Avocado Chicken Salad

Kathryn Hitchcock, MS, RD
Avocado chicken salad - The easiest way to use up leftover cooked chicken, mixing with avocado packs healthy fats and fiber in this re-vamped chicken salad. Serve on a bed of greens, in a wrap, or on toast for a satisfying bite.
Prep Time 5 minutes
Cook Time 0 minutes
Course Main Course, Salad, Side Dish, Snack
Cuisine American
Servings 4
Calories 170 kcal


  • 2 pre-cooked chicken breasts
  • 2 small or 1 large avocado, ripe
  • 2 stalks celery
  • ¼ cup onion, finely chopped
  • Juice of 1 lime
  • Salt and pepper to taste


  • Start with pre-cooked chicken that’s chilled. Chop the chicken into cubes or shred using two forks, depending on the preferred texture.
  • Carefully slice avocado in half. Gently squeeze the pit out. Slice the flesh of the avocado into cubes. Using a large spoon, scoop out the avocado chunks.
  • Slice celery into small cubes.
  • Add everything to a large bowl, squeeze lime juice all over mixture, salt and pepper to taste.
  • Serve on lettuce wraps, in a tortilla, or on a slice of toast as an open-faced sandwich.


Serving: 1gCalories: 170kcalCarbohydrates: 5g
Keyword avocado, low carb, salad