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, crunchy cucumbers, all mixed together with avocado. 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, parsley 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.
Ingredients You need for Avocado chicken salad!
That’s right, the tortilla chip topping is not mandatory. (Did I just say that? Who am I?)
here’s how to make avocado chicken salad!
STEP 1: First up, make the dressing! Put the following into your food processor: 2 peeled and pitted avocados, 1 cup of buttermilk, 1 chopped scallion,1/2 a cup or so of fresh parsley, the juice from two limes and about a quarter cup of water. Puree it all up until it is nice and smooth, and give it a taste. Add some salt and pepper if you think it needs it, and if it looks too thick to you, add a little bit more water.
STEP 2: Now for the salad! Put the following into a mixing bowl: 3 cups of cooked, shredded chicken, 2 cups of halved cherry tomatoes, a peeled, pitted and diced avocado, one chopped up medium sized, cucumber (you can peel it or not, your choice) and toss it all up.
STEP 3: Now add that luxurious dressing a little at a time, tossing as you go until it is dressed just the way you like it. Add a little more salt and pepper if you think you need to.
STEP 4: Last but definitely not least, divide it among bowls, sprinkle on some crushed tortilla chips and serve it up!
More tips for making the best avocado chicken salad!
You can either pick up a rotisserie chicken at the supermarket, or if you have some boneless chicken handy you can poach it – here’s my favorite way to do that.
Slice all the way around the avocado, right to the pit, and then twist it in different directions so the two halves separate. I use a small spoon to dig out the pit, and then a larger spoon to scoop out the avocado insides – start and one end and it will usually come out in one nice piece.
I wish I could say yes…but nope. It’s all the avocado’s fault – it will turn brown and while it will still taste okay, it won’t look nice.
Leave it for me in the comment section below and I will get back to you pronto!
I do love a chicken salad recipe that swaps out the mayo for avocado (not that there is anything wrong with mayo – have you made your own yet?)
This is of course a great way to use up leftover chicken, and you can serve it on lettuce, on flatbread or a pita, or just eat it by its glorious avocado self.
Winner, winner, chicken salad lunch…or dinner!
Avocado Chicken Salad
Prep Time: 15 minutes- Total Time: 15 minutes
- Yield: 4 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
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Pin RecipeDescription
This speedy recipe for avocado chicken salad comes packed with veggies and tossed with a smooth avocado lime dressing for maximum lunchtime deliciousness!
Ingredients
Dressing Ingredients
- 2 avocados, peeled and pitted
- 1 cup buttermilk
- 1 scallion, chopped
- 1/4 cup fresh parsley leaves
- Juice from two limes
- ¼ cup water
- Sea salt and fresh ground pepper
Salad Ingredients
- 3 cups shredded cooked chicken
- 2 cups cherry tomatoes, cut in half
- 1 medium sized cucumber, chopped
- 1 avocado, peeled, pitted and diced
- Sea salt and fresh ground pepper
- 1 cup crushed tortilla chips for garnish
Instructions
- First up, make the dressing! Put the following into your food processor: 2 peeled and pitted avocados, 1 cup of buttermilk, 1 chopped scallion,1/2 a cup or so of fresh parsley, the juice from two limes and about a quarter cup of water.
- Puree it all up until it is nice and smooth, and give it a taste. Add some salt and pepper if you think it needs it, and if it looks too thick to you, add a little bit more water.
- Now for the salad! Put the following into a mixing bowl: 3 cups of cooked, shredded chicken, 2 cups of halved cherry tomatoes, a peeled, pitted and diced avocado, one chopped up medium sized, cucumber (you can peel it or not, your choice) and toss it all up.
- Now add that luxurious dressing a little at a time, tossing as you go until it is dressed just the way you like it. Add a little more salt and pepper if you think you need to.
- Divide it among bowls, sprinkle on some crushed tortilla chips and serve it up!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Equipment We Used For This Recipe
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Updated (and made even more delicious!) from a previously published Framed Cooks post!
OTHER CHICKEN SALAD RECIPES WE LOVE!
 This speedy recipe for farmer’s market chicken salad pairs tender shredded chicken with fresh corn and tomatoes in a light dressing for the perfect summer meal. |
 This easy recipe for chicken cobb salad features a tangy dressing tossed with all your Cobb salad favorites! |
 Shake up your salad game with this sheet pan chicken Caesar salad version! It’s a warm and wonderful take on this favorite recipe. |
I'D LOVE IT IF YOU WOULD RATE THIS RECIPE
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