MENUMENU
  • Home
  • Recipes
    • Recipe Search
    • Recipe Round-ups
    • Recipe Videos
  • Lifestyle
    • Around the House
      • Carolina Bound
      • The Kitchen Project
    • Kitchen Tips
    • Kitchen Gifts
  • Shop
  • About
    • About Kate
    • Contact
  • More
    • Work With Me!
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Recipes » dinner » chicken » Avocado Chicken Salad

Avocado Chicken Salad

By Kate Morgan Jackson

Jump to Recipe

Serve this cool avocado chicken salad on freshly grilled flatbread for the perfect summertime meal.  It’s a recipe you’ll want to make on repeat!

avocado chicken salad

Every summer I make a point of adding a new chicken salad to my towering pile of chicken salad recipes.

For one thing, I make my beloved buttermilk rosemary grilled chicken so dang much that I always have leftover chicken hanging around.

And in the case of this recipe, I also had an unusually large group of avocados rapidly ripening in my kitchen.

Sure, I could have made a vat of guacamole…but then I got a vision of avocado chicken salad with sweet cherry tomatoes, tangy red onions, all nestled on a warm piece of grilled flatbread.  There was no going back.

Now, not only are there wonderful chunks of avocado in this salad, the dressing is also a glorious mixture of creamy avocado, buttermilk, lime juice, mint and a few other things…all whirled up in your food processor or blender in about one minute.

We had a little leftover after I mixed it into the salad, and I put it out on the counter with some tortilla chips and yes, it can double as a dreamy avocado buttermilk dip.  Yum.

buttermilk dressing

But its main reason for being is to mix into this incredibly easy salad.

Here’s how you make avocado chicken salad!

First, whirl up all the dressing ingredients in a blender or food processor.  You’re halfway there!

Next, find a big bowl and toss in some cold cooked and shredded chicken, sliced cherry tomatoes, chopped red onion, cubed avocado and some salt and pepper.

Pour on the dressing in stages, mixing as you go, until it has as much dressing as you like.

Now, you can definitely serve this salad on lettuce, on regular bread or on toast, but I have to tell you that eating it on a piece of warm flatbread that is fresh off your grill takes it to whole new heights of wonderfulness.

Grilled flatbread is as easy as it gets, bread-wise…click here to get my favorite way to make it.

And with that, my Chicken Salad for this year is in the books.  And it’s only July!  I might have to come up with another one…stay tuned to this channel.

Print

Avocado Chicken Salad


  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: No Cook
  • Cuisine: American
Print Recipe
Pin Recipe

Description

Serve this cool avocado chicken salad on freshly grilled flatbread for the perfect summertime meal.  It’s a recipe you’ll want to make on repeat!


Ingredients

Dressing Ingredients

  • 2 avocados
  • 1 cup buttermilk
  • 1 scallion, chopped
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh mint leaves
  • Juice from two limes
  • 1/3 cup water
  • Coarse salt and fresh ground pepper

Salad Ingredients

  • 3 cups shredded cooked chicken
  • 2 cups cherry tomatoes, cut in half
  • 1/2 red onion, chopped
  • 1 avocado, diced
  • Coarse salt and fresh ground pepper
  • Crushed tortilla chips for garnish
  • Bread or lettuce to serve salad on (optional)

Instructions

Dressing Instructions

  1. Combine all dressing ingredients except for salt and pepper in a food processor or blender and blend until smooth.
  2. Taste and season with salt and pepper as needed.

Salad Instructions

  1. Combine all salad ingredients except for salt and pepper in large bowl.
  2. Add dressing in 1/2 to 1/4 cup increments until the chicken has the amount of dressing you like, stirring gently after each addition of dressing. Season to taste with salt and pepper.
  3. Serve as is garnished with crushed tortilla chips, or on lettuce or bread.
4837.7 g163.5 mg30.6 g5.9 g0 g23.7 g12.1 g33.2 g83.7 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

Dressing recipe adapted from Everyday Food

Still Hungry?

Gazpacho Chicken Salad from Framed Cooks

Chicken Avocado Cranberry Salad from Leite’s Culinaria

BBQ Chicken Salad from Two Peas And Their Pod

 

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

35989shares
  • Facebook 97
  • Twitter
  • Yummly 3560

Know someone who would love this recipe?
Click here to email them the link!

Published on July 3, 2012

Good for: Fourth of July, Mother's Day, Picnic Food

Last Post:
Favorite Summer Recipes from Framed Cooks!
Next Post:
Chilled Seafood Pasta Salad with Ginger Yogurt Dressing

I'd love to hear what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Maria says

    July 3, 2012 at 10:12 am

    Great summer meal! Thanks for the link love!

    Reply
    • Kate says

      July 4, 2012 at 7:19 am

      Love your bbq salad! Happy Fourth! :)

      Reply
  2. Deborah says

    July 3, 2012 at 8:38 pm

    I like the cut of your jib…

    Reply
    • Kate says

      July 4, 2012 at 7:20 am

      Thanks! :)

      Reply
  3. Joanne says

    July 3, 2012 at 10:52 pm

    I’ve seen avocado used in dressings a LOT recently and I’m totally loving it! I’ll take it over mayo any day!

    Reply
    • Kate says

      July 4, 2012 at 7:19 am

      Agree 100%…I think we should declare avocado the new mayo. You and me. :)

      Reply
  4. Mary says

    July 4, 2012 at 9:42 am

    Great recipe, can’t wait to try it….

    Reply
    • Kate says

      July 5, 2012 at 11:06 am

      Hope you love it as much as we do! :)

      Reply
  5. Amy says

    July 4, 2012 at 10:35 am

    Kate, I adore avocado, but I find once cut, they get unappetizingly brown. I’ve tried using lemon juice, but the color is still “off”. Do you have any suggestions? Thanks!

    Reply
    • Kate says

      July 5, 2012 at 11:06 am

      Hi Amy – yes, that’s a tough one. Lemon (or lime) juice usually does work for me…for guacamole, you can also try saving the pit and putting it in the center of the dip…that sometimes helps. For a recipe like this salad, I just leave the avocado for the very very end and chop it up last minute. But let’s see if any other Framed Cooks readers have other ideas? :)

      Reply
  6. Diane says

    July 7, 2012 at 7:59 am

    The avocados I bought yesterday seem to be nice and ripe…soft. How long can I keep them in my frige? Once I make up the dressing, how long can I store it, and will it turn brown or does the lime juice keep it nice and green?

    Thanks, I am looking forward to trying this recipe.

    Reply
    • Kate says

      July 7, 2012 at 8:15 am

      Pop them in the fridge right away, and they should keep for a couple of days. As for the dressing, I’ve only ever made it and gobbled it down right away, so I’m not sure about the brownness question. :) My guess is that it would keep through the day because of the lime juice, but I can’t promise. My best advice is to make it right before you serve it – it’s super-fast!

      Reply
  7. Tiara Rosemond says

    July 23, 2012 at 8:40 am

    Thank you so much for this great recipe! I can’t wait to try this avocado ranch, I love to make homemade sauces/dressings! I’m also glad to see a chicken salad recipe w/o mayo (I HATE mayo lol).

    Reply
    • Kate says

      July 23, 2012 at 8:27 pm

      I’m not the biggest mayo fan either – and mayo versus avocado is SO not a fair fight…we buy avocados in bulk at Costco!

      Reply
  8. Farmgirl Susan says

    July 23, 2012 at 7:00 pm

    Oh, wow this looks good. Should I admit I’ve had this page open for two days, staring at the scrumptious photos? :) I bet that dressing is fantastic. Can’t wait to try it!

    Reply
    • Kate says

      July 23, 2012 at 8:27 pm

      Aw, thanks for admitting that – you made my day! xx

      Reply
  9. OLGA says

    December 19, 2013 at 1:51 am

    Love avocados with any type of foods..
    Your Avocado Chicken salad looks yummy. cannot wait to serve my family..

    Reply
    • Kate says

      December 23, 2013 at 9:49 am

      Me too! I hope they love it.

      Reply
  10. Shannon says

    March 10, 2014 at 6:28 pm

    I found this recipe on Pinterest around the beginning of December. I think I have made it about 4 times….. LOVE IT! My husband is pretty picky with avocado recipes, but this he loved. I have even just made the dressing for regular salads… did I tell you that I LOVE IT!… :) Thank you very much

    Reply
    • Kate says

      March 12, 2014 at 8:09 am

      I am so glad! I will eat pretty much anything that involves an avocado, but this is one of my very faves. Glad it passed the husband test! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!



These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Cheesy Cauliflower Casserole
  • Potato Peel Chips
  • Pasta with Buttered Sour Cream and Bacon
  • Grandpa's Coca-Cola Ribs
  • Red Wine Short Ribs

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2021 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.