamy avocado base and keeps things low-carb.
Crackers and pita chips make excellent dippers if you’re serving this recipe as a snack or casual lunch. They’re especially handy when packing a lunch board or picnic spread.
Freshly sliced veggies such as tomatoes and cucumbers add color, crunch, and freshness to the plate. Their light flavor balances the richness of the avocado dressing.
You can also serve this healthy chicken salad alongside a bowl of soup or a simple green salad for a complete and satisfying meal.
How to store avocado chicken salad
Refrigerate: Store leftovers in an airtight container in the fridge for up to 1-2 days. The texture and color are best on day 1.
Prevent browning: Drizzle extra lime juice over the top of the salad, then press plastic wrap directly onto the surface before sealing with a lid. This minimizes air exposure and slows oxidation.
Meal prep tip: For the freshest taste, store the cooked chicken, chopped red onion, and cilantro separately in the fridge. Mash the avocado and mix the dressing the morning you want to eat it (takes 2 minutes).
more of our favorite Chicken Salad Recipes
If you enjoy sweet and savory flavor combinations, this Mango Chicken Salad is packed with fresh fruit and tender chicken for a bright, refreshing meal.
For a version filled with warm spices and bold flavor, try this Curried Chicken Salad. It’s a delicious change of pace from traditional chicken salad.
Fans of spicy recipes will love this Buffalo Chicken Salad, which combines creamy textures with classic buffalo flavor.
If you enjoy easy lunches like this one, you’ll also want to browse my collection of chicken salad recipes, which includes everything from classic versions to creative flavor combinations.
Finally, if you make this avocado chicken salad recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
avocado chicken salad
equipment
- large mixing bowl
- Fork for mashing avocado
- Sharp knife and cutting board
ingredients
- 1 medium ripe avocado
- ¼ cup plain Greek yogurt
- ¼ cup light mayonnaise or sub all Greek yogurt
- 1 Tbsp fresh cilantro minced (or parsley or dill)
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 Tbsp lime juice
- ½ tsp salt
- ½ tsp black pepper
- ¼ to ½ tsp red pepper flakes optional
- 2 cups cooked chicken shredded or cubed (breast, thighs, or rotisserie)
- ¼ cup red onion finely chopped
instructions
- Add the avocado to a large bowl and mash with a fork to your desired consistency — some like it smooth, some like a little texture.
- Add the Greek yogurt and mayo and stir to combine.
- Stir in the cilantro, onion powder, garlic powder, lime juice, salt, pepper, and red pepper flakes if using.
- Add the shredded chicken and red onion and stir until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to 1 hour before serving to let the flavors meld.
video
notes
- Browning: Avocado will naturally begin to brown after about a day. The Greek yogurt and lime juice help slow this process, but for the best color and freshness, drizzle extra lime juice over any exposed surface and press plastic wrap directly onto the salad before sealing with a lid.
- Storage: Store in an airtight container in the refrigerator. This avocado chicken salad is best enjoyed the day it is made, but it will keep for up to 1 day when stored properly.
- Rotisserie Shortcut: Store-bought rotisserie chicken makes this recipe even easier. Simply shred the chicken directly into the bowl and mix with the avocado dressing.
- Yogurt-Only Version: For a lighter, higher-protein option, skip the mayonnaise entirely and use all Greek yogurt instead.
- Lime Juice Amount: Start with the recommended amount of lime juice and add more to taste. The level of brightness and acidity is a personal preference, so feel free to adjust before serving.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
