Avocado Chicken Salad

A delightful blend of creamy avocados and tender chicken, perfect for any occasion, packed with flavor and nutritional benefits.

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Prep Time 10

Total Time 30

Servings: 4 servings

Course: Lunch, Main Course, Salad

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken breast, shredded or diced Use rotisserie, grilled, or poached chicken.
2 large ripe avocados, pitted and peeled Choose ripe but firm avocados for best texture.
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice Prevents browning of avocados.
1/2 teaspoon garlic powder
Salt and black pepper to taste
1/4 cup diced celery Optional for extra crunch.

Method

Preparation

Place the peeled and pitted avocados in a large mixing bowl. Use a fork to mash them until they are creamy but still have a bit of texture.
Immediately pour the lime juice over the mashed avocado and stir to prevent browning.
Add the shredded or diced chicken to the bowl.
Fold in the diced red onion, chopped cilantro, and garlic powder. If using celery, add it now.
Gently mix all the ingredients until the chicken is evenly coated with the avocado mixture.
Taste the salad and add salt and black pepper as needed.

Serving

Serve immediately or chill in the refrigerator for 20 minutes to let the flavors meld.

Notes

Store in an airtight container in the refrigerator and enjoy within 1-2 days for optimal flavor and texture. Consider keeping the avocado and chicken salad separate until ready to serve to avoid browning.