Avocado Chicken Salad (No Mayo or Yogurt!) Recipe
A fresh and creamy Avocado Chicken Salad that skips the mayo and yogurt, using ripe avocado and lime juice for a deliciously healthy and flavorful dish. Perfect for a quick, 15-minute meal served with chips or fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salad Base
- 1 large avocado
- 2-3 tablespoons fresh lime juice (juice from 1 lime)
- 1 clove crushed garlic
Salad Mix
- 2 cups cooked chicken breast (340 grams or 12 ounces), chopped or shredded
- 1/4 cup radish, diced
- 1/4 cup scallions, thinly sliced
- 2 tablespoons diced jalapeno or bell pepper (remove ribs and seeds)
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
Instructions
- Mash the Avocado: In a medium bowl, mash the avocado until it becomes smooth and creamy to create the base for the salad dressing.
- Add Lime Juice and Garlic: Stir in the fresh lime juice and crushed garlic thoroughly, combining them well with the mashed avocado to enhance flavor and add freshness.
- Combine Salad Ingredients: Add the chopped or shredded cooked chicken, diced radish, thinly sliced scallions, diced jalapeno or bell pepper, chopped cilantro, plus salt and pepper. Stir everything together until all ingredients are evenly coated in the avocado mixture.
- Serve: Serve the avocado chicken salad immediately with corn chips, crackers, or fresh vegetables for a tasty, wholesome snack or light meal.
Notes
- This salad is best served fresh as avocado can brown over time.
- For a spicier kick, use jalapeno peppers; for milder flavor, substitute with bell peppers.
- Leftovers can be refrigerated in an airtight container for up to 1 day.
- Use freshly cooked or store-bought rotisserie chicken to save time.
