Creamy Avocado Chicken Salad (No Mayo!) – Fresh, Light, and Satisfying

This avocado chicken salad is creamy, bright, and incredibly satisfying—without a drop of mayo. Ripe avocado stands in for mayonnaise, giving you that rich texture with a fresh, clean finish. It’s perfect for busy weekdays, quick lunches, or light dinners.

Pile it onto toast, wrap it in lettuce leaves, or spoon it over greens. You’ll get big flavor with simple ingredients and minimal effort.

What Makes This Recipe So Good

• No mayo needed: Avocado brings silky texture and healthy fats, so you don’t miss the mayonnaise at all.
• Bright, layered flavor: A squeeze of lime, a touch of Dijon, and crisp veggies keep every bite vibrant.
• Fast and flexible: Use leftover rotisserie chicken or meal-prepped chicken. It comes together in 15 minutes.
• Great for meal prep: The lime juice helps slow oxidation, so it keeps well for a couple of days.
• Endlessly customizable: Add crunch, heat, or herbs depending on what you have.

Ingredients

• 2 cups cooked chicken, shredded or chopped (rotisserie works great)
• 2 ripe avocados
• 2 tablespoons fresh lime juice (plus more to taste)
• 1 teaspoon Dijon mustard
• 2 tablespoons plain Greek yogurt or unsweetened coconut yogurt (optional, for extra creaminess)
• 1 small celery stalk, finely chopped
• 1/4 small red onion, finely minced
• 1 small cucumber, seeded and finely diced (about 1/2 cup)
• 2 tablespoons fresh cilantro or parsley, chopped
• 1 small clove garlic, grated or very finely minced
• 1/4 teaspoon ground cumin (optional, for warmth)
• 1/4 teaspoon crushed red pepper flakes or a pinch of cayenne (optional, for heat)
• Salt and black pepper, to taste
• Olive oil, a drizzle if needed to loosen

Step-by-Step Instructions

1. Prep the avocado base: In a large bowl, mash the avocados with lime juice until mostly smooth.

   Leave a few small chunks for texture.

2. Add flavor boosters: Stir in Dijon, Greek yogurt (if using), garlic, cumin, and red pepper flakes. Season with a good pinch of salt and black pepper.
3. Fold in the mix-ins: Add chicken, celery, red onion, cucumber, and herbs. Gently fold everything together until coated in the avocado mixture.
4. Adjust texture: If the salad feels too thick, drizzle in 1–2 teaspoons of olive oil and another squeeze of lime.

   Stir until creamy and scoopable.

5. Taste and season: Add more salt, pepper, or lime to balance the flavors. It should taste bright and well-seasoned.
6. Serve your way: Spoon onto toasted sourdough, tuck into lettuce wraps, stuff into a whole-grain pita, or serve over mixed greens.

Storage Instructions

• Refrigerate: Transfer to an airtight container, press plastic wrap directly onto the surface, then seal the lid. Chill for up to 2 days.
• Minimize browning: Extra lime juice helps slow oxidation.

  Stir before serving to refresh color and texture.

• Avoid freezing: Avocado doesn’t thaw well and can become watery and grainy.

Benefits of This Recipe

• Lighter than mayo-based salads: Avocado provides creaminess with fiber and heart-healthy fats.
• High in protein: Chicken keeps you full and supports a balanced meal.
• Naturally gluten-free: Serve in lettuce cups or with gluten-free bread if needed.
• Meal-prep friendly: Make ahead for quick lunches or a grab-and-go snack.
• Kid-friendly: Mild flavors and creamy texture are easy to enjoy; adjust onion and spice to taste.

Common Mistakes to Avoid

• Using underripe avocados: Hard avocados won’t mash smoothly and lack flavor. Choose avocados that yield to gentle pressure.
• Skipping the acid: Lime juice is key for flavor and color. Without it, the salad tastes flat and browns quickly.
• Overmixing: Stir gently to keep some texture in the chicken and avocado.

  Overmixing turns everything mushy.

• Under-seasoning: Avocado needs salt to shine. Taste and adjust at the end.
• Too much watery veg: Seed cucumbers and finely chop veggies. Excess moisture can dilute the creaminess.

Variations You Can Try

• Southwest: Add corn, black beans, diced tomato, and a pinch of chili powder.

  Finish with extra lime and cilantro.

• Mediterranean: Swap lime for lemon, add chopped olives, cherry tomatoes, and feta. Use parsley and a pinch of oregano.
• Crunch lover’s: Fold in toasted pepitas, sunflower seeds, or chopped almonds for a satisfying bite.
• Herby green: Blend avocado with a handful of basil, parsley, or dill for a bright green dressing before mixing with chicken.
• Spicy: Add diced jalapeño or a dash of hot sauce. Adjust heat to your preference.
• Dairy-free: Skip yogurt or use coconut yogurt.

  A splash of olive oil can add extra silkiness.

• Extra veg: Stir in shredded carrots, chopped bell pepper, or baby spinach for more color and crunch.
• Egg-free tuna version: Swap chicken for tuna for a fast, protein-packed alternative.