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creamy avocado salad

Avocado Chicken Salad Recipe

Avocado Chicken Salad is a fresh, creamy and protein-packed dish made with tender chicken, ripe avocado, crisp vegetables and a light, zesty dressing. Quick to prepare and full of wholesome flavour, it's the perfect choice for a healthy lunch, easy dinner or convenient meal prep that the whole family will enjoy.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 6 People
Calories 395 kcal

Equipment

  • 1 Large Mixing Bowl Used to gently combine all the ingredients without crushing the avocado.
  • 1 Sharp Chef’s Knife Makes chopping vegetables and slicing avocado clean, safe and efficient.
  • 1 Cutting Board - Provides a stable surface for preparing all fresh ingredients.
  • 3 Measuring Spoons Ensure accurate seasoning and balanced dressing ingredients.
  • 3 Measuring Cups Help portion ingredients consistently for reliable results every time.
  • 1 Small Mixing Bowl Perfect for whisking together the dressing before adding it to the salad.
  • 1 Whisk or Fork: Combines the dressing ingredients into a smooth, creamy mixture.
  • 1 Avocado Spoon or Large Spoon - Makes scooping avocado flesh easy while keeping the pieces intact.
  • 1 Serving Bowl or Salad Platter - Presents the finished salad beautifully for family meals or entertaining.

Ingredients
  

  • 700 g Cooked Chicken Breast Diced or Shredded - The star ingredient.
  • 2 Large Ripe Avocados - Choose avocados that yield slightly when gently pressed.
  • ½ Small Red Onion Finely Diced - Adds a pleasant sweetness and subtle sharpness without overpowering the salad.
  • 2 Tablespoons Fresh Parsley Chopped - Brightens the overall flavour while adding freshness and colour.
  • 2 Tablespoons Fresh Chives Finely Chopped - Offers a delicate onion flavour that complements the chicken perfectly.
  • 1 Medium Cucumber Diced - Adds refreshing crunch and extra hydration.
  • 2 Celery Stalks Finely Chopped - Provides satisfying crispness and texture.
  • 2 Tablespoons Fresh Lemon Juice - Enhances flavour while helping prevent the avocado from browning too quickly.
  • 2 Tablespoons Extra Virgin Olive Oil - Creates a silky dressing with heart-healthy fats.
  • 2 Tablespoons Greek Yoghurt - Adds creaminess while keeping the dressing lighter than traditional mayonnaise.
  • 1 Teaspoon Sea Salt - Enhances every ingredient naturally.
  • ½ Teaspoon Freshly Ground Black Pepper - Adds gentle warmth and balance.
  • 1 Garlic Clove Minced - Gives the dressing a subtle savoury depth.
  • ½ Teaspoon Dijon Mustard - Adds gentle tanginess and helps emulsify the dressing.
  • Mixed Lettuce Leaves For Serving - A fresh base that complements the creamy salad beautifully.
  • Cherry Tomatoes Optional Garnish - Introduce sweetness, colour and freshness.
  • Toasted Almond Flakes or Pumpkin Seeds Optional - Add an enjoyable crunchy finish.

Instructions
 

Step 1: Prepare The Chicken

  • Ensure the cooked chicken has cooled completely before making the salad.
  • Dice or shred the chicken into evenly sized, bite-sized pieces for the best texture.
  • Remove any skin, bones or excess fat if using roast or rotisserie chicken.
  • Transfer the chicken to a large mixing bowl, leaving enough space to combine the remaining ingredients without crushing them.
  • If preparing the chicken yourself, lightly season it with salt and black pepper before cooking to enhance the flavour of the finished Avocado Chicken Salad.

Step 2: Prepare The Avocados

  • Slice each avocado in half lengthways and carefully remove the stone.
  • Scoop the flesh out using a spoon.
  • Cut the avocado into medium-sized cubes.
  • Drizzle about one tablespoon of the fresh lemon juice over the avocado immediately to help prevent browning.
  • Set aside while preparing the remaining ingredients.

Step 3: Prepare The Fresh Vegetables

  • Wash and dry the cucumber, celery, parsley, chives and lettuce thoroughly.
  • Finely dice the cucumber into small cubes for even distribution.
  • Slice the celery into thin pieces to add a pleasant crunch.
  • Finely dice the red onion to avoid overpowering the salad.
  • Chop the parsley and chives finely to release their fresh aroma.
  • If using cherry tomatoes as a garnish, halve them now.

Step 4: Make The Creamy Dressing

    In a small mixing bowl, combine:

    • Greek yoghurt
    • Extra virgin olive oil
    • Remaining lemon juice
    • Dijon mustard
    • Minced garlic
    • Sea salt
    • Freshly ground black pepper
    • Whisk everything together until smooth and creamy.
    • Taste the dressing and adjust the seasoning if necessary.
    • For a brighter flavour, add an extra squeeze of lemon juice.

    Step 5: Combine The Salad

    • Add the cucumber, celery, red onion, parsley and chives to the bowl containing the chicken.
    • Pour the prepared dressing evenly over the ingredients.
    • Using a large spoon or spatula, gently fold everything together until evenly coated.
    • Avoid vigorous stirring to keep the vegetables crisp.

    Step 6: Fold In The Avocado

    • Add the diced avocado last.
    • Gently fold it into the salad using slow lifting motions.
    • Be careful not to mash the avocado completely.
    • Leaving some larger chunks creates a more attractive presentation and a creamier texture.

    Step 7: Chill Before Serving

    • Cover the bowl with cling film or an airtight lid.
    • Refrigerate for 20–30 minutes if time allows.
    • Chilling allows the flavours to blend beautifully while keeping the salad refreshing.

    Step 8: Garnish And Serve

    • Arrange fresh lettuce leaves on a serving platter or individual plates.
    • Spoon the salad generously over the lettuce.

    Garnish with:

    • Cherry tomatoes
    • Toasted almond flakes
    • Pumpkin seeds
    • Extra chopped parsley
    • Freshly cracked black pepper
    • Serve immediately for the freshest flavour and texture.

    Notes

    🥑 Ingredient Notes

    • Use ripe but firm avocados for the best creamy texture without the salad becoming mushy.
    • Freshly cooked, grilled or roasted chicken provides the best flavour, but leftover rotisserie chicken works equally well.
    • Fresh lemon juice is recommended over bottled juice for a brighter, fresher taste.

    🍗 Preparation Tips

    • Allow the chicken to cool completely before mixing to keep the avocado and vegetables fresh and crisp.
    • Cut the avocado into medium-sized chunks and fold it in gently at the end to maintain its shape.
    • Taste the dressing before combining with the salad and adjust the seasoning to suit your preference.

    🥗 Serving Notes

    • Serve the salad immediately for the freshest flavour and appearance.
    • It pairs wonderfully with crusty bread, wraps, lettuce cups, baked potatoes or wholegrain crackers.
    • Garnish with extra fresh herbs, cracked black pepper or toasted almond flakes for added texture and flavour.

    📦 Storage Notes

    • Store leftovers in an airtight container in the refrigerator for up to 24 hours.
    • To reduce browning, press cling film directly onto the surface of the salad before sealing the container.
    • For meal prep, prepare all the ingredients in advance but add the avocado just before serving.

    🔄 Recipe Variations

    • Add crispy bacon for a smoky, savoury twist.
    • Mix in sweetcorn, cherry tomatoes or cucumber for extra freshness and colour.
    • Sprinkle with feta cheese, Parmesan or toasted nuts for additional flavour and texture.
    • Add chopped chilli or chilli flakes if you enjoy a little heat.

    ⚠️ Helpful Tips

    • Do not freeze Avocado Chicken Salad, as the avocado and fresh vegetables will lose their texture once thawed.
    • If serving outdoors or at a picnic, keep the salad chilled until ready to eat.
    • This recipe is naturally gluten-free when served without bread or wraps, making it suitable for a variety of dietary preferences.
    Keyword Avocado Chicken Salad