Avocado chicken salad is on the menu today!
I’m collecting reliable, delicious lunch ideas lately—bonus points for make-ahead options that are ready in the fridge when hunger strikes at noon. Crunchy crackers are absolutely welcome here.
This avocado chicken salad is a fantastic weekday choice. It’s versatile enough for breakfast, lunch or dinner, but I particularly love it for lunch. It keeps well, can be assembled the night before, and is nearly a pantry meal if you start with a rotisserie chicken and a bag of chips or crackers.
I’ve used avocado as a binder in chicken and egg salads before—mashed into the dressing for a creamy base—which I love, but that style doesn’t keep as well in the fridge. For this version I prefer a base that stores for several days, then add fresh avocado right before serving.
Chicken salad is one of my go-to make-ahead dishes so I always have a few lunches ready. My favorite way to enjoy it is on super-crunchy crackers. Knowing it’s in the fridge makes it an easy, satisfying snack or midday meal.
This version might be my favorite yet. I started with a bright base—think the same dressing I use for summer chicken salad—but swapped lemon for lime and added diced chipotle peppers in adobo. The chipotle brings a smoky heat that plays beautifully with tortilla chips, crackers or a slice of sourdough.
I often prepare the savory dressing base and keep it in the fridge, much like marinated chickpeas or other make-ahead staples. It’s a great foundation you can mix with shredded chicken when you’re ready to eat.
Then add a few more delicious things—at minimum, one standout ingredient.
Or, at least one more delicious thing.
I fold in perfectly ripe, chopped avocado right before serving. The contrast of big, buttery avocado chunks with the shredded chicken is next-level. Some of the avocado will mash slightly while mixing, which contributes creaminess, but most should remain in tender chunks for texture.
Because avocado freshens best when used right away, I usually add just enough for the meal. If you do have a little leftover mixed in, it will still be fine for a day or so—though it may brown slightly, it’s still safe and tasty.
Full disclosure: I’m not typically a fan of mayo-heavy salads unless I control the dressing myself. This recipe strikes the right balance—creamy without being wet or overly saucy. It’s not swimming in yogurt or mayo; the texture is ideal for spreading on sourdough, scooping into lettuce cups, piling onto crackers, or adding to a cheeseboard.
It’s a dependable fridge staple to keep on hand.
Avocado Chicken Salad
Avocado Chicken Salad with Chipotle and Lime
4 servings
30 minutes
30 minutes
Pin Recipe
Leave a Review »
Ingredients
- 1 1/2 cups cooked, shredded chicken
- 3 green onions, thinly sliced
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 diced chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce, from the can of chipotles
- 1 ½ tablespoons freshly squeezed lime juice
- ½ teaspoon freshly grated lime zest
- kosher salt and pepper
- 1 avocado, chopped
- pickled onions, for topping (optional)
Instructions
-
Place the shredded chicken and sliced green onions in a large bowl.
-
In a small bowl, whisk together the Greek yogurt, mayonnaise, diced chipotle, adobo sauce, lime juice and lime zest. Season with a big pinch of kosher salt and freshly ground black pepper.
-
Pour the dressing over the chicken and toss until everything is well coated. Taste and adjust salt and pepper as needed.
-
This dressed chicken mixture will keep in the fridge for a few days. Right before serving, gently fold in the chopped avocado so the chunks stay fresh.
-
Serve on toast, crackers, chips, in lettuce cups or over salad. Top with pickled onions for extra tang and crunch if desired.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats if you share your photo. I appreciate you so much!
Also — who doesn’t love a pop of hot pink from pickled onions as a finishing touch?