Ingredients
Chicken
- 2 large chicken breasts, cooked and cooled
- ½ teaspoon salt
- ½ teaspoon black pepper
You can use:
- Grilled chicken
- Roasted chicken
- Poached chicken
- Leftover chicken
Avoid heavily seasoned or sauced chicken.
Avocado Base
- 2 ripe avocados
- 1 tablespoon lemon or lime juice
- ½ teaspoon salt (adjust later)
Avocados should be:
- Soft when pressed gently
- Not stringy
- No dark or bitter spots inside
Crunch and Freshness
- ½ cup celery, finely chopped
- ¼ cup red onion, very finely chopped
- 2 tablespoons fresh cilantro or parsley, chopped
Optional Add-Ins
- 1 tablespoon mayonnaise or Greek yogurt (for extra creaminess)
- ½ teaspoon garlic powder
- ¼ teaspoon paprika or chili flakes
- 1 tablespoon olive oil
Equipment Needed
- Cutting board
- Sharp knife
- Large mixing bowl
- Fork
- Spoon
Step 1: Prepare the Chicken
- Let the chicken cool completely.
- Cut into small cubes or shred gently by hand.
- Season lightly with salt and pepper.
- Set aside.
Chicken should be:
- Bite-sized
- Moist
- Not warm (warm chicken will melt the avocado)
Step 2: Make the Avocado Cream
- Cut avocados in half and remove pits.
- Scoop flesh into a bowl.
- Add lemon or lime juice.
- Add salt.
- Mash gently with a fork.
Important:
- Leave small chunks
- Do not over-mash
- Texture should be creamy but slightly chunky
Step 3: Add Flavor and Texture
- Add celery, red onion, and herbs to the avocado.
- Mix gently.
- Taste and adjust salt.
This step builds contrast:
- Creamy avocado
- Crunchy celery
- Sharp onion
- Fresh herbs
Step 4: Combine Chicken and Avocado
- Add chicken to the avocado mixture.
- Fold slowly using a spoon.
- Add olive oil or mayonnaise if needed.
- Sprinkle in garlic powder and paprika if using.
Do not stir aggressively.
Folding keeps the salad fluffy and structured.
Step 5: Final Taste Adjustment
Taste carefully.
Adjust:
- Salt
- Citrus
- Pepper
- Creaminess
The flavor should be:
- Mild but flavorful
- Slightly tangy
- Savory, not salty
How to Serve
This avocado chicken salad works in many ways:
- On toasted bread
- In lettuce cups
- Wrapped in tortillas
- Over mixed greens
- Stuffed into pita bread
- Eaten straight from the bowl
