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Guacamole Chicken Salad Recipe

Guacamole Chicken Salad Recipe
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Looking for fresh, bold flavors in a snap? This Guacamole Chicken Salad combines creamy avocado, tender chicken, and zesty lime for a healthy, mayo-free twist on a favorite classic. Perfect for wraps, sandwiches, lettuce cups, or even tortilla chips—it’s quick, easy, and totally delicious.

Ingredients

Scale

Main Ingredients

  • 2 ripe avocados (smooth and creamy—no mushy ones!)
  • 1 lb chicken breast (shredded or diced, cooked however you like)
  • 1/3 cup onion, finely minced
  • 2 garlic cloves, minced
  • 1–2 jalapeños, minced (seeds removed for mild spice, left in for extra heat)
  • 2–3 tbsp fresh lime juice (adjust to taste)
  • 2 tbsp fresh cilantro, chopped (plus more for topping)
  • Sea salt, to taste

Shortcut Alert: Rotisserie chicken works like a charm here!

Instructions

1. Cook the Chicken (Skip if Using Pre-Cooked)

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with foil and drizzle chicken breasts with olive oil. Sprinkle generously with salt, pepper, and optional garlic or onion powder.
  3. Bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  4. Let the chicken cool before shredding or dicing. Tip: Warm chicken will make your salad soggy—patience pays off here!

2. Mash, Mix, and Marvel

  1. In a large bowl, mash the avocados with a fork. Keep a little texture—it’s part of the magic.
  2. Add the onion, garlic, jalapeños, lime juice, cilantro, and chicken. Mix gently until everything is coated in creamy avocado goodness.

3. Taste and Finish

  1. Sprinkle in sea salt a bit at a time, tasting as you go. Want more zing? Add another splash of lime juice.
  2. Garnish with extra cilantro and serve the salad immediately.

Notes

How to Serve It

This salad’s a chameleon. Here’s how to enjoy it:

  • Low-carb lovers: Scoop it into lettuce wraps or over greens.
  • On the go: Stuff it into wraps, sandwiches, or tacos.
  • Party pick: Serve as a chunky dip with tortilla chips.

Tips to Nail It

  • Avocado Perfection: Use avocados that are just ripe—soft but not squishy.
  • Meal Prep Hack: Prep cooked chicken ahead of time and dice the veggies, but mash the avocado just before serving for the best texture.

Storing Leftovers

Got extras? Here’s what to do:

  • Store in an airtight container for up to 24 hours.
  • Press plastic wrap directly onto the surface of the salad to slow browning (lime juice helps, but it’s not magic).
  • Important: This salad’s best when fresh. No reheating—it’s all about that cool, creamy texture.

Find it online: https://paleo.recipes/guacamole-chicken-salad/