This Avocado Chicken Salad is The Most Perfect Lunch Ever. It is so darn tasty over some lettuce (or on a croissant… but I digress). I found the original recipe here but have tweaked it to my liking (read: no weird apples or grapes).
Whole30 Avocado Chicken Salad
Prep time: 15 minutes or less Cook time: 0 minutes!
- 2 cups Rotisserie Chicken (whole chicken or already shredded will work)
- 2 ripe avocados
- 1/2 medium red onion
- 6-8 stalks of celery
- 2 Tablespoons finely chopped parsley (or cilantro)
- 1/2 lime or lemon
- Salad greens
- Salt and pepper to taste
- Deseed and peel your avocados, then dice and add to the bowl.
- Use a fork to mash up the avocados first before adding the other ingredients.
- Chop/dice your celery and red onion into tiny little pieces, and add to a large bowl.
- Cut the rotisserie chicken into small pieces, then add to the bowl.
- Add parsley, salt, and pepper.
- Mix all of these ingredients together really well.
- Squeeze your lime/lemon over the mixture.
- Voila! Add to a bed of greens, and lunch/dinner is served.
Caroline’s Tips and Tricks:
- Cutting an avocado can be hard. I cut in lengthwise around the entire seed, then break apart the halves. Using a knife, hit the seed with the blade fairly hard to get it to stick to the knife, then dislodge it. Once the seed is gone, cut the avocado lengthwise then the other way a few times, to make squares. Use a spoon (or your knife, if you’re careful) to scoop out all of the diced pieces.
- I like a lot of celery, so I’d probably just cut celery until it looked like enough for me in the bowl.
- The original recipe calls for apples, and I’ve seen halved grapes in chicken salad recipes as well. Some even have pineapple?! Stop the madness, but if you like fruit in your chicken salad, go ahead and add that in if you dare.
- Sometimes you can find already shredded rotisserie chicken in the deli section of the grocery store. I just bought a whole rotisserie chicken for this recipe, because it makes great leftovers or a quick salad on the fly.
- I use a lemon for this recipe, but it’s whatever citrus you prefer. It mainly just keeps the avocado from browning too quickly.
- Also, the avocado for me does not brown very quickly in this recipe. You could go up to five days for this without the avocado going bad most likely. All of these ingredients stay good for a long time.
I plan on eating this for lunch weekly while on Whole30, making enough for lunch and leftovers for the weekend so I can have a quick meal on standby.