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Creamy healthy avocado chicken salad with diced chicken breast, cherry tomatoes, red onion, and cilantro in a white bowl

Healthy Avocado Chicken Salad

A creamy, protein-packed avocado chicken salad made with tender grilled chicken, ripe avocados, fresh vegetables, and a bright lime dressing. Ready in 35 minutes and perfect for meal prep or a light dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course, Salad
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large ripe avocados soft to the touch near the stem for best creaminess
  • 2 cups cooked chicken breast, diced about 2 medium breasts, grilled or baked and fully cooled
  • 1/2 cup cherry or grape tomatoes halved, up to 1 cup based on preference
  • 1/4 cup red onion finely diced, soak in cold water 5 minutes to reduce sharpness
  • 1/4 cup celery finely diced
  • 1/4 cup red bell pepper diced
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp fresh lime juice freshly squeezed strongly preferred
  • 1/4 tsp garlic powder
  • salt and black pepper to taste
  • 1/4 cup plain Greek yogurt optional, full-fat recommended for best creaminess

Equipment

  • Large mixing bowl
  • Fork
  • Chef knife
  • Cutting board
  • Grill or oven

Method
 

  1. If starting with raw chicken, season with salt and pepper and grill or bake at 375 degrees F until internal temperature reaches 165 degrees F, about 20 minutes for medium breasts. Let cool completely before dicing into small cubes.
  2. Cut avocados in half, remove the pit, and scoop the flesh into a large mixing bowl. Mash with a fork to your preferred texture. Slightly chunky holds up better for wraps and toast.
  3. Add the diced chicken, halved tomatoes, red onion, celery, and red bell pepper to the bowl. Gently fold together with the avocado to keep some texture.
  4. Sprinkle in the cilantro, lime juice, garlic powder, salt, and pepper. Add Greek yogurt if using. Fold until just combined. Taste and adjust seasoning with more lime, salt, or pepper as needed.
  5. Serve immediately or press plastic wrap directly onto the surface of the salad and refrigerate for 30 minutes to allow flavors to meld. Best eaten the same day.

Notes

Press plastic wrap directly onto the salad surface before refrigerating to slow browning. For meal prep, store chicken and chopped vegetables separately and mix with fresh avocado when ready to serve. Best consumed within 2 days. Add a fresh squeeze of lime before serving leftovers to revive the flavor.