Healthy Avocado Chicken Salad (No Mayo, Stays Green for Days)
A creamy, bright chicken salad where ripe avocado replaces mayo. A citrus trick keeps it green for days. Ready in 20 minutes and perfect for meal prep.
Equipment
- Large Mixing Bowl
- Sharp chef's knife
- Cutting Board
- Citrus Juicer
- Rubber spatula
- Measuring spoons
Ingredients
- 3 cups cooked shredded chicken (rotisserie or leftover)
- 2 ripe but firm avocados
- 1 shallot, finely minced
- 3-4 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro (or parsley)
- 1 jalapeño, seeded and finely diced (optional)
- 1 stalk celery, finely diced
- to taste salt and freshly cracked black pepper
Instructions
- Mince the shallot and let it sit in the lime juice: Put the minced shallot in the bottom of your mixing bowl and pour the lime juice over it. Let it sit while you prepare everything else. This softens the shallot's bite and starts the flavor building.
- Shred or chop the chicken: Use two forks to shred rotisserie chicken. If using leftover grilled chicken, chop it into uneven, bite-sized pieces. Add it to the bowl with the shallot and lime juice and toss to coat.
- Add the aromatics and crunch: Stir in the cilantro, jalapeño (if using), and diced celery. Give everything a good stir. Taste it now and add salt and pepper. You want the base to be well-seasoned before the avocado goes in.
- Prepare the avocado: Cut the avocados in half, remove the pits, and score the flesh in a crosshatch pattern while it's still in the skin. Scoop out the cubes with a spoon.
- Fold it together gently: Add the avocado cubes to the bowl. Use a rubber spatula to fold everything together — lifting and turning the mixture over itself so the avocado stays in distinct pieces. A few will naturally break down and create creaminess.
- Final taste and adjust: Taste one more time. Does it need salt? A little more lime? Sometimes add a pinch of cumin if you want a warmer flavor. Trust your palate.
Notes
The lime juice not only adds flavor but also stops oxidation. Press plastic wrap directly onto the surface of the salad before refrigerating to keep the avocado green for up to 3 days. If using leftover chicken breast, add a tablespoon of the lime juice to the chicken first to give it back some moisture. This salad is best served cold and does not freeze well.