Ingredients & Substitutions
Here I explain the best ingredients for my chicken avocado salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
Avocados – You definitely want ripe avocado for that perfect creamy texture. They should feel slightly soft under a gentle press. Lime Juice – Livens up all the flavors and prevents the avocado from browning too fast. Fresh squeezed tastes the best, but bottled lime juice (or lemon juice) will work. Cooked Chicken – What I really love about this avocado chicken salad is how flexible it is for using up leftover chicken breast! You can use rotisserie chicken, Instant Pot shredded chicken (my go-to), or cubed grilled chicken, baked chicken, or even pan seared chicken. Red Onion – I like the bite and color. White onions would be the next best option. Fresh Cilantro – If you’re not a fan, you can substitute parsley or sliced green onions. Jalapeño Pepper – I use just half. You can throw in the whole one for more heat, or remove the seeds to make it milder. For my kids, I leave it out altogether. Sea Salt & Black Pepper
How To Make Avocado Chicken Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Recipe Variations
More veggies – Add diced celery for more crunch, fresh tomatoes for juicy sweetness, or a hint of minced garlic because… garlic. Protein options – Sometimes I toss in a couple hard boiled eggs to make the avocado chicken salad even more filling, or use them instead of chicken (see my avocado egg salad). You can also use shrimp, like my shrimp avocado salad. Mediterranean – Use lemon juice instead of lime juice. Swap the jalapenos and cilantro with chopped red peppers (or even roasted red peppers), sliced olives, fresh dill, and crumbled feta cheese. Caprese – Again, lemon juice works best for this one. Replace the jalapenos and cilantro with halved cherry tomatoes, fresh mozzarella pearls, and fresh basil.
Meal Prep Options
Avocado chicken salad is tricky to store, because the avocado turns brown. You’ve got a couple options here:
Prep the components only: This is my preferred method. Pre-cook your chicken, and dice your onions and jalapenos in advance. It only takes me a few minutes to stir together the day-of! Add more lime juice: You’ll still need to keep the air out (see below), but an extra 1-2 tablespoons of lime juice will slow down the browning. Keep the air out: Plastic wrap flush against the surface can help. My guacamole keeper works even better! Freeze: Unlike the regular kind, you can freeze chicken salad with avocado! You’ll still need to protect it from air exposure, so follow the methods I use for freezing avocado.
Serving Ideas
I mentioned that I can totally eat this avocado chicken salad straight with a spoon, but it’s even better like this:
Lettuce wraps – They’re quick, easy and so refreshing in the summer. I like to use bibb lettuce, as pictured above, because the leaves are large and flexible. Serve as a dip – I love scooping up this chicken avocado salad with flax seed crackers or baked tortilla chips for crunch! You can even use halved mini bell peppers, or sliced radishes and cucumbers. Sandwiches – Slather this salad between slices of your favorite bread, or tuck it inside your favorite tortillas. Stuffed avocado – For a fun presentation, serve the chicken salad in an avocado shell. It’s similar to my BLT stuffed avocado, and looks pretty fancy!
More Chicken Salad Recipes
So many good ways to turn chicken into a salad! Try my others next: Please enter your first name for your account. Your saved recipe will also be sent to your email. The only problem with them is that they go something like: not ripe, not ripe, not ripe… okay, now you have 5 minutes to use it… missed your chance, it’s brown! So, today I’m just over here feeling happy that my avocado is just right and I was able to enjoy it for lunch. Hope you’re just as lucky!
