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    Home > Main Courses > Main Dishes Chicken > Creamy Tangy Avocado Chicken Salad

    Creamy Tangy Avocado Chicken Salad

    Published: Mar 19, 2017 · Modified: Jul 14, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Combining juicy roasted chicken breast with creamy avocado offers beautiful texture along with fresh flavor. This is a recipe for Avocado Chicken Salad. Easy, Springy, fresh and fabulous. Creamy, Tangy Avocado Chicken Salad Recipe with Celery and Dill.

    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.

    A lovely recipe to usher in Spring.

    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.

    Once cooked, 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
    • Chicken Lettuce Wraps with Almonds and Chutney

    And don’t miss my Chicken Category for tons of chicken recipe ideas. Including the most popular chicken recipe on my site for easy baked Parmesan Chicken.

    Recipe for Creamy Tangy Avocado Chicken Salad

    A recipe for avocado chicken salad mixed together with a creamy tangy dressing

    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.

    Creamy Tangy Chicken Avocado Salad

    Easy, healthy and full of flavor. A little bit cream and a little bit tangy.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course Chicken
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 531kcal
    Author: Lea Ann Brown

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    You can also use the meat from 1 rotisserie chicken. Serve on a big leaf of Bibb Lettuce, or with crackers.

    Nutrition

    Calories: 531kcal | Carbohydrates: 10g | Protein: 26g | Fat: 44g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 131mg | Potassium: 805mg | Fiber: 7g | Sugar: 1g | Vitamin A: 831IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    More Chicken Recipes

    • Tangy Pollo en Escabeche
    • Lemon Garlic Chicken In White Wine Sauce
    • Easy Chicken Taco Casserole
    • Easy Turkey Lentil Soup with Barley

    Reader Interactions

    Comments

    1. Jean | DelightfulRepast.com says

      April 08, 2017 at 7:52 am

      Lea 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.

      Reply
    2. Heather Blake says

      April 03, 2017 at 9:06 am

      After my trip to Ecuador my new favorite food is avocado! It’s so delicious in just about everything! Yummy recipe!

      Reply
    3. Abbe@This is How I Cook says

      March 29, 2017 at 4:01 pm

      What a nice change from regular chicken salad. Love that avocado touch!

      Reply
    4. Adam J. Holland says

      March 29, 2017 at 6:46 am

      5 stars
      We’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. 🙂

      Reply
    5. Karen (Back Road Journal) says

      March 22, 2017 at 2:11 pm

      This lady would like this salad for her luncheon.

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:20 pm

        Thanks Karen. 🙂

        Reply
    6. John/Kitchen Riffs says

      March 22, 2017 at 8:40 am

      What 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!

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:19 pm

        Thanks John!

        Reply
    7. Cindy Kerschner says

      March 21, 2017 at 4:25 pm

      I love that you cut the mayo with rice vinegar. What a fresh taste!

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:19 pm

        That vinegar really changed things up. In a very good way.

        Reply
    8. Susan says

      March 20, 2017 at 3:56 pm

      Bone in chicken breast is so much more flavorful than boneless! Loving those big chunks of avocado in this delicious chicken salad.

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:18 pm

        Susan, I agree completely. As always, thanks for stopping in and the comment.

        Reply
    9. anne says

      March 20, 2017 at 2:50 pm

      I love chicken salad, and the way you changed it up!

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:17 pm

        Thank you Anne.

        Reply
    10. Nicole says

      March 20, 2017 at 11:15 am

      Chicken Salad should always be served with avocado because it’s far superior to the classic method. FAR superior and your recipe looks absolutely delicious!

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:17 pm

        Thank you Nicole.

        Reply
    11. Wendy Klik says

      March 19, 2017 at 5:47 pm

      Chicken 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.

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:17 pm

        Thanks Wendy. And yes to all of those occasions. It’s a nice light recipe.

        Reply
    12. nikki@soulfullymade says

      March 19, 2017 at 4:49 pm

      5 stars
      I love this recipe! The creamy avocado and that crunch of celery – YUM!

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:16 pm

        Thanks Nikki. It’s a keeper.

        Reply
    13. Liz says

      March 19, 2017 at 1:35 pm

      This is one dreamy chicken salad! I’ve never added avocado, but it sounds AMAZING!!

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:16 pm

        Thanks Liz.

        Reply
    14. cheri says

      March 19, 2017 at 9:00 am

      5 stars
      Hi 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.

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:16 pm

        That vinegar really makes this great salad even greater. Thanks Cheri.

        Reply
    15. The Finer Cookie/Kim says

      March 19, 2017 at 7:41 am

      Yeah, 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.

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:12 pm

        I’m loving that Wild West chipotle idea!

        Reply
    16. Larry says

      March 19, 2017 at 6:51 am

      Great looking chicken salad LA – I like your shots of it

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:11 pm

        Thanks Larry!

        Reply
    17. Carlee says

      March 19, 2017 at 6:33 am

      What a yummy looking chicken salad! We love avocados and can’t wait to try this!

      Reply
      • Lea Ann Brown says

        March 22, 2017 at 4:11 pm

        Thanks Carlee, I think you’re gonna love it.

        Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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