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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
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

Instructions

  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.