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Avocado Sonoma Chicken Salad

Healthy Avocado Sonoma Chicken Salad is creamy and crunchy and loaded with good nutrition. Celery, red onion, and toasted pecans provide the crunch, a mashed ripe avocado and a little mayo give it plenty of creaminess, and halved red grapes add little bursts of sweetness.

Avocado Somoma Chicken Salad in a wooden bowl.

Typically I love a chicken salad that’s loaded in mayo.

But more and more I’ve been using a mashed avocado, one of my favorite foods, to provide most of the creaminess for chicken salad. Avocados are so full of healthy fats and they have a creaminess to them that just can’t be beat.

I added just a little mayo to this recipe. Old habits die hard.  🙂

You could use yogurt instead.

Chicken Salad in wooden salad bowl.

Recipe Tips

I usually eat this Avocado Sonoma Chicken Salad on a bed of lettuce, but it makes a great sandwich too.

I like to use chicken breasts that I have cooked on my grill pan, but you can use any cooked chicken: poached, baked, or even Rotisserie chicken from the store.

Storage

This chicken salad is best eaten within 24 hours. The avocados will turn brown overtime. Be sure to place plastic wrap directly on top of the salad to keep it fresh-looking for as long as possible.

Avocado Somoma Chicken Salad in wooden bowl.

More Chicken Salad Recipes

For more recipe ideas follow Spicy Southern Kitchen on Pinterest and Instagram.

Avocado Sonoma Chicken Salad

Healthy Avocado Sonoma Chicken Salad is creamy and crunchy and loaded with good nutrition. Celery, red onion, and toasted pecans provide the crunch, a mashed ripe avocado and a little mayo give it plenty of creaminess, and halved red grapes add little bursts of sweetness.
PREP: 10 mins
0 mins
TOTAL: 10 mins
SERVINGS: 3

Ingredients

  • 2 boneless grilled chicken breasts
  • 1 large avocado
  • 1 tablespoon mayonnaise or greek yogurt
  • 1 tablespoon lemon or lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup halved red seedless grapes
  • 1 celery rib, diced
  • 1/3 cup chopped red onion
  • 1/2 cup toasted pecans

Instructions

  • Dice chicken and place in a medium bowl.
  • In a small bowl, mashed avocado and mix in mayonnaise, lemon juice, salt and pepper. Add to chicken and stir to coat chicken in avocado mixture.
  • Stir in grapes, celery, and onion.
  • Sprinkle toasted pecans on top just before serving.

Notes

The avocado will turn brown over time. Best eaten within 24 hours. Store leftovers with plastic wrap pressed onto the surface to help keep the avocado from oxidizing.

Nutrition

Calories: 361kcal
Author: Christin Mahrlig
Course: Lunch, Salad
Cuisine: American
Keyword: avocado, chicken salad

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Originally posted May 13, 2015.

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21 thoughts on “Avocado Sonoma Chicken Salad”

  1. This had an amazing flavor and the whole family loved the sweetness from the grapes. My aunt is visiting tomorrow and I’m serving this for lunch on croissants. 🙂 Thank you!

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