This is a recipe for Avocado Chicken Salad. Easy, Springy, Fresh and Fabulous. Creamy, Tangy Avocado Chicken Salad Recipe with Celery and Dill.
This week’s Sunday Supper theme is all about Easy Spring Recipes. Spring is in the air! Let’s celebrate with some beautiful recipes featuring the flavors of spring.
If you’re not familiar, the #SundaySupper Movement was started by Isabel over at Family Foodie as a project for “bringing back Sunday supper around the family table.” Who can argue with that??? And a big thanks to Anne from Simple and Savory for hosting our event this week.
Remember when adding grapes to chicken salad was the greatest thing to ever happen to chicken salad? It was exciting. It was delicious. It was 100 years ago. Let’s update that trend, and let’s start with avocados.
I’ve made no bones that I have no tolerance for dry and pressed saw-dusty textured chicken breast. I’m a dark meat fan for the most part. But roast a chicken the right way, bone in, skin on, involve some butter and I think I could eat it every day. That’s how we start this recipe, by roasting a chicken breast to all it’s juicy glory.
Remove the skin, remove the meat from then bone and then dicing it to drench it in a wonderfully light sauce that’s got just enough rice vinegar to tang up your life. Add some scallions, a crunch of celery and fresh dill and those Robins will start singing.
And if you’re love a good main course chicken salad recipe as much as I do, you might want to take a look at:
- Casa Grande Mexican Chicken Salad
- Sweet Chili Mustard Grilled Chopped Chicken Salad
- Pasta Chicken Salad Recipe
- Aspen Village Chicken Salami Salad
- Los Olivos Cafe Chicken Couscous Salad
Recipe for Creamy Tangy Avocado Chicken Salad
Serve this light and fresh salad simply on a bed of lettuce, or on top of crackers for a party appetizer. Perfect for a ladies luncheon. I hope you give this Chicken Avocado Salad recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.
And if you have a favorite chicken salad recipe, let me know, I’d love to give it a try.
Easy, healthy and full of flavor. A little bit cream and a little bit tangy.
- 2 chicken breast halves, bone in, skin on roasted, then cubed
- 1 bunch scallions chopped
- 4 stalks celery chopped
- 2 avocados 1 halved and 1 chopped
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons mayonnaise
- 1/4 cup parsley leaves
- ¼ cup chopped fresh dill
- Salt and freshly ground black pepper
- Roast your chicken breast. Then cool and cube.
In a large bowl, toss the chicken, scallions and celery to combine. Gently stir in the chopped avocado and 1 tablespoon of the lemon juice.
- In a blender, combine the remaining avocado and lemon juice. Add the olive oil, vinegar, mayonnaise, parsley and dill. Puree until smooth. The mixture should be thick and about the consistency of mayonnaise. (If needed, thin the mixture with 1 to 2 tablespoons water.)
Pour the dressing over the chicken mixture and gently toss to coat. Season with salt and pepper. Taste and adjust flavors to suit you.
Store in an airtight container in the refrigerator until ready to serve. The salad will keep, refrigerated, for up 1 day.
Garnish with fresh dill.
You can also use the meat from 1 rotisserie chicken. Serve on a big leaf of Bibb Lettuce, or with crackers.
Carlee says
March 19, 2017 at 6:33 amWhat a yummy looking chicken salad! We love avocados and can’t wait to try this!
Lea Ann Brown says
March 22, 2017 at 4:11 pmThanks Carlee, I think you’re gonna love it.
Larry says
March 19, 2017 at 6:51 amGreat looking chicken salad LA – I like your shots of it
Lea Ann Brown says
March 22, 2017 at 4:11 pmThanks Larry!
The Finer Cookie/Kim says
March 19, 2017 at 7:41 amYeah, 100 years ago is right…grapes in salad. I too have rediscovered avocado recently. I should add it chicken salad. Maybe with a spoon of chipotle. Thanks for this recipe, Wild West sister.
Lea Ann Brown says
March 22, 2017 at 4:12 pmI’m loving that Wild West chipotle idea!
cheri says
March 19, 2017 at 9:00 amHi Lea Ann, love that you added vinegar here, it just makes the salad and your chicken looks perfectly cooked. The avocado is a real nice touch.
Lea Ann Brown says
March 22, 2017 at 4:16 pmThat vinegar really makes this great salad even greater. Thanks Cheri.
Liz says
March 19, 2017 at 1:35 pmThis is one dreamy chicken salad! I’ve never added avocado, but it sounds AMAZING!!
Lea Ann Brown says
March 22, 2017 at 4:16 pmThanks Liz.
nikki@soulfullymade says
March 19, 2017 at 4:49 pmI love this recipe! The creamy avocado and that crunch of celery – YUM!
Lea Ann Brown says
March 22, 2017 at 4:16 pmThanks Nikki. It’s a keeper.
Wendy Klik says
March 19, 2017 at 5:47 pmChicken Salad does remind me of Spring. Perfect for a mother’s day brunch or a luncheon for a baby or wedding shower. Love the idea of adding avocado.
Lea Ann Brown says
March 22, 2017 at 4:17 pmThanks Wendy. And yes to all of those occasions. It’s a nice light recipe.
Nicole says
March 20, 2017 at 11:15 amChicken Salad should always be served with avocado because it’s far superior to the classic method. FAR superior and your recipe looks absolutely delicious!
Lea Ann Brown says
March 22, 2017 at 4:17 pmThank you Nicole.
anne says
March 20, 2017 at 2:50 pmI love chicken salad, and the way you changed it up!
Lea Ann Brown says
March 22, 2017 at 4:17 pmThank you Anne.
Susan says
March 20, 2017 at 3:56 pmBone in chicken breast is so much more flavorful than boneless! Loving those big chunks of avocado in this delicious chicken salad.
Lea Ann Brown says
March 22, 2017 at 4:18 pmSusan, I agree completely. As always, thanks for stopping in and the comment.
Cindy Kerschner says
March 21, 2017 at 4:25 pmI love that you cut the mayo with rice vinegar. What a fresh taste!
Lea Ann Brown says
March 22, 2017 at 4:19 pmThat vinegar really changed things up. In a very good way.
John/Kitchen Riffs says
March 22, 2017 at 8:40 amWhat a terrific dish! I prefer chicken thighs, too, but often chicken breast is on sale at a really good price and I can’t resist. I always roast it, then use it in other dishes — best way to cook chicken breast, IMO. Anyway, this looks super — thanks!
Lea Ann Brown says
March 22, 2017 at 4:19 pmThanks John!
Karen (Back Road Journal) says
March 22, 2017 at 2:11 pmThis lady would like this salad for her luncheon.
Lea Ann Brown says
March 22, 2017 at 4:20 pmThanks Karen. 🙂
Adam J. Holland says
March 29, 2017 at 6:46 amWe’re eating more dishes like this these days, as the temps are already reaching the 80s. This looks right up our alley. Being the lazy guy (with very little ‘kitchen’ space) that I am, I think I might try this with a rotisserie chicken. Thanks, Lea Ann. Hope all is well on The Ranch. 🙂
Abbe@This is How I Cook says
March 29, 2017 at 4:01 pmWhat a nice change from regular chicken salad. Love that avocado touch!
Heather Blake says
April 3, 2017 at 9:06 amAfter my trip to Ecuador my new favorite food is avocado! It’s so delicious in just about everything! Yummy recipe!
Jean | DelightfulRepast.com says
April 8, 2017 at 7:52 amLea Ann, I do tend to have more chicken salad in spring than any other time of year, now that I think about it. And this gorgeous salad combines some of my very favorite flavors.