This refreshing chicken salad with avocado is an easy, satisfying lunch that's perfectly portioned for one serving. It uses chopped ripe avocado along with a small amount of mayo for a fresh, creamy texture and rich flavor.
I always love to have some fresh chicken salad or simple tuna salad on hand for quick lunches, and this chicken salad with avocado is one of my absolute favorites. It has all the comfort of a classic chicken salad, but my version also features avocado and some fresh dill and lemon for an extra pop of freshness.
This recipe comes together quickly with simple ingredients and if you have some cooked chicken on hand, it'll take you less than 15 minutes to make. It makes it easy to pull together a fresh, nourishing meal fast, without leftovers or waste.
🌿 Ingredients
This recipe is a great way to use up leftover cooked chicken if you have any, or see the recipe notes for easy instructions on cooking half a chicken breast in the oven (you'll need about ¼ pound of chicken.) You could also buy pre-cooked chicken strips or a Rotisserie chicken to dice up.
See recipe card below for exact quantities.
📝 Instructions
Once you have everything chopped, simply combine all of the ingredients in a medium mixing bowl and stir to incorporate the mayonnaise evenly. You can adjust the seasoning at the end with a little extra sea salt or pepper.
And that's it; things couldn't get any easier in this one!
🥧 Serving suggestions
My favorite way to enjoy this salad is on some freshly toasted bread; I like to add a few tomato slices and lettuce to make the sandwich complete. Or, enjoy it over salad greens for a delicious and filling salad. If you're craving a comfort side to go along with it, there's nothing better than these delicious oven-baked jicama fries.
Pro tip: This easy chicken salad also doubles as a great snack on top of crackers or with some sliced carrots or cucumbers. It's an incredibly versatile recipe. 🙂
🍳 Recipe
Easy Chicken Salad with Avocado (For One)
Ingredients
Equipment
Method
- Chop the chicken, celery, onion, avocado and dill and place in a medium mixing bowl.¾ cup cooked chicken, ½ stalk celery, 1 tablespoon red onion, ¼ large ripe avocado, ½ teaspoon fresh dill
- Add all remaining ingredients and stir to incorporate the mayonnaise evenly.2 tablespoons mayonnaise, ¼ teaspoon Dijon mustard, squeeze lemon juice, sea salt, freshly ground black pepper
- Serve immediately over greens or in a sandwich, or just enjoy on its own as a snack.
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!🌡️ Food safety tips
- Cook poultry until the internal temperature reaches 165°F (74°C); use a food thermometer to check the thickest part.
- Do not rinse raw poultry; washing can spread bacteria around the sink and countertops.
- Use separate cutting boards and utensils for raw poultry and other ingredients.
- Wash hands, knives, and surfaces with warm, soapy water after handling raw poultry.
- Refrigerate leftovers within 2 hours (or within 1 hour if it's very warm).
For more food safety guidance, visit foodsafety.gov.
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