Description
This healthy avocado chicken salad combines lean protein, heart-healthy fats, and fresh vegetables for a satisfying meal that’s ready in just 15 minutes. Using creamy avocado instead of mayonnaise makes this dish nutritious and flavorful while keeping it light and refreshing.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great!)
- 2 ripe avocados, pitted and diced
- 1 cup fresh corn kernels (can use frozen and thawed)
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped (or substitute with parsley if preferred)
- Optional: 4 strips cooked bacon, crumbled (use turkey bacon for a leaner option)
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 teaspoon Dijon mustard
Instructions
- Prepare the Chicken: If you’re not using rotisserie chicken, cook 2 chicken breasts seasoned with salt and pepper until done (about 20 minutes in a 375°F oven). Let cool, then shred or dice into bite-sized pieces.
- Prepare the Vegetables: Dice the avocados into bite-sized cubes. Finely chop the red onion and cilantro. If using fresh corn, either boil for 3-4 minutes or char slightly in a dry pan for extra flavor.
- Make the Dressing: In a small bowl, whisk together lime juice, olive oil, minced garlic, salt, pepper, and Dijon mustard (if using) until well combined.
- Combine All Ingredients: In a large mixing bowl, gently combine the chicken, avocado, corn, red onion, and cilantro. Add the dressing and toss gently to coat all ingredients. Be careful not to overmix, which can make the avocado too mushy.
- Adjust Seasonings: Taste and adjust salt, pepper, or lime juice as needed. The flavors should be bright and fresh.
Notes
Pro Tips:
- Choose perfectly ripe avocados – they should yield slightly to pressure but not be too soft.
- Coat avocado pieces in lime juice first before mixing to prevent browning.
- For meal prep, keep all components separate and assemble just before eating.
- Add texture contrast with nuts like sliced almonds, chopped walnuts, or pepitas.
- Try different herbs like dill, basil, or mint for flavor variations.
- Add diced apple or mango for a sweet-savory combination that’s incredibly refreshing.
Storage Tips: Place in an airtight container and press plastic wrap directly onto the surface of the salad to minimize air exposure. Store in the refrigerator for up to 2 days.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 295
- Sugar: 2
- Sodium: 380
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 6
- Protein: 25
- Cholesterol: 65
Keywords: healthy avocado chicken salad, no mayo chicken salad, quick chicken salad, avocado recipes, protein meal prep, low carb lunch, healthy lunch recipes