Creamy chunks of avocado are combined with a tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad. My family hasn’t always loved avocados, but they went crazy over this chicken salad recipe.
After my boys decided they loved guacamole a few years ago, the Roasted Garlic and Bacon Guacamole and the Pomegranate Guacamole have been on regular rotation. (Side note, don’t knock that Pomegranate Guacamole until you’ve tried it, my friends. It’s incredible!)
We almost always have avocados in the house these days, because I buy as many as possible every time they’re on sale. I do my best to use them before they are overly ripe, but occasionally we wind up with several ripe avocados that need to be used asap. This Avocado Chicken Salad was the fortunate result of having a few too many avocados in the house along with a rotisserie chicken that was begging to be made into a salad for sandwiches.
My boys topped toasted slices of sourdough bread with the Avocado Chicken Salad. I ate my chicken salad with a handful of multi-grain crackers and Sean opted for eating it lettuce wrap style. The Avocado Chicken Salad would also be tasty in a wrap or on top of a garden salad. We have also eaten this layered in between a couple slices of bread for more traditional chicken salad sandwiches.
How To Make Chicken Salad
To make this chicken salad, combine bite-size pieces chicken and avocado in a medium size mixing bowl. Stir together mayonnaise, Cholula hot sauce, salt, pepper, and fresh lime juice. The hot sauce is optional, however it adds a depth of flavor and very little heat. I highly recommend trying it. The lime juice and the hot sauce combine for a terrific flavor combination.
For more avocado recipes you might enjoy, check out this Bacon, Bleu Cheese, and Shrimp Chopped Salad, and this Fresh Corn Dip with Avocado and Bacon. This Avocado Cream Sauce is a favorite for dipping grilled chicken or for topping burgers.
- 3 cups cooked chicken, chopped into 1/2" pieces
- 2 large avocados, cut into 1/2" pieces
- 2/3 cup mayonnaise
- 1-3 tablespoons Cholula hot sauce, adjust to taste
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2-3 teaspoons fresh lime juice, about 1 small lime
- 1 tablespoon fresh cilantro or parsley
Combine the chicken and avocado in a medium size mixing bowl. In a small bowl or large glass measuring cup, stir together the mayonnaise, hot sauce, salt, pepper, and lime juice.
Add the dressing to the chicken and avocado and stir well to coat. Serve on sandwiches, on toast, on lettuce, or with crackers. Sprinkle with fresh cilantro or parsley before serving. Store in an airtight container and refrigerate if not eating immediately. This salad will keep nicely in the refrigerator for a few days. Enjoy
I use a rotisserie chicken to make this recipe most of the time. However, any leftover chicken will work nicely.
I add the full 3 tablespoons of Cholula hot sauce in the recipe and there is almost no heat at all. It simply adds a nice depth of flavor to the salad. If you're leery of that, start with just a small amount and taste as you add it until it is the right amount for you.