Fresh Avocado Chicken Salad Without Mayo
A creamy, healthy chicken salad made with ripe avocado instead of mayo, perfect for a quick lunch or light dinner. This recipe is fresh, vibrant, and packed with flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes (if cooking chicken)
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced (about 10.5 oz / 300g)
- 1 large ripe avocado, mashed
- 2 medium celery stalks, diced
- 2 green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped (or parsley as a substitute)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Optional: ½ cup cherry tomatoes, halved
- Optional: 2 tablespoons toasted nuts or seeds (such as pepitas or slivered almonds)
Instructions
- If you don’t have cooked chicken ready, poach or roast about 2 chicken breasts (roughly 12 oz / 350g). To poach, simmer breasts gently in water or broth for 15-20 minutes until cooked through and tender. Let cool, then shred or dice into bite-sized pieces.
- Cut the avocado in half, remove the pit, and scoop the flesh into your mixing bowl. Use a fork or potato masher to mash it until creamy but still a bit chunky.
- Immediately mix in 2 tablespoons of fresh lemon juice to prevent browning and add brightness. Drizzle in 1 tablespoon of olive oil and stir gently to combine.
- Chop 2 celery stalks into small cubes, slice 2 green onions thinly, and roughly chop 2 tablespoons of fresh cilantro. Add all of these into the bowl with avocado.
- Add the shredded chicken to the bowl. Sprinkle in ½ teaspoon garlic powder, salt, and freshly ground black pepper to taste. Fold everything together carefully until the ingredients are well mixed but chicken pieces stay intact.
- If using, fold in cherry tomatoes and toasted nuts or seeds last to keep their texture fresh and vibrant.
- Taste the salad and adjust seasoning if needed, adding more salt or lemon juice as desired.
- Serve immediately or chill in the refrigerator for up to 24 hours. Stir gently before serving if stored.
Notes
Use ripe but firm avocados to achieve creamy texture without mushiness. Add lemon juice immediately to prevent browning. Fold ingredients gently to keep chicken pieces intact. Store salad in airtight container and consume within 24 hours for best freshness. Avoid reheating as avocado loses texture with heat.
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 320
- Fat: 18
- Carbohydrates: 8
- Fiber: 5
- Protein: 30
Keywords: avocado chicken salad, chicken salad without mayo, healthy chicken salad, avocado salad, quick lunch recipe, low carb chicken salad, dairy-free chicken salad