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Irresistible Avocado Chicken Salad That’s Super Creamy! Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

This creamy and flavorful Avocado Chicken Salad is a perfect healthy meal option that combines tender cooked chicken with ripe avocado and Greek yogurt. Infused with fresh dill, lime juice, and aromatic spices, this salad is refreshing, nutrient-rich, and easy to prepare. Enjoy it on bread, tortillas, or over greens for a light yet satisfying lunch or dinner.


Ingredients

Scale

Salad Ingredients

  • 2 cups cooked chicken (shredded or cubed)
  • 1 medium avocado (ripe)
  • ½ cup plain Greek yogurt
  • 1 teaspoon fresh dill (or ½ teaspoon dried)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 tablespoon lime juice
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper


Instructions

  1. Preparation: Ensure the chicken is cooked, shredded or cubed, and ready for mixing.
  2. Mash the Avocado: In a large mixing bowl, mash the ripe avocado with a fork until mostly smooth, leaving some small chunks for texture.
  3. Add Greek Yogurt: Stir the plain Greek yogurt into the mashed avocado until the mixture is well blended and creamy.
  4. Season the Mixture: Sprinkle in the fresh or dried dill, onion powder, garlic powder, lime juice, sea salt, and ground black pepper. Stir thoroughly until all the flavors are evenly incorporated.
  5. Combine with Chicken: Gently fold the shredded or cubed cooked chicken into the avocado mixture, ensuring all pieces are evenly coated without breaking the chicken apart.
  6. Chill to Marinate: Transfer the salad to the refrigerator and chill for at least 30 to 60 minutes to allow the flavors to meld and intensify.
  7. Serve: Enjoy the creamy avocado chicken salad on bread as a sandwich, wrapped in a tortilla, or served over a fresh bed of greens for a lighter option.

Notes

  • Use ripe avocado for best texture and flavor; underripe avocados will make the salad bland and less creamy.
  • Plain Greek yogurt adds creaminess and protein but can be substituted with mayonnaise or a dairy-free option if preferred.
  • The salad can be stored covered in the refrigerator for up to 2 days; avocado may brown slightly but flavor remains excellent.
  • Feel free to add chopped celery or red onion for additional crunch.
  • Adjust seasoning to taste, especially salt and lime juice, based on your preference.