Guacamole Chicken Salad Recipe

Ever wondered what happens when creamy guacamole collides with hearty chicken salad? You get this flavorful masterpiece—Guacamole Chicken Salad. It’s a mash-up (literally) that skips the usual mayo in favor of silky, ripe avocados. The result? A lighter, dairy-free, and keto-friendly dish that’s bursting with vibrant Mexican-inspired flavors like lime, jalapeño, and cilantro.

This dish isn’t just delicious—it’s versatile. Perfect for summer barbecues, quick weeknight dinners, or meal prep for the week. Ready to give it a try? Let’s dive into the details.

Recipe Snapshot

Quick Stats You’ll Love

• Prep Time: 10 minutes
• Cook Time: 20 minutes (if cooking fresh chicken)
• Total Time: About 30 minutes
• Serves: 4 as a main dish, 6 as a side
• Difficulty: Easy enough for beginners, satisfying for seasoned cooks

The bonus? If you’ve got pre-cooked chicken on hand, this recipe comes together even faster.

What You’ll Need

Ingredients

The recipe stays simple, but every ingredient adds its magic:

• Avocados (2 medium): Ripe for creamy goodness, but not too soft.
• Chicken Breast (1 pound): Cooked and shredded or diced. Pre-cooked rotisserie works too.
• Lime Juice: Freshly squeezed, to brighten the flavors.
• Jalapeño: Adds just the right amount of heat. Adjust to taste!
• Cilantro: Chopped for that earthy freshness.
• Minced Onion & Garlic: For some bite and bold flavor.
• Sea salt, black pepper, and olive oil round out the seasoning.

Missing something? No problem:

• Swap jalapeños for bell peppers if you want less spice.
• Sub Greek yogurt for avocado (it’s a different vibe but works).
• Or use chickpeas or tofu instead of chicken for a vegan twist.

Simple Steps to Make It

1. Cook the Chicken

• Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
• Drizzle the chicken breasts with olive oil and season generously with salt, pepper, and optional garlic powder.
• Bake for 20 minutes, or until the internal temp hits 165°F. Let it cool completely before shredding or dicing.

Quick Tip: Don’t have time? Use rotisserie chicken or leftover grilled chicken. Just as easy, just as tasty.

2. Mash & Mix

• In a large mixing bowl, mash the avocados with a fork or potato masher. Keep it chunky for texture.
• Stir in the minced onion, garlic, jalapeño, lime juice, cilantro, and your shredded chicken.
• Add salt, taste, and adjust as needed.
• Gently mix everything so the flavors unite without the salad turning into mush.

Make It Your Own

This recipe is a blank canvas waiting for your personal touch. Some ideas:

Spice Level

• Dial it back: Remove jalapeño seeds.
• Turn it up: Swap jalapeños for serrano peppers.

Fun Add-Ins

• Roasted corn or cherry tomatoes for sweetness.
• Crumbled queso fresco for a creamy, cheesy finish (if dairy isn’t an issue).

Serving Options

• For a light meal: Spoon it into lettuce cups.
• For a heartier vibe: Use it as a filling for sandwiches, wraps, or tacos.
• For a party snack: Serve it with tortilla chips.

Pro Storage Tips

Here’s the deal with avocados—they brown quickly. To keep your salad looking fresh:

• Store it in an airtight container in the fridge.
• Press plastic wrap directly onto the surface of the salad before sealing the lid.

Even with these tips, it’s best to enjoy this dish within 24 hours. Reheating? Not recommended. It’s a salad meant to be served cold and fresh.

Why You’ll Love It

Guacamole Chicken Salad is one of those recipes that checks all the boxes. It’s fresh, easy, and packed with flavor. Whether you whip it up for game night or meal prep it for healthy lunches, it’s bound to wow anyone who tries it.

So grab those avocados, and let’s get started. Your taste buds are about to thank you!

This version uses a relaxed tone, simple language, and formatting to make the article approachable, engaging, and fun to read—all while keeping it informative.

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