Avocado Chicken Salad

Ingredients

• 280 g (2 cups)cooked chicken, chopped
• 1 largeavocado
• 45 ml (3 tablespoons), plus more as neededmayonnaise
• 5 ml (1 teaspoon)fresh lime juice
• 1.25 ml (1/4 teaspoon)garlic powder
• to tastesalt and pepper

Instructions

1. 1

   Combine the chicken

   Put the chopped chicken, mayonnaise, lime juice, garlic powder, salt and pepper in a large bowl.

2. 2

   Add the avocado

   Halve the avocado and dice it into small pieces. Scoop the flesh into the bowl, then stir everything together until it reaches your preferred consistency.

3. 3

   Adjust the seasoning

   Taste the salad and add more seasoning to suit your preference.

4. 4

   Serve the salad

   Serve and enjoy.

What is avocado chicken salad?

Chicken salad is a familiar American lunch dish, often made by mixing cooked chicken with a creamy dressing. This version adds diced avocado, which brings a soft texture and fresh flavour alongside the mayonnaise.

Lime juice and garlic powder give the simple mixture a little lift without taking attention away from the chicken and avocado.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 23g protein, 5g carbs, 20g fat.

The chicken supplies most of the protein, while the avocado and mayonnaise contribute much of the fat; the avocado also provides most of the carbohydrates and fibre. Serve a portion with salad vegetables or fruit to round out the plate.

Choosing the chicken

Cooked chicken: use chicken that has cooled before mixing, and chop it into bite-sized pieces so it combines easily with the dressing.

Leftovers: plainly seasoned roast or poached chicken both work well; very heavily seasoned chicken can compete with the lime and avocado.

Getting the texture right

Avocado pieces: dice them small for an even mix, or leave them slightly larger if you want distinct creamy chunks.

Gentle mixing: fold the ingredients together rather than mashing them if you want to keep some pieces intact. For a smoother result, stir a little more firmly.

Balancing the dressing

Mayonnaise: begin with the stated amount and add more only if the salad seems too dry. The avocado also contributes creaminess, so the amount needed can vary with its size and ripeness.

Lime and seasoning: taste after mixing, then adjust the salt, pepper or lime gradually so the flavours stay balanced.

Serving ideas

Wholemeal bun: spoon the salad into a bun for a filling sandwich, or use a wrap for an easy-to-carry lunch.

On a plate: serve it with crisp salad leaves or sliced vegetables for a fresh contrast to the creamy mixture.

Make-ahead timing

This salad takes about 10 minutes to prepare and needs no cooking if your chicken is already cooked. For the freshest colour and texture, mix it close to serving time because cut avocado can discolour.

Recipe notes & tips

• Let cooked chicken cool before adding it to the mayonnaise.
• Choose an avocado that gives slightly when pressed but is not mushy.
• Dice the avocado evenly so it is easy to scoop or spread.
• Add extra mayonnaise a little at a time to avoid making the mixture too loose.
• Taste the salad after mixing, as the chicken may already be seasoned.

Variations

• Add celery: finely chop it for a crisp contrast.
• Use yoghurt: replace some of the mayonnaise with plain yoghurt for a tangier dressing.
• Bring the herbs: fold in chopped parsley or coriander for a fresh note.
• Add crunch: stir in chopped toasted nuts just before serving.
• Make it spicy: add a pinch of chilli flakes and taste before adding more.

Common mistakes to avoid

• Mushy avocado: fold it in gently and stop once the salad reaches your preferred consistency.
• Dry mixture: add mayonnaise gradually until the chicken is lightly coated.
• Too much lime: start with the stated amount and taste before adding extra.
• Overseasoning: check the chicken first, then season the combined salad a little at a time.
• Making it too far ahead: mix close to serving time to keep the avocado looking fresher.

How to store

Store leftovers in an airtight container in the fridge and eat within 1 day for the best colour and texture. Keep it chilled and stir gently before serving; freezing is not recommended.

Frequently asked questions