Avocado Chicken Salad
Published on May 04, 2026
Quick Summary
This creamy Avocado Chicken Salad is fresh, flavorful, and packed with protein! Made with shredded chicken, ripe avocado, crunchy cucumber, green onions, and a simple avocado Greek yogurt dressing, this healthy chicken salad recipe comes together in minutes. It’s perfect for lunch, meal prep, sandwiches, wraps, lettuce cups, or an easy light dinner.
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If you are looking for an easy, protein-packed lunch that will keep you full and satisfied, this Avocado Chicken Salad is it! It’s creamy, fresh, bright, and loaded with texture, but without the heavy mayo-based dressing you find in traditional chicken salad recipes.
The avocado makes the dressing incredibly creamy while the Greek yogurt adds a little tang and extra protein. Fresh lemon juice keeps everything tasting light and vibrant, and the cucumber adds the BEST crunch. It’s one of those simple recipes that feels fresh and nourishing, but still super satisfying.
This recipe is perfect for when you have leftover rotisserie chicken in the fridge because it comes together in just minutes. It’s great for busy weekdays, easy lunches, casual dinners, picnics, road trips, or meal prep. We love serving it on toasted sourdough, flaky croissants, tucked into lettuce cups, or simply scooping it up with crackers and veggies.
If you love my classic chicken salad or any of my other chicken salad recipes, you have to try this one too! The creamy avocado dressing makes it extra fresh and flavorful, and it’s one of those easy recipes you’ll find yourself making on repeat.
Ingredients (with Helpful Notes)
- Avocado: Use a ripe avocado that mashes easily and creates a creamy dressing.
- Greek yogurt: Plain Greek yogurt keeps the dressing creamy while adding protein and a little tangy flavor.
- Red wine vinegar: Adds brightness and balances the richness of the avocado.
- Fresh lemon juice: Fresh is best! It brightens the salad and helps keep the avocado fresh.
- Garlic powder: Adds subtle savory flavor without overpowering the salad.
- Chicken: Shredded rotisserie chicken is perfect for convenience, but any cooked chicken will work. Use chilled chicken, not warm chicken.
- Cucumber: Adds a crisp, refreshing crunch. English cucumbers are great because they have fewer seeds.
- Green onions: Give the salad a mild onion flavor without being too strong.
- Parsley: Fresh parsley adds color and freshness.
Tips for Making Avocado Chicken Salad
- Mash the avocado until mostly smooth for the creamiest dressing, but leave a few small chunks for texture.
- Taste before serving and adjust with extra lemon juice, salt, or pepper if needed.
- If you want extra crunch, add diced celery or chopped nuts.
- For a spicy kick, stir in diced jalapeño or a pinch of crushed red pepper flakes.
- Serve immediately for the freshest flavor, or chill for 30 minutes before serving if you prefer it cold.
- This recipe can easily be doubled if you are feeding a crowd or meal prepping lunches for the week.
How to Store
This salad is best enjoyed the day it is made because avocado naturally browns over time. If storing leftovers, place the salad in an airtight container and press plastic wrap directly onto the surface of the salad to minimize air exposure.
Store in the refrigerator for up to 2 days. Stir well before serving. A squeeze of fresh lemon juice can help freshen it up.
Avocado Chicken Salad
Ingredients
- 1 large ripe avocado, about ½ cup mashed
- 2 tablespoons plain Greek yogurt
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 2 cups shredded chicken
- 1/2 cup diced cucumber
- 2 green onions, sliced
- 1 1/2 tablespoons finely chopped parsley
- Kosher salt and black pepper, to taste
Instructions
- Make the dressing: In a medium bowl, mash the avocado until mostly smooth. You should have about ½ cup mashed. Stir in the Greek yogurt, red wine vinegar, lemon juice, and garlic powder until creamy and well combined.
- Add the chicken and mix-ins: Add the shredded chicken, diced cucumber, green onions, and parsley to the bowl. Season with salt and pepper, to taste.
- Toss to combine: Gently stir until everything is evenly coated in the avocado dressing.
- Season and adjust: Taste and add an extra squeeze of lemon juice if you want it brighter.
- Serve: Serve immediately or chill until ready to serve. You can serve on toasted bread, croissants, or sandwich rolls. For a lighter option, spoon it into lettuce cups or enjoy it with crackers, pita chips, or fresh veggies for dipping. It’s also great tucked into a wrap with extra greens or served over a simple green salad.
Notes
- Rotisserie chicken works great in this recipe for an easy shortcut.
- Use a ripe avocado for the creamiest dressing.
- Add extra lemon juice to brighten the flavors and help keep the avocado fresh.
- This salad is best enjoyed the day it is made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Delicious served on toasted bread, croissants, wraps, lettuce cups, or with crackers and veggies.
- The recipe can easily be doubled for meal prep or serving a crowd.
Nutrition
Have you tried this recipe?
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Variations
There are so many easy ways to customize this chicken avocado salad recipe!
- Add chopped celery for extra crunch
- Stir in bacon for smoky flavor
- Add diced apples for sweetness
- Mix in chopped dill or cilantro instead of parsley
- Add shredded cheese like cheddar or pepper jack
- Use lime juice instead of lemon juice for a different flavor twist
- Add chopped hard boiled eggs for extra protein
- Mix in diced jalapeño for heat
How to Serve
This avocado chicken salad is incredibly versatile! Here are some of our favorite ways to serve it:
- On toasted bread or sourdough
- In buttery croissants
- Wrapped in tortillas or pita bread
- In lettuce cups for a low-carb option
- With crackers, pita chips, or fresh vegetables
- Over greens for a simple salad bowl
