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Quick and Creamy No-Mayo Avocado Chicken Salad

A generous mound of creamy avocado chicken salad mixed with chunks of chicken and red onion served on a white plate.
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Make a satisfying, high-protein chicken salad using ripe avocado for a creamy texture instead of mayonnaise. This recipe is quick to prepare and works well for meal prepping.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 large ripe avocado
  • 1/4 cup red onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped (optional)

Instructions

  1. Place the shredded chicken in a medium bowl.
  2. In a separate small bowl, mash the avocado until mostly smooth.
  3. Add the lime juice and Dijon mustard to the mashed avocado and mix well.
  4. Pour the avocado mixture over the shredded chicken.
  5. Add the chopped red onion, celery, salt, and pepper to the bowl.
  6. Mix all ingredients gently until the chicken is evenly coated and creamy.
  7. Stir in the fresh cilantro, if using.
  8. Serve immediately or chill for later use.

Notes

  • For a Keto or Low Carb option, serve this salad in large lettuce cups or over cucumber slices instead of bread.
  • To make this recipe Paleo-friendly, ensure your Dijon mustard does not contain added sugars or prohibited ingredients.
  • If you prefer a thinner consistency, add one teaspoon of water or extra lime juice at a time until you reach your desired texture.
  • This salad keeps well in the refrigerator for up to three days when stored in an airtight container.

Nutrition

Find it online: https://flavorzine.com/avocado-chicken-salad-recipe/