Avocado chicken salad is a refreshing twist on a classic, combining creamy avocado dressing with tender chicken and crisp vegetables. The herby dressing adds brightness, while parmesan and ranch seasoning give the salad a savory boost. It’s quick to put together and makes a versatile meal for lunch, dinner, or meal prep during the week.
Why this recipe works
- Creamy avocado base: The homemade avocado dressing brings freshness and tang, coating the chicken salad with a rich, flavorful layer that stands out.
- Great way to use leftovers: Shredded chicken from a previous meal works perfectly, saving you time while still giving great texture and taste.
- Crunchy add-ins: Celery and shallots provide crisp bites that balance out the creaminess, making each spoonful more interesting and satisfying.
- Flavor combination: The mix of avocado, parmesan, lemon, and ranch seasoning blends into a well-rounded dish that’s savory, zesty, and hearty.
- Quick to prepare: With a simple dressing and easy mix-ins, this recipe comes together in minutes, making it great for busy days.
Serving suggestions
- Sandwich option: Serve it on toasted sourdough bread for a filling and hearty sandwich that works for lunch or a light dinner.
- Fresh and light: Spoon it into lettuce cups for a lighter meal that’s still packed with flavor, great for a low-carb option.
- Salad bowl: Add it over a bed of leafy greens for a satisfying main-course salad, perfect when you want something fresh but hearty.
- Party-ready bites: Scoop onto crackers, mini pita bread, or crostini for easy appetizers that are simple to serve but always a hit.
- Meal prep idea: Store in containers for quick grab-and-go lunches throughout the week, making it a practical and tasty prep-friendly recipe.
Avocado chicken salad recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Avocado chicken salad recipe is a go-to for easy meals. Enjoy it on toasted bread, in a wrap, or as a fresh dinner idea the whole family loves.
Ingredients
Units
Scale
Avocado Dressing-
- 2 avocados (peeled, pitting, and sliced)
- 1 cup buttermilk
- 1 green onion
- 1/4 cup fresh parsley (packed)
- 1/4 cup fresh mint leaves (packed)
- 3 tablespoons fresh lemon juice
- The 1/2 cup of water
- salt and pepper (to taste)
Chicken Salad-
- 3 1/4 cups shredded cooked chicken (about 2 boneless skinless chicken breasts)
- 2 celery stalks (finely chopped)
- 1 large shallot (finely chopped)
- 1 avocado (peeled, pitting, and diced small)
- 3 tablespoons mayonnaise
- 1 teaspoon Hidden Valley dry ranch dressing mix
- 3/4 cup Avocado dressing
- 1/2 cup shredded parmesan cheese
- salt and pepper (to taste)
- 4 large sliced of sourdough bread (toasted)
Instructions
- In a food processor or blender combine 2 avocados, buttermilk, green onion, parsley, mint, lemon juice, water, and salt and pepper. Pulse until smooth. This will keep for up to 3 days in the refrigerator.
- In a medium bowl combine chicken, celery, shallot, 1 avocado, mayonnaise, dry ranch dressing, and parmesan cheese. Season with salt and pepper and toss to combine. Serve on toasted sourdough bread. You can use the leftover avocado dressing for a spread on the sandwiches.
Nutrition
- Serving Size:
- Calories: 888
- Sugar: 6 g
- Sodium: 1711.7 mg
- Fat: 80.8 g
- Carbohydrates: 35.6 g
- Protein: 12.7 g
- Cholesterol: 18.3 mg