Creamy Avocado Chicken Salad (No Mayo Dressing)

Recipe Overview & Cooking Metrics

Equipment Needed

• Large mixing bowl
• Fork or potato masher for avocado
• Citrus squeezer
• Digital probe meat thermometer

Ingredients

• 4 cups diced cooked chicken breast (approx 1.5 pounds)
• 2 large ripe Hass avocados, pitted and peeled
• 3 tablespoons freshly squeezed lime juice (prevents avocado browning)
• 1/2 medium red onion, finely diced
• 1 cup cherry tomatoes, quartered
• 1/3 cup fresh cilantro leaves, finely chopped
• 1 jalapeño pepper, seeded and minced (optional)
• 1 clove garlic, finely grated
• 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper

Step-by-Step Preparation Instructions

1. Place 1 of the ripe avocados in a large bowl. Add fresh lime juice, grated garlic, kosher salt, and black pepper. Mash with a fork until creamy with small chunks remaining.
2. Cut the second avocado into 1/2-inch cubes and set aside.
3. Add diced cooked chicken breast, diced red onion, quartered cherry tomatoes, minced jalapeño, and chopped cilantro into the mashed avocado bowl.
4. Add the cubed avocado pieces.
5. Fold gently with a spatula to coat chicken thoroughly in the creamy lime-avocado dressing while keeping the avocado cubes intact.
6. Taste and add extra lime juice or salt as needed.
7. Serve immediately inside hollowed avocado skins, wrapped in warm corn tortillas, or with tortilla chips.

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Frequently Asked Questions