A bowl of fresh avocado chicken salad topped with herbs and spices

Avocado Chicken Salad

ByOlivia Carter
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Why Make This Recipe

Avocado Chicken Salad is a delicious and healthy dish that brings together creamy avocados and protein-packed chicken. It’s perfect for lunch or a light dinner. This salad is not only tasty but also quick to prepare, making it a wonderful choice for busy days. Whether you’re looking for a fresh wrap or a filling topping for toast, this recipe fits the bill perfectly.

How to Make Avocado Chicken Salad

Ingredients

  • 2 ripe avocados
  • 2 cups shredded cooked chicken
  • 1 cup diced bell peppers
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • Juice of 2 limes
  • Salt and pepper to taste

Directions

  1. In a mixing bowl, mash the avocados until creamy.
  2. Add the shredded chicken, diced bell peppers, red onion, and cilantro.
  3. Squeeze lime juice over the mixture and season with salt and pepper.
  4. Toss everything together gently until well combined.
  5. Serve in wraps, on toast, or as a salad.

How to Serve Avocado Chicken Salad

Avocado Chicken Salad is versatile and can be served in many ways. You can put it in a wrap for a quick meal, spread it on toast for a tasty snack, or use it as a side salad with your favorite dishes. It’s great for picnics and gatherings too!

How to Store Avocado Chicken Salad

To keep your Avocado Chicken Salad fresh, store it in an airtight container in the fridge. It’s best consumed within a day or two, as the avocados may brown over time. If you notice browning, a squeeze of lime juice can help brighten it up again.

Tips to Make Avocado Chicken Salad

  • Choose ripe avocados for the best creaminess.
  • You can add other vegetables like cucumber or corn for more crunch.
  • For a little kick, consider adding diced jalapeños or a dash of hot sauce.

Variation

You can easily change this recipe to suit your tastes. For a different flavor, try adding Greek yogurt instead of some avocado for a creamier texture. You can also substitute the chicken with canned tuna or chickpeas for a different protein source.

FAQs

Can I make this salad ahead of time?
Yes, you can prepare the ingredients ahead of time but it’s best to mix them just before serving to keep the avocados from browning.

Can I use other types of chicken?
Absolutely! You can use grilled chicken, rotisserie chicken, or even boiled chicken—whatever you have on hand.

Is this salad gluten-free?
Yes, Avocado Chicken Salad is naturally gluten-free, making it a great option for anyone avoiding gluten.

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Avocado Chicken Salad

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A delicious and healthy dish that combines creamy avocados with protein-packed chicken, perfect for lunch or a light dinner.

Ingredients

  • 2 ripe avocados
  • 2 cups shredded cooked chicken
  • 1 cup diced bell peppers
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • Juice of 2 limes
  • Salt and pepper to taste

Instructions

  1. In a mixing bowl, mash the avocados until creamy.
  2. Add the shredded chicken, diced bell peppers, red onion, and cilantro.
  3. Squeeze lime juice over the mixture and season with salt and pepper.
  4. Toss everything together gently until well combined.
  5. Serve in wraps, on toast, or as a salad.

Notes

Store in an airtight container in the fridge. Best consumed within a day or two to prevent browning.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mexican

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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