Avocado Chicken Salad Recipe: This Avocado Chicken Salad combines delicate chicken pieces with creamy chunks of avocado in a light, zesty vinaigrette.
This dish will delight fans of avocados, but even if you’re not a fan, I still recommend trying this recipe. It’s a creamy green fruit. Although they haven’t always been avocado fans, my family went nuts for this dish for chicken salad.
Avocado Chicken Salad Recipe
Ingredients
- 3 cups cooked chicken, chopped into ½” pieces
- 2 large avocados, cut into ½” pieces
- ⅔ cup mayonnaise
- 1-3 tablespoons Cholula hot sauce adjust to taste
- ¼ teaspoon kosher salt; adjust to taste
- ¼ teaspoon freshly ground black pepper; adjust to taste
- 2-3 teaspoons fresh lime juice, about 1 small lime; adjust to taste
- 1 tablespoon fresh cilantro or Italian parsley
Instructions
- Put the avocado and chicken into a medium-sized mixing bowl. Mix the mayonnaise, spicy sauce, lime juice, salt, and pepper in a big glass measuring cup or small bowl.
- Toss to thoroughly coat the chicken and avocado with the dressing. Serve with crackers, lettuce, bread, or sandwiches.
- Before serving, garnish with freshly chopped parsley or cilantro.
If not eaten right away, store in a sealed container and chill. This salad will store well in the fridge for several days.
ALSO SEE
Nutrition
- Calories: 325kcal · Protein: 17g · Fat: 28g · Saturated Fat: 5g · Cholesterol: 63mg · Sodium: 209mg · Potassium: 147mg · Vitamin A: 75IU · Calcium: 10mg · Iron: 0.9mg
Notes:
- Most of the time, I make this dish with a rotisserie chicken. Any leftover chicken, though, will be delicious.
- Even with 3 tablespoons of Cholula hot sauce added to the dish, it is hardly spicy at all. It merely gives the salad a pleasant depth of taste. Start with a small bit and taste as you go until you find the correct amount, if you’re afraid of that.
FAQs AND QUESTIONS
Chicken Avocado Salad Recipe
- In a medium-sized mixing dish, combine bite-sized chunks of avocado and chicken to make this recipe. Mix together mayonnaise, fresh lime juice, salt, pepper, and Cholula (or your preferred hot sauce).
- Toss to thoroughly coat the chicken and avocado with the dressing. Savor the salad with toast, sandwiches, lettuce wraps, or crackers.
- I like to top this with a little cilantro that has been chopped. The herb gives the dish a lovely, fresh flavor that complements the creaminess and spices. If you don’t like cilantro, parsley makes a great garnish alternative.
- If you don’t plan to consume the leftover chicken salad right away, store it in an airtight container and keep it chilled. This will store well in the fridge for several days.
- Although not necessary, the hot sauce offers a rich richness with a little of heat. I heartily urge you to give it a try. The combination of lime juice and hot sauce creates an amazing taste.
Avocado Chicken Salad
You’ll need the following ingredients to make this recipe:
- cooked chicken
- avocados
- mayonnaise
- Cholula hot sauce
- salt and pepper
- fresh lime juice
- fresh cilantro or parsley
How to Identify Ripe Avocados
- It can be difficult to decide which avocados to choose from the produce bin if you don’t purchase many of them.
- Aim to purchase ripe avocados if you plan to eat them or use them in a recipe that same day. Choose avocados that aren’t quite as ripe if you won’t be using them for a few days. In as little as one day, an avocado that is already ripe might turn overripe!
- When squeezed gently, an avocado that is ripe will give and become slightly hard. Overripe avocados feel mushy and soft, whereas underripe avocados are extremely rigid. When purchasing avocados that aren’t quite ripe, just keep them on the counter until a few days, or until the ripeness occurs.
