This Avocado Chicken Salad is quick and easy to make for a delicious lunch on the go. I love grapes in chicken salad, but you can use any chicken salad add-ins you want!
(This recipe for Avocado Chicken Salad was originally posted in February 2012, but was updated with new photos in 2019).
You knew this recipe was coming. In fact, you may see it as a cop out. But, I mean, one can only eat so many sandwiches with Avocado Egg Salad and Spinach before one needs to switch it up. And trust me, I’ve been eating a lot of those. So, I decided to play off that recipe and create a chicken salad of a similar nature. I’m currently in super duper busy mode at work and have been needing to turn to some easier options if I want to get food in my mouth at some point throughout the day/night. And trust me, I do. This avocado chicken salad is PERFECT for either packing in a Tupperware or making a sandwich with for a quick lunchtime break.
AVOCADO CHICKEN SALAD RECIPE
If you ask me, it’s not a chicken salad if grapes aren’t involved. Seriously. Once upon a time, I thought this was so weird, but now I actually cannot fully enjoy chicken salad if it doesn’t have grapes in it. I was a bit worried that the grapes and avocado may be a weird combo here, but they weren’t. In case you were wondering. I actually quite enjoyed the pair together.
The measurements of ingredients in this recipe are so “whatever.” I list them out here, but feel free to take your own liberties and add more or less of what you want. Basically take some chicken and add the rest of the ingredients in quantities that make you happy. Want it super creamy? Add more yogurt and avocado. Want it spicier? Add more cayenne and some other spices, too. Obsessed with grapes in chicken salad? Add a whole pound full. I won’t tell.
Start by shredding your chicken. I’m pretty obsessed with rotisserie chickens because they’re super inexpensive, amazingly delicious, and the easiest thing in the world to enjoy. I love making a batch of chicken salad to last the week without having to cook a thing. I don’t think I’m a lazy person, but when I get busy, my kitchen sadly gets abandoned. You’ll also want to chop your grapes in half. Mash up your avocado. You can add some lemon to it, too, if you want. This will keep it from browning and give it a delightful spring-like touch. Mix the mashed avocado into the chicken, along with the yogurt, grapes, parsley, cayenne, salt, and pepper.
Taste and then add anything else your heart desire. Spinach? I didn’t have any spinach, but if I did, I might add some in, just like I did the egg salad. The more green the better!
I like to toast up a slice of bread or two and enjoy a sandwich with my chicken salad. Sometimes I make an open-face sandwich to cut down on the carbs. But I also like to eat this avocado chicken salad right out of the bowl. If you love avocado and chicken, this salad will really make you happy. It’s super creamy and flavorful. And obviously the grapes add a perfectly wonderful, sweet little crunch!
I’m pretty psyched for another easy meal option I can take to work for lunch. Not to mention, it’s another healthy one. And one that I didn’t need to turn the stove or oven on for. I always get bonus points for that.
No, it’s not the prettiest sandwich, but my belly really doesn’t care about a little green tint. It just loves avocado! Also, sandwiches are excuses to eat chips on the side. Take advantage of this.
Thank goodness for quick, healthy, and most importantly, satisfying foods that can work as both lunch and dinner. Now, if only there was such an easy option for getting enough sleep…
What’s your ideal chicken salad?
Avocado Chicken Salad
- 2 avocados, peeled and pitted
- 2 tsp freshly squeezed lemon juice
- 3 cups cooked and shredded chicken (can use rotisserie chicken)
- 1/4 cup Greek yogurt (I use 2%)
- 1/2 cup halved red grapes
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup chopped parsley
- In a large bowl, mash together avocado and lemon juice.
- Add shredded chicken, yogurt, grapes, cayenne, salt, pepper, and parsley to the bowl. Toss ingredients so everything combines.
- Serve on toasted bread or lettuce, or just eat chicken salad as is! Keep leftovers in airtight container in fridge for 2-3 days.