This avocado chicken salad is fresh, colorful, and made without mayo, using tender chicken breast, ripe avocado, mango, cherry tomatoes, and a simple lime dressing. It's quick to prepare and works well as a light lunch or easy dinner.
Avocado Chicken Salad Without Mayo: Fresh, Creamy, and Light
This avocado chicken salad is fresh and healthy, perfect for lunch. Instead of using mayo, it's made with a lime and extra virgin olive oil dressing, giving you all the flavor. Packed with lean chicken for protein, healthy fats from the avocado, and loads of nutrients, it's as nutritious as it is tasty.
This recipe takes chicken salad to the next level! The avocado makes it creamy and delicious, even without mayo. It's become my go-to lunch because it's easy to make and keeps me feeling full and energized. With its creamy avocado base and simple, fresh ingredients, this salad is both satisfying and refreshing, much like my chicken salad with grapes, but with a brighter, tropical twist.
Why You'll Love This Avocado Chicken Salad
- Quick & Easy: This salad is a breeze to make with simple ingredients and just a few easy steps. It's perfect for busy days when you want a healthy meal without spending too much time in the kitchen.
- Fresh & Flavorful: The mix of creamy avocado, sweet mango, juicy cherry tomatoes, and zesty lime brings a refreshing burst of flavor to every bite. It's light, vibrant, and delicious all year round!
- Great for Meal Prep or Sharing: Whether you're making a quick lunch or serving a crowd, this salad works for both. It's easy to prep ahead; just keep the dressing separate until you're ready to serve.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken: I like using poached chicken breasts for their mild flavor; sometimes I use rotisserie chicken and grilled chicken.
- Avocado & Mango: Ripe mango brings a burst of sweetness and that tropical touch I love, while avocado adds creaminess and those healthy fats that make every bite satisfying.
- Fresh Flavor: Cherry tomatoes add a juicy pop, and a handful of fresh cilantro ties everything together with its herbal note. The mix of sweetcorn and red onion gives the salad just the right crunch and freshness.
- Dressing: I whisk lime juice, extra virgin olive oil, and a drizzle of honey; it's tangy, smooth, and slightly sweet. A pinch of salt and black pepper brings it all to life and highlights the natural flavors beautifully.
How to Make Avocado Chicken Salad
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prep the Base: Cut the poached chicken into small pieces and place it in a large bowl.
2. Add the Mix-ins: Add diced mango and avocado, quartered cherry tomatoes, thinly sliced red onion, and drained sweetcorn.
3. Make the Dressing: In a small bowl, whisk cilantro, lime juice, extra virgin olive oil, honey, salt, and pepper until smooth.
4. Dress and Toss: Drizzle the dressing over the salad and mix gently until everything is evenly coated.
My Tips for Recipe Success
Season: I always give it a final taste before serving and adjust the salt and pepper; just a little extra can make all the difference in bringing the flavors together.
Store Leftovers Wisely: If there's any left, I press plastic wrap directly over the surface of the salad to keep the avocado from browning too quickly. It still tastes great the next day, but I like to enjoy it within 24 hours while it's at its freshest.
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Recipe
Avocado Chicken Salad
Ingredients
- 2 Boneless Skinless Chicken Breasts - Cooked and Chopped
- 1 Mango - Diced
- 1 Avocado - Diced
- 200 g Cherry Tomatoes - Cut into Quarters
- 1 Red Onion - Thinly sliced
- 150 g Sweetcorn
For Dressing:
- 2 tablespoon Cilantro - Chopped
- 60 ml Lime Juice
- 3 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Honey
- 1 teaspoon Salt
- ¾ teaspoon Freshly Ground Black Pepper
Instructions
- In a large bowl, add diced chicken, mango, avocado, cherry tomatoes, red onion, and sweetcorn.
- In a small bowl, whisk together chopped cilantro, lime juice, extra virgin olive oil, honey, salt, and black pepper until well combined.
- Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Serve immediately for the freshest flavor or chill for 15-20 minutes to let the flavors meld together.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
I was blown away by this avocado chicken salad. It's incredibly flavorful and surprisingly easy to make. The combination of textures and flavors is simply divine.