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Ultimate Creamy High-Protein Avocado Chicken Salad (No Mayo)

A mound of creamy avocado chicken salad featuring shredded chicken mixed with mashed avocado and spices, served on a white plate.
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Make a satisfying, high-protein chicken salad using creamy avocado and Greek yogurt instead of mayonnaise. This recipe is quick to prepare and works well for meal prepping.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 large ripe avocado, mashed
  • 1/2 cup plain Greek yogurt (non-fat or 2%)
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup chopped fresh cilantro or parsley

Instructions

  1. Place the shredded chicken in a medium mixing bowl.
  2. In a separate small bowl, combine the mashed avocado, Greek yogurt, lime juice, and Dijon mustard. Mix until smooth to create your creamy dressing base.
  3. Pour the avocado dressing over the shredded chicken.
  4. Add the chopped celery, red onion, salt, and pepper to the bowl. If using, add cilantro or parsley now.
  5. Use a spatula or spoon to gently fold all ingredients together until the chicken is evenly coated and the salad is creamy. Do not overmix.
  6. Taste the salad and adjust salt or lime juice as needed.
  7. Serve immediately or cover and chill for at least 30 minutes to allow flavors to meld before serving in lettuce cups, on toast, or with crackers.

Notes

  • For a Keto or Paleo version, omit the Greek yogurt and use an additional half of an avocado or a tablespoon of olive oil to maintain creaminess.
  • If you prefer a smoother texture, you can pulse the chicken in a food processor a few times before mixing with the dressing ingredients.
  • This salad keeps well in the refrigerator for up to 3 days when stored in an airtight container.

Nutrition

Find it online: https://magazinemeal.com/avocado-chicken-salad-recipe-no-mayo/