Avocado Chicken Salad
This is the chicken salad that needs no mayo — creamy mashed avocado takes its place, whipped with lime, cumin, and fresh cilantro, then folded with tender shredded chicken and crunchy red onion. Every bite is fresh, zesty, and rich with healthy fats, the kind of lunch that actually keeps you full.
High in protein, low in carbs, and ready in 15 minutes — the mayo-free chicken salad you'll make on repeat.
Why You'll Love This
Creamy avocado instead of mayo — fresh and rich
~28g protein per serving, only ~5g net carbs
15 minutes, no cooking if you use rotisserie chicken
Zesty lime, warm cumin, fresh cilantro in every bite
Amazing Protein Recipes
Avocado Chicken Salad
- Prep15 min
- Cook0 minutes (with rotisserie chicken)
- Servings4 servings
- Calories166 kcal
- mixing bowl
- fork
- knife
- cutting board
- spoon
- serving plate
Ingredients
Instructions
- Scoop the avocado flesh into a large bowl. Add the lime juice and mash with a fork until mostly smooth with a few chunks.
- Stir in the cumin, garlic powder, salt, and pepper.
- Add the shredded chicken, red onion, and cilantro. Fold gently until everything is coated.
- Taste and adjust lime, salt, or cumin to your liking.
- Serve immediately on low-carb toast, in lettuce cups, or over greens.
Notes & Tips
- Lime first: Squeeze the lime over the avocado before mashing — it stops browning and adds brightness.
- Chunky is good: Don't mash the avocado to baby food — a few chunks give the salad great texture.
- Rotisserie shortcut: A store-bought rotisserie chicken makes this a 15-minute recipe with zero cooking.
- Serve right away: Avocado salads are best fresh — the lime buys you a few hours, not days.
- Nutrition: Per serving (estimate): 340 calories, 22g fat.
- Fridge: Store airtight up to 1 day — press plastic wrap directly onto the surface to slow browning.
- Freezer: Not recommended — avocado doesn't freeze well in salads.
Variations & serving ideas
- Add heat: Stir in a diced jalapeño or a pinch of cayenne.
- Crunchy: Add diced celery or cucumber for extra crunch.
- Egg version: Swap half the chicken for chopped hard-boiled eggs.
- Tuna version: Canned tuna works 1:1 for an avocado tuna salad.
Storage
- Prep the chicken and onion ahead, but mash the avocado fresh when serving.
- The Secret to Avocado Salad That Stays Green
- The secret is the lime juice timing. Acid is the only thing standing between your avocado and brown mush — and it has to touch the flesh before the air does. Lime juice in the bowl first, avocado in second, mash immediately, and the salad stays bright green for hours. Skip the lime and it browns before you even sit down.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 166 kcal |
| Total fat | 8 g |
| Saturated fat | 1 g |
| Cholesterol | 64 mg |
| Sodium | 52 mg |
| Total carbohydrate | 5 g |
| Fibre | 2.8 g |
| Sugars | 1 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Avocado Chicken Salad?
15 minutes of prep.
What ingredients do I need for Avocado Chicken Salad?
The key ingredients include chicken, red onion, lime, low-carb bread, cilantro and cumin. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 1 day — press plastic wrap directly onto the surface to slow browning.
How many servings does this recipe make?
It makes 4 servings.
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