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Creamy and fresh chicken salad recipe with avocado. Perfectly tangy. A great recipe for a ladies lunch.

Creamy Tangy Chicken Avocado Salad

Easy, healthy and full of flavor. A little bit cream and a little bit tangy.

Course Main Course Chicken
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 531 kcal
Author Lea Ann Brown


  • 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


  1. 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.

  2. 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.)
  3. Pour the dressing over the chicken mixture and gently toss to coat. Season with salt and pepper. Taste and adjust flavors to suit you.

  4. Store in an airtight container in the refrigerator until ready to serve. The salad will keep, refrigerated, for up 1 day.

  5. Garnish with fresh dill.

Recipe Notes

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

Nutrition Facts
Creamy Tangy Chicken Avocado Salad
Amount Per Serving
Calories 531 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 8g50%
Cholesterol 75mg25%
Sodium 131mg6%
Potassium 805mg23%
Carbohydrates 10g3%
Fiber 7g29%
Sugar 1g1%
Protein 26g52%
Vitamin A 831IU17%
Vitamin C 24mg29%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.