If you’re looking for a fresh, creamy, and satisfying Avocado Chicken Salad No Mayo, this easy recipe is the perfect choice. Made with ripe Hass avocado instead of mayonnaise, it’s naturally low carb, packed with protein, and full of fresh flavors. Whether you’re meal prepping for the week or making a quick lunch, this healthy chicken salad comes together in just minutes.
Why You’ll Love This Recipe
- Naturally creamy without mayonnaise
- Low carb, keto-friendly, and gluten-free
- High in protein and healthy fats
- Perfect for meal prep
- Fresh, bright flavor from lemon and cilantro
- Ready in about 15 minutes
- Great for lettuce wraps, sandwiches, or low carb bagels
- Family-friendly and easy to customize
Ingredients
- 2 cups poached chicken, finely diced (about 10 ounces)
- 1 medium Hass avocado, mashed
- 1/3 cup celery, finely diced
- 2 tablespoons red onion or scallions, minced
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons avocado oil
- 1 tablespoon fresh lemon juice or lime juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Finely dice the celery, onion, and cilantro. Add them to a medium mixing bowl.
- Dice the cooked chicken and combine it with the vegetables.
- Slice the avocado in half, remove the pit, and scoop the flesh into a small bowl.
- Mash the avocado with a fork until smooth and creamy.
- Stir in the avocado oil and fresh lemon juice.
- Add the avocado mixture to the chicken and vegetables.
- Season with salt and pepper.
- Gently stir until everything is evenly coated. Avoid overmixing.
- Serve your Avocado Chicken Salad No Mayo over crisp lettuce, inside lettuce wraps, on a low carb bagel, or enjoy it straight from the bowl.
Tips & Tricks
- Use rotisserie chicken for an even quicker meal.
- Choose a ripe Hass avocado for the creamiest texture.
- Add diced cucumber for extra crunch.
- Mix in chopped walnuts or sliced almonds for texture.
- Add diced jalapeño for a little heat.
- Fresh lime juice adds a brighter flavor if preferred.
- Chill for 15–20 minutes before serving for the best taste.
- Sprinkle with everything bagel seasoning for extra flavor.
Details
- Prep Time: 15 minutes
- Cook Time: 0 minutes (using pre-cooked chicken)
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Lunch, Salad
- Method: No-Cook
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Low Carb, Keto-Friendly, Gluten-Free, High-Protein, Mayo-Free
Notes
- Store the avocado pit with leftovers to help reduce browning.
- Fresh parsley can replace cilantro.
- Greek yogurt can be added if you prefer an extra creamy texture while keeping it healthier than traditional mayonnaise.
- Delicious served with sliced cucumbers, crackers, lettuce cups, or whole grain toast.
Nutrition (Approximate Per Serving)
- Calories: 315
- Protein: 27g
- Carbohydrates: 6g
- Fiber: 4g
- Net Carbs: 2g
- Fat: 21g
- Saturated Fat: 3g
FAQ
Can I make avocado chicken salad ahead of time?
Yes. It can be prepared several hours ahead. For the freshest color, add the avocado shortly before serving if possible.
How do I keep avocado chicken salad from turning brown?
The lemon or lime juice slows oxidation. Press plastic wrap directly onto the surface before refrigerating.
Is this keto-friendly?
Yes. This recipe is naturally low in carbohydrates and high in healthy fats, making it an excellent keto lunch.
Can I use canned chicken?
Absolutely. Drain it well before mixing to prevent excess moisture.
What can I serve with avocado chicken salad?
Try lettuce wraps, cucumber slices, low carb tortillas, whole grain bread, crackers, or stuffed inside avocados.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freezing is not recommended because avocado changes texture after thawing.
Reheating: No reheating needed. Serve chilled or allow to sit at room temperature for 10 minutes before eating.
Similar Recipes
Avocado Chicken Salad No Mayo (Low Carb & Healthy)
Ingredients
- 2 cups poached chicken finely diced (about 10 ounces)
- 1 medium Hass avocado mashed
- 1/3 cup celery finely diced
- 2 tablespoons red onion or scallions minced
- 2 tablespoons fresh cilantro finely chopped
- 2 tablespoons avocado oil
- 1 tablespoon fresh lemon juice or lime juice
- Salt to taste
- Black pepper to taste
Instructions
- Finely dice the celery, onion, and cilantro. Add them to a medium mixing bowl.
- Dice the cooked chicken and combine it with the vegetables.
- Slice the avocado in half, remove the pit, and scoop the flesh into a small bowl.
- Mash the avocado with a fork until smooth and creamy.
- Stir in the avocado oil and fresh lemon juice.
- Add the avocado mixture to the chicken and vegetables.
- Season with salt and pepper.
- Gently stir until everything is evenly coated. Avoid overmixing.
- Serve your Avocado Chicken Salad No Mayo over crisp lettuce, inside lettuce wraps, on a low carb bagel, or enjoy it straight from the bowl.
Notes
- Store the avocado pit with leftovers to help reduce browning.
- Fresh parsley can replace cilantro.
- Greek yogurt can be added if you prefer an extra creamy texture while keeping it healthier than traditional mayonnaise.
- Delicious served with sliced cucumbers, crackers, lettuce cups, or whole grain toast.
Conclusion
This Avocado Chicken Salad No Mayo is a healthy twist on the classic chicken salad that’s every bit as creamy and satisfying. Packed with lean protein, healthy fats, and fresh vegetables, it’s a simple recipe you’ll want to make again and again. Whether you’re following a low carb lifestyle or simply looking for a lighter lunch, this recipe delivers delicious flavor with minimal effort.