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Chicken salad with wooden spoon in white bowl.
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5 from 1 vote

Avocado Chicken Salad A Healthier Version

This creamy and tangy Avocado Chicken Salad is loaded with crunchy salad ingredients, chopped rotisserie chicken, and mashed avocado with mayo. Enjoy it in wraps, sandwiches, and so much more!
Prep Time20 mins
Chill in the Refrigerator1 hr
Total Time1 hr 20 mins
Course: light lunch, picnic food, Sandwich filling
Cuisine: American
Servings: 8
Calories: 358kcal


  • 7 cups Rotisserie Chicken - store bought and chilled white and dark meat chopped
  • 1 cup Celery, chopped about 2 stalks of celery
  • 1 cup Red Bell Pepper chopped
  • ¼ cup Red onion chopped
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • ¼ teaspoon Kosher salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon Lemon juice, freshly squeezed May also use lime juice
  • 2 teaspoons Dill weed
  • 1 Tablespoons Italian Parsley chopped
  • ¼ cup Green onions
  • ½ cup Avocado mayonnaise
  • ½ Avocado


  • Chop the celery, red bell pepper, and red onion into small cubes and place them in a medium-size bowl.
  • Add the garlic, paprika, kosher salt, ground pepper, dijon mustard, freshly squeezed lemon juice, dill week, parsley, green onions, and mayonnaise into the bowl.
  • Mash the avocado in a separate bowl with a fork until smooth and add to the bowl.
  • Mix everything together until fully incorporated.
  • Remove and discard the skin from the chilled chicken. Hand shred the white and dark meat from the chicken bones by using a fork. Place the meat on a cutting board and roughly chop.
  • Place the chopped chicken into the medium-sized bowl and fold into the vegetable mixture until fully coated.
  • Top with fresh green onions for garnish and flavor.
  • Chill for 1 hour before serving.
  • Avocado chicken salad can be stored in an airtight container in the refrigerator for 3-5 days.


  • If you plan on making this salad ahead of time, I recommend that you only mix in the mashed avocado with the rest of the ingredients just prior to serving the salad otherwise the mashed avocado may start to turn brown from oxidation. 
  • You can shred the rotisserie chicken with the use of two forks or use a mixer to achieve a finer texture. 
  • When storing leftover avocado chicken salad, press a layer of plastic wrap over the surface of the salad so that there is no air in contact with the salad, even when storing the salad in an airtight container. This will help to slow down the mashed avocado from turning a brownish color. 
  • If you are rushed for time you can skip the chilling of the salad prior to serving although I highly recommend chilling the salad - it helps to infuse all of the flavors of the ingredients together!


Calories: 358kcal | Carbohydrates: 4g | Protein: 31g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 92mg | Sodium: 185mg | Potassium: 449mg | Fiber: 2g | Sugar: 1g | Vitamin A: 909IU | Vitamin C: 28mg | Calcium: 29mg | Iron: 2mg