15-Minute Creamy No-Mayo Avocado Chicken Salad
Make this high-protein avocado chicken salad quickly. It uses ripe avocado for creaminess instead of mayonnaise, making it a healthy lunch or light dinner option perfect for meal prep.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 2 ripe avocados, halved and pitted
- 1/4 cup plain Greek yogurt (optional, for extra creaminess)
- 2 tablespoons fresh lime juice
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional additions: 1/4 cup chopped celery for crunch, pinch of garlic powder
Instructions
- Place the shredded chicken into a medium mixing bowl.
- Scoop the flesh of the two ripe avocados directly into the bowl with the chicken.
- Add the Greek yogurt (if using), lime juice, red onion, cilantro, salt, and pepper to the bowl.
- Use a fork or potato masher to gently mash the avocado and mix all ingredients together until the chicken is coated and the salad reaches your desired creamy consistency. Do not overmix; leave some texture.
- Stir in any optional additions like celery or garlic powder now.
- Taste the avocado chicken salad and adjust salt or lime juice as needed.
- Serve immediately over lettuce cups, on gluten-free bread, or as a low carb chicken salad filling.
Notes
- To keep your avocado chicken salad vibrant green longer, press a piece of plastic wrap directly onto the surface of the salad before refrigerating.
- For a quick keto chicken salad, serve this mixture inside hollowed-out bell peppers or large lettuce leaves.
- If you prefer a tangier flavor, increase the lime juice to 3 tablespoons.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 7
- Protein: 30
- Cholesterol: 95