Healthy Chicken Salad with No Mayo
Avocado chicken salad is an excellent go-to lunch option. It can be made with leftover cooked chicken breast or rotisserie chicken, and just includes a quick mashup of dressing. You can pile it high between slices of whole grain bread or serve it low carb as lettuce wraps. It’s incredibly easy to make and it’s so supremely good it could even pass as a refreshing simple dinner. The flavor of this version is almost like guacamole met chicken salad and it will leave you craving it time and time again! It’s so good you would be happy to eat it plain on it’s own no bread required.
Possible Variations
A simple swap for some textural variation, that contrasting satisfying crunch is to use celery in place of tomatoes. You could garnish this option with sliced almonds, sesame seeds or pumpkin seeds for a light layer of nutty flavor and a fine, flaky crunch. For some indulgence serve with crumbled bacon atop. If it’s grilling season try this with chopped grilled chicken in place of shredded chicken for a hint of charred smoky flavor.
Avocado Chicken Salad Recipe Ingredients and Variations
Large avocado: Two small avocados will work as well. Lemon: Lime juice can be substituted. Green onions: 1/4 cup chopped red onion will work too. Parsley and cilantro: Other fresh herbs such as basil or mint and dill could be substituted for various flavor options. Fresh garlic: Dried granulated garlic actually works well in chicken salad too. Salt and black pepper: Add these to taste to enhance the flavors. Cooked chicken breast: I like to use rotisserie chicken as this is such a flavorful option cooked with the bones and it’s super tender but cooked chicken breasts work well too. Thigh meat can be used as well for a richer chicken salad. Grape tomatoes: This fresh chicken salad is also tasty with celery as a mix-in in place of tomatoes.
How to Make Chicken Salad with Avocado
In a mixing bowl stir together mashed avocado, lemon juice, green onions, parsley, cilantro, garlic and season with salt and pepper to taste. Add chicken and toss to evenly coat with avocado dressing mixture. Toss in tomatoes or celery.
What to Serve this Healthy Chicken Salad on
Bread slices Croissants Lettuce leaves (artisan Romaine, or romaine hearts) Wrap or tortillas Naan bread or flatbread Crackers
Can It Be Made in Advance?
Unfortunately because of the avocado in the recipe this chicken salad is best served within a few hours of preparing as the avocado can tend to brown to a mucky, unappetizing color after a while. You can however shred the chicken, chop the herbs, garlic and tomatoes in advance and store them in the fridge for a few days. Just wait to mash and add the avocado.
Helpful Tips for the Best Chicken Avocado Salad
Use the best ripe avocados available. A buttery, smooth, unbruised avocado with rich ripened flavor will really make this chicken salad the best it can be. Wondering how to pick the best avocado? Look for those that are a deep green/almost blackish color with no vibrant green to them. They should slightly firm with some give to them when genlty pressed, not mushy and overly soft and not hard. It shouldn’t have dents or brown spots as these are signs of bruising and spoiling. Mince the herbs up very small for a better overall texture and appearance. Use fresh lemon rather than bottled as this will dramatically improve it’s fresh flavor. If needed you can thin the chicken salad out with a splash of olive oil or water if the dressing seems too thick to you.
More Ways to Make Chicken Salad
Best Classic Chicken Salad BLTA Chicken Salad Lettuce Wraps Chicken Salad with Apples Curry Chicken Salad Summery Chicken Pasta Salad
