Print

Quick Creamy Avocado Chicken Salad (No Mayo)

A mound of creamy avocado chicken salad mixed with red onion, topped with fresh cilantro, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this fresh, creamy avocado chicken salad using ripe avocado and Greek yogurt instead of mayonnaise. It is a high protein, low carb lunch idea ready fast.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 large ripe avocado, mashed
  • 1/4 cup plain Greek yogurt (full-fat recommended for creaminess)
  • 2 tablespoons fresh lime juice
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup chopped celery for crunch

Instructions

  1. Place the shredded chicken in a medium mixing bowl.
  2. Add the mashed avocado, Greek yogurt, and lime juice to the bowl.
  3. Use a fork or spatula to mix the ingredients until the chicken is coated and the mixture is creamy.
  4. Stir in the chopped red onion, cilantro, salt, and pepper. If using, add the celery now.
  5. Mix everything together until evenly combined.
  6. Taste the salad and adjust salt or lime juice as needed.
  7. For best flavor, cover the bowl and chill in the refrigerator for at least 15 minutes before serving.

Notes

  • Serve this salad on gluten-free bread, in lettuce wraps, or over a bed of mixed greens for a low carb meal.
  • If you prefer a smoother texture, use a food processor to pulse the avocado, yogurt, and lime juice before mixing with the chicken.
  • This salad keeps well for meal prep for up to three days when stored in an airtight container in the refrigerator.

Nutrition

Find it online: https://fooddexterity.com/avocado-chicken-salad-recipe-no-mayo/