Avocado Chicken Salad is creamy, fresh, and packed with tender chicken, crisp celery, juicy grapes, and crunchy almonds. Made with Greek yogurt and avocado instead of mayo, it’s a lighter, brighter twist on the classic!
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Avocado chicken salad gives a new spin to a classic recipe.
Chicken salad is one of those recipes that’s easy to overlook. And with all that mayo, it’s definitely not the kind of fresh, healthy lunch I like to eat on the regular.
This avocado chicken salad has everything I love about traditional chicken salad, but in a form that feels a little more modern (and a LOT lighter).
Instead of mayo, you get creamy avocado and tangy Greek yogurt. And rather than one-note texture and favor, you get crunch from celery, sweetness from grapes, and a little extra something from toasted almonds.
Use leftovers or rotisserie chicken and this recipe comes together with just 15 minutes of prep work. Like my Curry Chicken Salad and Buffalo Chicken Salad, it’s perfect for a weekday lunch!
Ingredients and Substitutions
You’ll find the full ingredient list in the recipe card below, but here are a few helpful notes before you begin.
- Cooked Chicken. Shredded or diced. Rotisserie chicken works great here, or make a batch of my Crockpot Shredded Chicken.
- Greek Yogurt. Adds creaminess and a little tang without the heaviness of mayo.
- Lemon Juice. Brightens everything and keeps the avocado from browning.
- Dijon Mustard. Adds subtle depth and a little zip.
- Avocado. Rich, creamy, and buttery, this makes the chicken salad dressing feel decadent.
- Red Grapes. A pop of sweetness that balances the savory flavors. Dried cranberries or chopped dried apricots can be swapped in if you’d like.
- Celery. For that fantastic crisp bite and fresh flavor.
- Fresh Herbs. Dill or tarragon add a fresh, herby finish.
- Almonds. Toasted for extra crunch and nuttiness. Cashews are a good option too!
Step-By-Step Instructions
Start the Base (photo 1). In a medium bowl, combine the chicken, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
Add the Avocado (photo 2). Using a spoon, scoop the avocado directly into the bowl in rough chunks.
Mix (photo 3). Stir to combine, using the back of a fork to lightly mash the avocado while keeping the mixture a little chunky.
Add the Mix-Ins (photo 4). Fold in the grapes, celery, herbs (if using), and toasted almonds.
Taste and Serve (photo 5). Add additional salt and pepper as needed. Serve on toasted bread, in lettuce wraps, or over a bed of greens. ENJOY!
How to Serve Avocado Chicken Salad
- Sandwiches. Pile it onto toasted No Knead Bread, croissants, or English muffins.
- Lettuce. Serve the salad on a bed of lettuce or wrap it up in Bibb lettuce leaves for a low-carb option.
- Crackers. Avocado chicken salad is awesome scooped onto buttery crackers.
- Wraps and Pitas. Wrap the salad in tortillas with lettuce or sprouts, or stuff it into pita bread.
Avocado Chicken Salad
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 2 cups cooked shredded or diced chicken
- ⅔ cup nonfat plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 large ripe avocados halved and pitted
- ⅔ cup red seedless grapes halved
- 1 ½ cups diced celery
- 2 tablespoons finely chopped fresh dill or tarragon optional
- ⅓ cup toasted sliced or slivered almonds
For Serving
- Toasted bread, lettuce cups, or mixed greens
Instructions
- In the bottom of a medium bowl, place the chicken, Greek yogurt, lemon juice, garlic powder, salt, and pepper.
- Using the tip of a small spoon, break the avocado flesh into rough pieces directly into the bowl.
- Stir the avocado mixture gently to combine, breaking up the avocado with the back of a fork but still leaving the mixture fairly chunky. Stir in the grapes, celery, dill, and almonds.
- Taste and add additional salt and pepper as desired. Serve on a toasted English muffin, inside a wrap, or over a bed of greens.
Notes
- TO STORE: Refrigerate in an airtight container for up to 2 days. Press plastic wrap directly onto the surface to help prevent browning.
-
Nutrition is calculated without serving suggestions.
