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.

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.

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.

More Chicken Salad Recipes

• Jalapeno Popper Chicken Salad– lots of jalapenos, cheddar cheese, and bacon.
• Golden Chicken Salad– super creamy with golden raisins and toasted walnuts.
• Greek Chicken Salad– all the flavors of a greek salad.
• Bacon Cheddar Ranch Chicken Salad

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

Avocado Sonoma Chicken Salad

5 from 3 votes

By Christin Mahrlig

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 3

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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.

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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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally posted May 13, 2015.