Avocado Chicken Salad (No Mayo)
This avocado chicken salad comes together in 15 minutes with no mayo – just ripe avocado, Greek yogurt, lime, and shredded chicken. Creamy, tangy, and perfect for sandwiches or lettuce cups.
Equipment
- Large Mixing Bowl
- Fork or potato masher
- Cutting board and sharp knife
- Measuring spoons
Ingredients
- 2 ripe avocados
- 3 cups cooked chicken, shredded (about 1 rotisserie chicken)
- 1 tablespoon plain Greek yogurt
- 1 lime, juiced
- 1/4 cup finely diced red onion
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin (optional)
- Salt and black pepper to taste
Instructions
- Cut avocados in half, remove pits, and scoop flesh into a large bowl. Add lime juice, a good pinch of salt, and a few grinds of black pepper. Mash with a fork until mostly smooth but with a few chunks remaining.
- Stir in the Greek yogurt, garlic powder, and cumin. Mix until combined. Taste and adjust salt if needed.
- Add shredded chicken, diced red onion, and cilantro. Fold gently until everything is evenly coated.
- Let rest 5-10 minutes before serving for flavors to meld. Serve cold or at room temperature.
Notes
Storage: Store in an airtight container for up to 2 days. Press plastic wrap directly onto the surface to prevent browning. Make ahead: Prep dry ingredients (chicken, onion, cilantro) and mix avocado fresh each morning. Variations: Dairy-free – omit yogurt and add extra lime. Nutty crunch – add toasted pepitas or almonds. Spicy – add diced jalapeño or cayenne.