This tasty avocado chicken salad
is the perfect lunch meal with a
Mexican twist. Fresh and light
meal not bad on the waist line either.
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Avocados are delicious and versatile. They enhance texture and flavor whether chopped, sliced, diced, or used as an edible bowl. Their creamy richness pairs perfectly with chicken, creating a satisfying, nutritious meal.
This recipe brings chicken and avocado together with a light Mexican flair. Bright salsa verde, cilantro, and lime give the salad fresh, tangy notes while jalapeño and cayenne add a gentle heat. It’s an easy, flavorful lunch that feels indulgent but stays waistline-friendly.
I used salsa verde for this recipe — its tangy, slightly smoky flavor complements the avocado and chicken beautifully. If you haven’t cooked with salsa verde before, it’s a great ingredient to explore for easy, flavorful dishes.
This recipe is written for one serving; multiply ingredients to serve more people. I used half a chicken breast for a single portion, slicing it lengthwise so it cooks quickly and evenly. Brush the chicken with a little olive oil and season with taco seasoning before cooking for a simple, savory base.
Once the chicken is cooked, shred it with two forks and place it in a bowl. Add the salsa verde, mayonnaise, chopped cilantro, diced jalapeños, lime juice, and a pinch of cayenne. Mix until the chicken is well coated and the flavors are balanced. Taste and adjust seasoning as needed.
Choose ripe but firm avocados and cut them in half lengthwise. Remove the pit and carefully peel each half. For smaller avocados, scoop out a bit more flesh to create space for the chicken salad. Spoon the prepared chicken mixture into each avocado half and serve immediately.
Chicken Avocado Salad
Ingredients
- 1 half of a chicken breast
- 1 avocado
- 4 TBSP salsa verde
- 2 TBSP chopped jalapenos
- 2 TBSP mayo
- 1 TBSP chopped cilantro
- 1/2 TBSP taco seasoning
- 3 TSP lime juice
- 1 TSP olive oil
- 1/8 TSP cayenne pepper
Instructions
-
Slice the chicken breast in half lengthwise. Rub with olive oil, season with taco seasoning, and cook until done. Shred the cooked chicken with two forks.
-
In a bowl, combine the shredded chicken with salsa verde, mayo, chopped jalapeños, cilantro, lime juice, and cayenne. Stir until well mixed and taste to adjust seasoning.
-
Cut the avocado in half and remove the pit. Peel carefully and, if desired, scoop out a little extra avocado to create space for the filling.
-
Spoon the chicken salad into the avocado halves and serve immediately.
Nutrition
