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Avocado Chicken Salad Recipe

Toast topped with avocado chicken salad and a small bowl of extra dressing on the side
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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

  1. 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.
  2. 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

Find it online: https://blogchef.net/avocado-chicken-salad-recipe/