This Avocado Chicken Salad swaps out the heavy mayonnaise for creamy avocado. Pesto adds flavor and lime juice brightens shredded chicken from precooked rotisserie chicken!
Gather This
You only need a handful of simple ingredients to make this avocado chicken salad. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Chicken – This is a great way to use up leftover chicken for another recipe. Or, of course, you can freshly make it. My favorite time saving hack is to use a rotisserie chicken from the grocery store.
- Ripe avocados – Using the avocados cuts out the heavy mayo, making this a lighter version of the classic picnic favorite.
- Pesto
- Fine sea salt
- Freshly ground pepper
- Croissant or brioche rolls
- Boston bibb lettuce
- Fresh lime juice
- Tomato slices
- Red onion
Perfect Pairings
To bring for a picnic or potluck, pack all off the fixings, croissant rolls and avocado pesto chicken salad in separate containers and assemble right before eating. I’ve even rolled mine up in lettuce making a carb and gluten-free version!
You can serve this sandwich with something as simple as potato chips (I even like adding mine to the sandwich!) or opt for a healthier side dish like broccoli, green beans or a nice side salad.
5S Philosophy 👩🏻
- Salt – I like to add fine sea salt to help bring out the other flavors of this avocado chicken salad. Keep in mind that all salts measure differently.
- Seasonings – I love the flavor that the lime juice adds to this sandwich, but feel free to add things like garlic powder, fresh garlic, onion powder or even red pepper flakes for some kick.
- Sauces – This salad is already quite creamy on it’s own, but feel free to top your sandwich with some homemade ranch or garlic aioli.
- Swaps – You can substitute cooked shrimp or canned tuna fish for the chicken. If you don’t want to use avocados, substitute plain Greek yogurt. Make sure it is greek yogurt so you get the thick, creamy texture needed to hold the chicken salad together.
- Senses – Creamy avocado hugs tender chicken, with crisp celery and zesty lemon adding a fresh, savory bite.
Avocado Chicken Salad
Equipment
Ingredients
- 2 ripe avocados
- 2 tablespoons pesto
- 1 tablespoon fresh lime juice
- 1 cup cooked chicken shredded or chopped
- Fine sea salt & freshly ground pepper to taste
- 2 in croissant or brioche rolls cuthalf
- 2 leafs Boston Bibb lettuce
- 4 slices vine-ripened tomato
- 4 red onion rings
Instructions
- In a medium mixing bowl, mash avocado, pesto and lime juice together. Fold in chicken and season with fine sea salt and freshly ground pepper, to taste.
- Load each halved roll with lettuce, tomato and red onion. Generously spoon avocado pesto chicken salad between the two. Top with other half of bread.
- If you’ve tried this recipe, come back and let us know how it was!
Nutrition
Storage and Freezing
Store any leftovers in an airtight container in the refrigerator. Keep in mind that even though the lime juice will help to prevent oxidation (the avocado from turning brown), it won’t totally prevent this from happening.
Before serving, give it a few quick stirs and also test for seasoning. Your chicken salad filling might need a little salt to revamp its former flavor, a common issue with any chilled food.
I don’t recommend freezing this one. It doesn’t thaw well.
Frequently Asked Questions
A ripe avocado will give slightly when pushed near the stem, but not be mushy. Hard avocados are not yet ripe. If you plan to make your easy chicken salad in a few days, then buy an avocado that has yet to ripen.
You can can top your chicken salad salad with strips of bacon or cooked, drain and crumble bacon to add directly to the chicken salad mixture. Bacon makes everything better! You can also add things like sliced grapes, green onions or anything else you’d like to.
More Easy Sandwich Recipes
Whether for lunch or dinner, a great sandwich is always a good idea! Here are some of my favorites.
How long can this stay good for in the fridge considering there is avocado in it? I’m wanting to possibly make this ahead of the weekend if I’m able to! Thanks!
Hi Sarah, if you are referring to the avocado browning, then probably about a day. It isn’t bad (it will taste fine), but is unsightly. It is just oxidized, meaning that it touched the air. Since it is mixed with other items, including lime juice which helps prevents that, it won’t happen immediately, but will still happen. Water will naturally leach out too, so it might seem watery, just give it a good stir. You could combine all the other elements and then just add the fresh avocado when you are ready to serve.
The name is a little misleading, seems to be a sandwich and not a salad, but it is still a great tasting recipe nonetheless. I had no idea the lime juice kept it green, after all, it just tastes good so when guacamole recipes call for it I did not know of the secondary purpose, thank you for enlightening me.
Hi Sophie! I can see that. The idea behind it was a healthy “chicken salad” replacing avocado for mayo. A typical “chicken salad” is served on a sandwich or as a scoop on top of a salad, but you are right even traditional chicken “salad” is not much of a salad at all!
I found a recipe a few months ago to make chicken salad with avocado and we all really enjoy it. I would have never thought of adding pesto to it. I bet it is yummy. I am going to have to print your recipe so I can try it.