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Avocado Chicken Salad

Avocado Chicken Salad

Photo: José Picayo

Hands-on time 16 mins
Total time 16 mins

Serves 4 (serving size: 1 cup salad and about 1/2 cup chips)

Fresh, tasty, and delicious is how this 5-star, Avocado Chicken Salad is commonly described. Mrshartzell raves, “So delicious and easy! I could seriously eat this every day!” You’re not alone. We could, too. This particular recipe uses vinaigrette instead of mayonnaise but doesn’t lose its creamy texture, thanks to avocado. Salsa and fresh cilantro give this chicken salad its south-of-the-border flavors. So, instead of layering over a bed of greens, serve with tortilla chips for scooping and an added crunch. This recipe works for any week day lunch or even for a Cinco de Mayo celebration. You can also mix this quick and easy recipe up with some black beans or corn! 


  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 3/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup refrigerated fresh salsa
  • 1 ripe avocado, peeled and chopped
  • 3 ounces tortilla chips
  • Garlicky Asparagus

Nutrition Information

  • calories 345
  • fat 21.1 g
  • satfat 3.1 g
  • monofat 12.1 g
  • polyfat 4.5 g
  • protein 19.2 g
  • carbohydrate 20.4 g
  • fiber 4.5 g
  • cholesterol 50 mg
  • iron 1.1 mg
  • sodium 579 mg
  • calcium 52 mg

How to Make It

  1. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add chicken and cilantro; toss to combine. Gently fold in salsa and avocado. Serve with chips.

    Preparing Avocados

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit