Fresh Herb Avocado Chicken Salad
This creamy avocado chicken salad is absolutely perfect for busy weeknights when you want something fresh and satisfying! Your whole family will love how the bright herbs and creamy avocado make regular chicken salad taste amazing. Plus, it’s ready in just 15 minutes and packed with healthy protein and good fats.
Recipe Details
Timing & Servings: Active Time: 15 minutes, Total Time: 15 minutes, Serves: 6 people.
Nutrition Profile: Nut-Free, Soy-Free, High-Protein, Gluten-Free
Nutrition Facts (per serving): 321 Calories, 22g Fat, 7g Carbs, 24g Protein
Ingredients You’ll Need
Fresh cilantro: You’ll need ½ cup of packed fresh cilantro leaves and tender stems. This gives the salad such a bright, fresh flavor that makes everything taste amazing!
Fresh chives: Get ½ cup coarsely chopped, plus extra for garnish. Chives add a mild onion flavor that’s not too strong – perfect for this creamy salad.
Fresh dill fronds: You’ll want ¼ cup firmly packed. Fresh dill makes this salad taste so much better than dried, so it’s worth getting the fresh stuff!
Capers: Just 1 tablespoon drained capers adds a nice little tangy pop. You can find these in the pickle section of your grocery store.
Lemon zest and juice: One teaspoon zest plus one tablespoon juice, with extra zest for garnish. Fresh lemon makes everything taste brighter and fresher.
Garlic: Two cloves will give you just the right amount of flavor without being too strong.
Salt and pepper: You’ll need ¾ teaspoon salt and ½ teaspoon ground pepper to bring out all those amazing flavors.
Ripe avocados: Two ripe avocados, halved and pitted. Make sure they’re ripe but not mushy – they should give slightly when you press them.
Mayonnaise: ⅓ cup adds that creamy richness we all love in chicken salad.
Greek yogurt: ¼ cup whole-milk plain Greek-style yogurt makes this extra creamy and adds protein too!
Cooked chicken breast: 3 cups shredded cooked chicken breast. Rotisserie chicken from the store works perfectly and saves you time!
How to Make Fresh Herb Avocado Chicken Salad
Step 1: Add cilantro, chives, dill, capers, lemon zest, lemon juice, garlic, salt, pepper, and flesh from one avocado to your food processor. Process until everything is finely chopped, about 30 seconds. Then add the mayonnaise and yogurt and process until smooth, about 1 to 2 minutes.
Step 2: Dice your remaining avocado and put it in a medium bowl. Add the shredded chicken and your herb dressing. Stir everything together gently until the chicken and avocado are evenly coated. Serve right away at room temperature, or pop it in the fridge for about 2 hours if you want it cold. Garnish with extra chives and lemon zest if you like!
Easy and Quick Fresh Herb Avocado Chicken Salad Version
Want to make this even faster? Use a rotisserie chicken from the store instead of cooking your own – just shred about 3 cups of meat! You can also skip the food processor and just mash one avocado with a fork, then stir in all the herbs chopped fine, the mayo, yogurt, and seasonings. It won’t be quite as smooth, but it’ll still taste amazing and save you cleanup time!
Serving Ideas
This creamy chicken salad is perfect on its own as a complete meal. Try it over crisp lettuce leaves for a light lunch, or stuff it into warm pita pockets. It’s also delicious on buttery crackers or rolled up in soft tortillas for easy wraps.
Storage
Store your leftover chicken salad in an airtight container in the refrigerator for up to 3-4 days. The avocado might brown slightly, but it’ll still taste great! Give it a gentle stir before serving since the ingredients might separate a bit.
Substitutions
No Greek yogurt? You can use regular plain yogurt or even sour cream instead. If you can’t find fresh dill, try fresh basil, tarragon, or even extra chives. Don’t have capers? A small diced pickle adds a similar tangy flavor that works really well!
Pro Tips
- Perfect avocados: Choose avocados that give slightly when pressed but aren’t mushy. Too hard and they won’t blend well!
- Herb prep: Wash and dry your herbs really well before chopping – wet herbs can make your salad watery.
- Make ahead trick: You can make the herb dressing up to a day ahead, just wait to add the diced avocado and chicken until serving.
- Chicken shortcuts: Rotisserie chicken works perfectly and saves tons of time. You can also use leftover grilled or baked chicken.
FAQs
Is Avocado Chicken Salad good for you?
You bet! This salad is loaded with healthy fats from the avocado and lean protein from the chicken breast. The chicken adds B vitamins and choline for a healthy nervous system. Plus, the cilantro, chives, and dill add antioxidants that help reduce inflammation. It’s a really nutritious and satisfying meal!
Is this salad gluten-free?
Yes! None of the ingredients contain gluten, so this recipe is completely gluten-free. Just make sure to serve it with gluten-free crackers or bread if you want to add those.
Can I make Avocado Chicken Salad ahead of time?
Sure! You can cook the chicken ahead of time or use rotisserie chicken to save time. The whole salad can be made the night before and stored in the fridge. It’ll stay fresh for 3-4 days in an airtight container.
What should I serve with Avocado Chicken Salad?
This pairs beautifully with dill pickles and baked chips! Try it with a warm tomato soup in winter or cold gazpacho in summer. It also goes great with Caesar salad or grilled vegetables. Fresh fruit like grapes or a fruit salad makes a refreshing side too.
How do I ripen an avocado quickly?
Here are my favorite tricks! Put the avocado in a brown paper bag with an apple or banana for 3-4 days. For overnight ripening, try burying it in a bowl of flour or rice. You can also slice it in half, rub with lemon, put it back together, and refrigerate overnight.
I’d love to hear how this recipe turns out for you! Did you try any fun variations or serve it in a creative way? Let me know in the comments – I always enjoy hearing about your cooking adventures!
