Avocado Chicken Salad – Mayo Free!

Avocado Chicken Salad

Mid-day lunch is the perfect time for a vegetable-loaded chicken salad – without the eggs and soy often found in conventional mayo-based salads. This Avocado Chicken Salad is quick and easy to make, and is very simple. This chicken salad get’s it’s creaminess from avocado, so you don’t have to spend too much on vegan mayonnaise to make this recipe.

Mix this recipe up by adding different vegetables (like chopped peppers, tomatoes, green onions) or you have fun and mix in chopped dried or fresh fruit.

Easy, affordable, tasty, and healthy – sounds like the perfect lunch to me!

Easy Avocado Chicken Salad

Gluten Free, Paleo; Free of: dairy, eggs, soy, nuts

Serves 2
  • 1/2 medium avocado
  • Juice of 1/2 lime
  • 1-2 teaspoons course brown mustard
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • 1 cup cooked chicken breast, chopped
  • 1/2 cup chopped vegetables of choice (I used chopped radishes, carrots, and purple cabbage in mine)
  1. In a small bowl, mash the avocado with the lime juice and mix in the brown mustard, garlic powder, and salt and pepper.
  2. Mix in the chopped chicken breast and chopped veggies.
  3. Serve on your favorite bread, crackers, or vegetables.
  4. Enjoy!
  • If you need to store this in the fridge, keep the avocado seed in the container with the salad. The avocado seed helps to slow browning and oxidation of the avocado! This works for any avocado-based foods, like guacamole
  • Nutrients per serving (approximate): 190 calories, 8.5 g fat, 5.6 g carbohydrates, 3 g fiber, 22.5 grams protein


Avocado Chicken Salad

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    • says

      Hi Mazza! I used just a plain brown course mustard, most likely a store brand. Course brown mustard is what I prefer personally, but you can use any mustard you like in this recipe.

  1. Lori R. says

    I mixed with chopped walnuts, carrots & diced apple. Needs seasoning such as cumin, onion powder. I sprinkled with paprika and hot sauce before serving on open-faced slider buns. Would benefit from fresh herbs such as parsley. Will definitely make again, would be a nice hors d’oeuvre served with crackers or on sliced baguette.

  2. Petra V. says

    Made this for lunch today – yummy! It is really delicious! (I ate it on crackers and used lemon juice instead of lime. I put in a carrot, a piece of red bell pepper and a tomato.) Loved it, thank you so much :)

  3. leal says

    Yay – I am eliminating gluten, eggs, soy from my diet for a few weeks so this is totally appropriate right now. I was not looking forward to this but seeing the photo of the chicken salad on cucumber rounds looks amazing. I may also try it as a wrap in lettuce leaves.
    Thank you for this recipe.

  4. Emily says

    I just made this, with red onion and cucumber on wheat crackers and it was absolutely delicious! Thank you for this tasty, healthy, and easy recipe!

    • thefitcookie27 says

      Hi Miriam, I estimated the number of calories in this salad and this is what I came up with:
      Nutrients per serving (approximate): 190 calories, 8.5 g fat, 5.6 g carbohydrates, 3 g fiber, 22.5 grams protein
      I hope that helps :)


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