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Avocado Chicken Salad - Creamy, Fresh, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken, shredded or chopped (rotisserie chicken works well)
  • 2 ripe avocados
  • 2 tablespoons fresh lemon juice (or lime juice)
  • 1 small celery stalk, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 1 small garlic clove, grated or minced (optional)
  • 1/4 teaspoon ground cumin (optional for warmth)
  • Salt and black pepper to taste
  • 1–2 tablespoons plain Greek yogurt or olive oil (optional, for extra creaminess)
  • Optional add-ins: diced cucumber, cherry tomatoes, chopped pickles, sweet corn, diced apple, or chopped nuts
  • To serve: bread, tortillas, lettuce leaves, or mixed greens

Method
 

  1. Prep the chicken: If using rotisserie chicken, remove the skin and bones, then chop or shred. Leftover grilled or poached chicken works too.
  2. Mash the avocado: In a large bowl, scoop out the avocado flesh. Add lemon juice, a pinch of salt, and pepper. Mash with a fork until mostly smooth with some small chunks.
  3. Build the base: Stir in the red onion, celery, and herbs. Add the garlic and cumin if using.
  4. Add chicken: Fold in the chicken until everything is well coated. If it looks dry, mix in a spoonful of Greek yogurt or a drizzle of olive oil.
  5. Taste and adjust: Add more lemon juice, salt, and pepper as needed. The flavors should be bright and balanced.
  6. Serve your way: Spoon it onto toast, tuck it into a wrap, scoop into lettuce cups, or pile onto a salad bowl. Add any optional toppings you like.