Creamy Avocado Chicken Salad Recipe Ready in 10 Minutes

Name: Creamy Avocado Chicken Salad Recipe Ready in 10 Minutes
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 ripe avocado, diced; 1/4 cup red onion, finely chopped; 1/4 cup cherry tomatoes, halved; 1 tbsp lime juice; 1 tbsp olive oil; Salt and pepper to taste; 1/4 cup fresh cilantro, chopped

By:

Christina R. Jones

May 29, 2025

This post may contain affiliate links learn more

Jump to Recipe·Print Recipe

You know those days when you want something fresh, satisfying, and ready in minutes? That’s exactly why I’m obsessed with this avocado chicken salad. Picture this: creamy chunks of ripe avocado hugging tender shreds of chicken, all brightened up with a squeeze of lime and fresh cilantro. It’s my go-to lunch when I need something packed with protein but don’t want to fuss in the kitchen. The best part? You probably have most of these ingredients sitting in your fridge right now. Trust me, once you try this simple combo, you’ll be making it on repeat all season long.

Why You’ll Love This Avocado Chicken Salad

This isn’t just another chicken salad—it’s the one you’ll crave all week. Here’s why:

Ready in 10 minutes flat – perfect for those “I need lunch NOW” moments
Creamy without mayo – the avocado gives it that luscious texture naturally
Packed with protein to keep you full for hours
Bright, fresh flavors from lime and cilantro that wake up your taste buds
Endlessly adaptable – toss in whatever veggies you’ve got on hand

Seriously, it’s like summer in a bowl—fresh, satisfying, and so darn easy.

Ingredients for Avocado Chicken Salad

Here’s what you’ll need to make this dreamy salad – and trust me, every ingredient matters:

2 cups cooked chicken, shredded – I use leftover rotisserie chicken (the lazy cook’s secret weapon!) but any cooked chicken works
1 ripe avocado, diced – look for one that yields slightly when pressed, not mushy
1/4 cup red onion, finely chopped – this small amount adds the perfect bite without overpowering
1/4 cup cherry tomatoes, halved – I like the pop of color and juiciness they add
1 tbsp lime juice – fresh squeezed makes all the difference here
1 tbsp olive oil – just enough to coat everything lightly
Salt and pepper to taste – don’t skip this! Avocado needs seasoning
1/4 cup fresh cilantro, chopped – if you’re a cilantro hater, parsley works too

See? Nothing fancy – just fresh, simple ingredients that come together magically.

How to Make Avocado Chicken Salad

Okay, here’s the fun part – bringing this salad together! The key is keeping everything fresh and letting the flavors shine. Grab your biggest mixing bowl (I use my favorite wide ceramic one so I’ve got plenty of room to work) and let’s do this!

Step 1: Combine the Base Ingredients

First, toss your shredded chicken into the bowl. If you’re using rotisserie chicken like I usually do, make sure to pick out any weird cartilage bits – nobody wants a surprise crunch! Next, gently add your diced avocado. I like to cut mine into slightly larger chunks so they don’t turn to mush when mixing. Now toss in those pretty little tomato halves and the finely chopped red onion. A quick stir with a rubber spatula to get everyone acquainted, and you’re set for the next step.

Step 2: Add Dressings and Seasonings

Here’s where the magic happens! Drizzle your lime juice evenly over everything – watch how it instantly brightens up the colors. Then comes the olive oil, just enough to coat everything lightly. Now, the most important part: season with salt and pepper. I always start with about 1/2 teaspoon salt and a few grinds of pepper, then taste and adjust. The avocado really soaks up seasoning, so don’t be shy! Give everything one more gentle toss – you want the avocado to stay in nice pieces, not turn into guacamole.

Step 3: Fold in Cilantro and Serve

Last step! Take your chopped fresh cilantro and sprinkle it over the top. Using a folding motion (like you’re turning batter), mix it in just until evenly distributed. That’s it! Serve immediately for the absolute best texture – the avocado will be perfectly creamy and the tomatoes still have a little snap to them. If you must wait (I know, life happens), cover tightly with plastic wrap pressed directly on the surface and refrigerate for no more than an hour. Any longer and the avocado starts to get sad and brown.

Tips for the Best Avocado Chicken Salad

After making this salad more times than I can count, I’ve picked up some tricks that make it foolproof every time:

Rotisserie chicken is your friend – saves so much time and adds great flavor
Extra lime juice helps prevent avocado browning – I sometimes add an extra squeeze
Chill your bowl first if you have time – extra fresh extra fresh
A pinch of chili flakes the the perfect subtle kick when you want some heat
Cut avocado last – I prep everything else first to minimize browning time

Oh, and don’t skip the plastic-wrap-touching-the-salad trick if you must refrigerate – it really works!

Avocado Chicken Salad Variations

One of my favorite things about this salad is how easily you can switch it up! Here are some delicious twists I’ve tried:

Creamy version: Stir in 2 tablespoons Greek yogurt if you want extra richness
Southwest style: Add 1/4 cup black beans and corn – so good in wraps!
Cilantro haters: Swap in fresh parsley or even basil for a different herb note
Crunch factor: Toss in diced cucumber or bell peppers for texture
Protein boost: Mix in crumbled bacon or chopped hard-boiled eggs

The possibilities are endless – make it your own!

Serving Suggestions for Avocado Chicken Salad

Oh, the ways you can enjoy this salad! My favorite is scooping it into crisp butter lettuce leaves for the perfect low-carb lunch wrap. Feeling fancy? Serve it on a bed of mixed greens with some crusty whole grain crackers on the side. For a light summer meal, pair it with chilled cucumber slices or a simple tomato salad. Honestly, I’ve even eaten it straight from the bowl with a fork – no judgment here!

Storing and Reheating Avocado Chicken Salad

Let’s be real – this salad is happiest eaten fresh, right after you make it. But if you absolutely must store it (we’ve all been there), here’s how: press plastic wrap directly onto the surface and refrigerate for no more than an hour. A damp paper towel on top helps slow the avocado browning, but nothing beats that first creamy bite straight from the mixing bowl!

Avocado Chicken Salad Nutrition

While I’m no nutritionist, I can tell you this salad packs a healthy punch – think lean protein from the chicken and all those good fats from the avocado. Keep in mind that exact numbers will vary depending on your ingredients and portion sizes, but one thing’s for sure: it’s way better for you than that sad desk lunch you were considering!

FAQs About Avocado Chicken Salad

I get asked about this salad all the time – here are the answers to the most common questions that pop up:

Can I make avocado chicken salad ahead?

Honestly? I don’t recommend it. Avocado starts turning brown almost immediately, and while the lime juice helps, it’s just not the same. This salad shines when eaten fresh – those creamy avocado chunks and juicy tomatoes lose their magic after sitting too long. If you must prep ahead, mix everything except the avocado and add it right before serving.

Is this keto-friendly?

Absolutely! With just 12g net carbs per serving (thanks to all that fiber), it fits perfectly into a low-carb lifestyle. The healthy fats from avocado and olive oil make it extra satisfying too. Just watch your portion if you’re pairing it with crackers or bread.

What can I use instead of cilantro?

I know cilantro can be divisive! Fresh parsley makes a great substitute – it keeps that herby freshness without the soapy taste some people detect. Basil adds a fun twist too, especially if you’re serving it with tomatoes. Or skip herbs altogether and add a pinch of dried oregano instead.

Can I Use Frozen Avocado?

I’ve tried it in a pinch, but fresh is definitely best here. Frozen avocado tends to get watery and mushy when thawed – not the texture you want in this salad. If you’re really stuck, mash it slightly and mix it in like a dressing, but fresh chunks are the way to go for that perfect creamy bite.

How Long Does It Last in the Fridge?

At most, an hour – and that’s pushing it! The avocado starts oxidizing quickly, and the tomatoes lose their snap. If you’ve got leftovers (rare in my house!), press plastic wrap directly on the surface and eat it ASAP. This is one recipe that doesn’t improve with time.

Can I Add Other Vegetables?

Please do! Diced cucumber adds fantastic crunch, and bell peppers bring sweetness. I sometimes throw in shredded carrots or even some thinly sliced radishes for extra texture. Just keep additions to about 1/4-1/2 cup total so you don’t overwhelm the creamy chicken and avocado base.

Ready to Make the Best Avocado Chicken Salad?

Now that you’ve got all my secrets, it’s your turn to give this recipe a try! I can’t wait to hear how it turns out for you – did you add an extra squeeze of lime? Maybe some spicy jalapeños? Whatever twist you put on it, I want to know! Share your version in the comments below, and let’s keep making this simple salad even more delicious together. Go grab that avocado and chicken – your taste buds will thank you!