Avocado Chicken Salad

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Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad.

Avocado enthusiasts will love this dish but even if you’re not wild about the creamy green fruit, I encourage you to give this recipe a try. My family hasn’t always loved avocados, but they went crazy over this chicken salad recipe.

Avocado Chicken Salad

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!)

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Chicken Salad with Avocado

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.

There are worse problems to have than an overabundance of avocados, right? Whenever this happens, I take the opportunity to have some fun getting creative in the kitchen.

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.

When I made this avocado chicken salad recipe for the first time, we couldn’t believe how great it turned out! Everyone in my family opted to eat their chicken salad in a different way, so we can vouch that it’s delicious however you consume it.

My boys enjoyed theirs on top of toasted slices of sourdough bread. I ate mine with a handful of multi-grain crackers and Sean opted for eating it lettuce wrap style.

This would also be tasty in a wrap or on top of a garden salad. The last time I made this chicken salad, we ate it layered in between a couple of slices of bread for more traditional chicken salad sandwiches.

Avocado Chicken Salad served on toast, with crackers, or in lettuce cups

Avocado Chicken Salad

You’ll need the following ingredients to make this recipe:

  • cooked chicken
  • avocados
  • mayonnaise
  • Cholula hot sauce
  • salt and pepper
  • fresh lime juice
  • fresh cilantro or parsley

How to Tell if Avocados Are Ripe

If you don’t buy a lot of avocados, it can be tricky to figure out which ones to select from the produce bin.

If you’ll be eating or using the avocados in a recipe the same day, aim to buy them ripe. If you won’t be using them for a couple of days, look for avocados that are not yet at peak ripeness. A ripe avocado can become overly ripe within as little as a day!

A ripe avocado will be a little firm but yield when gently squeezed. Under-ripened avocados are rock hard while overly ripe avocados will feel soft and mushy. If you buy avocados that aren’t yet ripe, simply leave them on the countertop for a few days or until they ripen.

Avocado Chicken Salad served on toast

Chicken Avocado Salad Recipe

To make this recipe, combine bite-size pieces of chicken and avocado in a medium size mixing bowl. Stir together mayonnaise, Cholula (or another hot sauce of your choice), salt, pepper, and fresh lime juice.

Add the dressing to the chicken and avocado and stir well to coat. Enjoy the salad on sandwiches, toast, lettuce for wraps, or with crackers.

I like to serve this with a little chopped cilantro on top. The herb adds a wonderful fresh flavor that goes well with the spice and creaminess in the recipe. If you’re not a cilantro fan, parsley is also a wonderful garnish.

Store any leftover chicken salad in an airtight container and refrigerate if not eating immediately. This will keep nicely in the refrigerator for a few days.

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.

Avocado Chicken Salad served in lettuce cups

Chicken and Avocado

Chicken and avocado are a seriously awesome combination, as I first learned when my sister Jenny made these Chipotle Chicken Kabobs for us and served them with a creamy avocado dipping sauce.

The chicken skewers disappeared in minutes and we never even had a chance to sit down at the table. We wound up standing around the kitchen island, dipping the skewers into the Avocado Cream Sauce just as soon as the meat was cool enough to eat. My whole family votes this combination two thumbs up.

I need more chicken and avocado recipes in my life now, because this combination? It’s a winner with every single member of my family.

Avocado Cream Sauce

Chicken salads are one of our go-to lunch options around here. They’re delicious, versatile, easy to make, and a great use for leftover cooked chicken or store-bought rotisserie chicken.

You can use any cooked chicken for this chicken salad recipe, but I happened to have rotisserie chicken on hand and it worked like a dream. I often find myself making these recipes on hot summer days when I want a homemade meal without turning on the stove or oven.

If you like this Avocado Chicken Salad recipe, you might also enjoy 5 Minute Ranch Chicken Salad. It’s one of my most frequently eaten fast and easy lunch recipes and I love it as a chicken salad sandwich, in a wrap or eaten a top of a garden salad of fresh raw veggies. It would also be a fantastic hearty dip for raw veggies!

Then there’s Cashew Chicken Salad, a recipe I created when I had a craving for a certain chicken salad served at a favorite restaurant. It has sweet juicy red grapes, crunchy roasted cashews and a little lemon juice that gives the chicken salad a bright tangy flavor.

Another of my favorites is this Chicken Salad Wrap. Eaten on a homemade or store bought tortilla and with plenty of tang, it’s a great option for a packed lunch, picnic or quick meal at home.

For chicken salads without mayonnaise or other creamy dressings, check out Chinese Chicken Salad with Ginger Sesame Dressing and Fuji Apple Chicken Salad.

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Avocado Chicken Salad served in lettuce cups

Avocado Chicken Salad

5 from 15 votes
Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings


  • 3 cups cooked chicken, chopped into ½" pieces
  • 2 large avocados, cut into ½" pieces
  • cup mayonnaise
  • 1-3 tablespoons Cholula hot sauce adjust to taste
  • ¼ teaspoon kosher salt adjust to taste
  • ¼ teaspoon freshly ground black pepper adjust to taste
  • 2-3 teaspoons fresh lime juice, about 1 small lime adjust to taste
  • 1 tablespoon fresh cilantro or Italian 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.


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 go, until it is the right amount for you.


Calories: 325kcal · Protein: 17g · Fat: 28g · Saturated Fat: 5g · Cholesterol: 63mg · Sodium: 209mg · Potassium: 147mg · Vitamin A: 75IU · Calcium: 10mg · Iron: 0.9mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 6/25/18 – recipe notes and photos updated 5/3/23}

Avocado Chicken Salad served on toast, with crackers, or in lettuce cups

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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24 Comments Leave a comment or review

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  1. Joannie C says

    Absolutely delicious!!!! Great way to use up leftover grilled chicken breasts. Super easy and so versatile! Thank you.

  2. Alisha Ross says

    I was just wondering what to make for dinner tomorrow night…problem solved….the clincher was the cut up carrots….I had just cleaned out my pantry and found a can of pinto beans and one of white beans..so was a no–brainer…but I like the idea of the carrots…also the olives…never have used it in chili before, so will be a new experience…5 stars

  3. Rose Martine says

    I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.

  4. Catherine Hall says

    Absolutely delicious recipe. I omitted the hot sauce and mixed some curry powder into the mayonnaise instead – worked for me. Another winner from you, thanks so much!!!
    I am also a great lover of avocados and always have them in the kitchen. Recently I found myself with a few too many ready to eat all at once. Decided to search for an avocado soup recipe – didn’t even know if there was such a thing – and found a recipe for Crema de Aguacate on a site called MyColombianrecipes.com It is amazing!!! So simple to make and absolutely delicious. Hope you try it 😊5 stars

  5. Sara says

    Brought it last nite for a girls socially distant birthday party!!! Everyone loved it. Put some fresh tomatoes from our garden on top of it.5 stars

  6. Karla says

    I love this! I’m a bit of a wimp, so I probably won’t go full bore on the hot sauce next time, even though the flavor is awesome. Since I needed to use them up, I added some finely julienned radishes. That turned out great and I will consider adding celery next time also, just for a bit of a crunch. Thank you for this recipe!5 stars