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+ servings

Avocado Chicken Salad

Madeline Basler
Healthy, incredibly creamy chicken salad without the mayo
Prep Time 15 mins
Total Time 15 mins
Servings 8


  • 2 cups chopped chicken breast from store bought rotisserie chicken
  • 3 avocados split and scooped out
  • 1 lemon zest and juice
  • 1/2 cup cannellini beans
  • 3/4 cup chopped apple
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red pepper
  • 1 cup chopped celery
  • 1 cup toasted and chopped walnuts or almonds
  • 2 Tablespoons chopped dill
  • 1 T dijon mustard
  • 2 T olive oil or to taste
  • salt and pepper to taste


  • Scoop out avocados, mash with lemon juice. Add all other ingredients except the olive oil, mix add olive oil and salt and pepper to taste. Serve in side the avocado shells, on whole wheat ciabatta bread or on top of salad greens.


Tip: I use a food processor to chop all of the vegetables, nuts and herbs which saves time
Adapted from Mercato Kitchen and Cocktails
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