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Healthy avocado chicken salad with grilled chicken, cherry tomatoes, and diced avocado in a white bowl

Healthy Avocado Chicken Salad

Emily Wilson
This Healthy Avocado Chicken Salad is a creamy, high-protein lunch made without mayonnaise. Fresh avocado, juicy chicken, and crisp vegetables come together for a balanced, flavorful meal that is perfect for meal prep, lettuce wraps, sandwiches, or grain bowls.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Course Lunch, Main Course, Salad
Cuisine American, Mediterranean
Servings 4 servings
Calories 350 kcal

Equipment

  • Large mixing bowl
  • Cutting Board
  • Sharp knife
  • Fork or potato masher
  • Measuring cups and spoons

Ingredients
  

Creamy Base

  • 2 large ripe avocados peeled and pitted
  • 2 tablespoons fresh lime juice
  • 0.25 teaspoon garlic powder
  • salt to taste
  • black pepper to taste

Protein

  • 2 cups cooked chicken breast diced

Fresh Vegetables

  • 1 cup cherry or grape tomatoes halved
  • 0.25 cup red onion finely diced
  • 0.25 cup celery finely diced
  • 0.25 cup red bell pepper diced
  • 2 tablespoons fresh cilantro chopped

Optional Add-Ins

  • 0.25 cup plain Greek yogurt for extra creaminess
  • 1 tablespoon olive oil for richer texture

Instructions
 

  • If starting with raw chicken, season lightly with salt and pepper and cook until the internal temperature reaches 165°F or 74°C. Let it cool completely, then dice into small bite-sized cubes.
  • In a large mixing bowl, scoop out the avocados and immediately add the lime juice. Mash with a fork until mostly smooth with a few small chunks remaining.
  • Add garlic powder, salt, and black pepper to the mashed avocado. Stir gently to combine.
  • Fold in the diced chicken, halved tomatoes, red onion, celery, bell pepper, and cilantro. Mix gently until evenly coated. Avoid overmixing to maintain texture.
  • If desired, stir in Greek yogurt or olive oil for additional creaminess. Taste and adjust seasoning with more lime juice, salt, or pepper.
  • For best flavor, refrigerate for 30 minutes before serving. Serve in lettuce wraps, sandwiches, wraps, or over mixed greens.

Notes

For meal prep, store chopped chicken and vegetables separately and mash avocado fresh before serving to prevent browning. Press plastic wrap directly onto the surface of the salad before sealing to reduce air exposure. This salad is best enjoyed within 2 days and is not recommended for freezing.
Nutrition Facts:
•Calories: 350 kcal 
•Total Fat: 20 g 
•Saturated Fat: 4 g 
•Cholesterol: 70 mg 
•Sodium: 320 mg 
•Total Carbohydrates: 14 g 
•Dietary Fiber: 7 g 
•Sugars: 3 g 
•Protein: 28 g 
•Potassium: 850 mg 
•Vitamin A: 900 IU 
•Vitamin C: 25 mg 
•Calcium: 40 mg 
•Iron: 2 mg