Dinner

Guacamole Chicken Salad Recipe

ByJulian Dempsey October 15, 2025October 15, 2025

Introduction

This Guacamole Chicken Salad is a fresh and flavorful twist on classic chicken salad, combining creamy avocado with zesty lime and a hint of jalapeño heat. It’s perfect for a quick lunch or light dinner, and pairs wonderfully with tortilla chips, wraps, or crisp lettuce leaves.

A white bowl filled with a creamy green avocado salad mixed with shredded chicken and small pieces of red bell pepper, topped with chopped green onions and cilantro leaves. Two wooden spoons with textured handles rest inside the bowl. On the right edge of the bowl are two lime wedges. Surrounding the bowl on a white marbled texture surface are an open avocado half, a small white bowl of triangular white tortilla chips, a small wooden bowl with coarse salt and a wooden spoon, lime wedges, tortilla chips, and scattered cilantro leaves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. chicken tenders (or 2-2½ cups shredded chicken)
2 large avocados, mashed
2 stalks of green onion, sliced thin (green & white parts)
½ – 1 jalapeño, deseeded and finely diced
½ cup cherry tomatoes, diced
2 Tbsp cilantro, chopped
1-2 Tbsp lime juice (to taste)
Garlic salt, to taste
Black pepper, to taste
Serving options: Tortilla chips, flour tortillas, lettuce, etc.

Instructions

Step 1: If using fresh chicken, preheat your oven to 375°F (190°C) and spray a baking dish with cooking spray. Season the chicken tenders with salt and pepper, place them in the dish, and bake for 15-20 minutes until cooked through. Once done, shred the chicken using two forks and let it cool completely.
Step 2: In a large bowl, combine the shredded chicken, mashed avocado, sliced green onion, diced jalapeño, diced cherry tomatoes, and chopped cilantro. Pour lime juice over the mixture and stir well. Season with garlic salt and black pepper to your liking.
Step 3: Serve immediately or refrigerate for 10-15 minutes to let the flavors meld. If chilling, cover the salad with plastic wrap directly on the surface to prevent the avocado from browning.

Tips & Variations

Use rotisserie chicken to save time and add extra flavor.
Adjust the amount of jalapeño to control the spice level.
Add a small amount of diced red onion for extra crunch and sharpness.
Mix in a little Greek yogurt or sour cream for a creamier texture.

Storage

Store the guacamole chicken salad in an airtight container in the refrigerator for up to 2 days. To minimize browning, press plastic wrap directly onto the salad’s surface before sealing. Stir gently before serving, and enjoy chilled or at room temperature.

How to Serve

The image shows a green bowl filled with a chunky guacamole mix made of avocado, small pieces of red tomato, and green herbs, garnished with three lime wedges and fresh coriander leaves on top; two tortilla chips, one blue and one light beige, rest partially inside the guacamole on the right edge of the bowl; nearby are white plates with dollops of guacamole and mixed blue and light beige tortilla chips scattered around; lime halves, a salt container, a green pepper, and a single coriander leaf are also on the white marbled textured background around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken from another recipe?

Yes, leftover cooked chicken works perfectly for this salad. Just shred or dice it before mixing with the other ingredients.

How do I prevent the avocado from turning brown?

Adding lime juice helps prevent browning, and covering the salad with plastic wrap pressed directly onto the surface reduces exposure to air, keeping it fresh longer.