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Ultimate Creamy Avocado Chicken Salad (No Mayo, High Protein)

A mound of fresh avocado chicken salad featuring chunks of chicken, avocado, red onion, and celery on a white plate.

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Make this quick, high-protein avocado chicken salad for a satisfying, healthy lunch. It uses ripe avocado for creaminess instead of mayonnaise, making it perfect for low-carb diets and meal prep.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 2 ripe avocados, mashed
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Greek yogurt (optional, for extra tang)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional additions: 2 tablespoons chopped fresh cilantro, 1/4 cup chopped pecans

Instructions

  1. Place the shredded chicken in a medium mixing bowl.
  2. In a separate small bowl, mash the ripe avocados until mostly smooth. Add the lime juice, Dijon mustard, and garlic powder to the avocado and mix well.
  3. Stir in the Greek yogurt, if you are using it.
  4. Add the chopped celery and red onion to the chicken.
  5. Pour the avocado mixture over the chicken and vegetables.
  6. Fold all ingredients together gently until the chicken is evenly coated and creamy. Do not overmix.
  7. Stir in any optional cilantro or pecans now.
  8. Season generously with salt and pepper to your preference.
  9. Serve immediately in lettuce wraps, on toast, or store for meal prep.

Notes

  • For the best creamy texture, ensure your avocados are perfectly ripe, yielding slightly when gently pressed.
  • If you are preparing this for meal prep, add the lime juice to prevent the avocado from browning quickly.
  • For a keto chicken salad, skip any added sugar and serve this in crisp lettuce cups or with low-carb crackers.
  • If you prefer a smoother texture, use an immersion blender on a small portion of the avocado mixture before combining it with the chicken.

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