Avocado Chicken Salad

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recipe by Feeding Gluten Free https://feedingglutenfree.com/

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    410
based on 6 ratings

I wanted to venture out and substitute mayonnaise in this salad, so I incorporated avocado. Sun dried tomatoes add a punch to this dish. That bitter, vinegary bite contrasts the smoothness you get from the chicken and avocado pieces. To top everything off, Italian parsley finishes off this salad beautifully. Be sure to include lime juice in this chicken salad. It flavors the dish and gives the avocado a nice, bright green color. It also helps mimic the flavor of mayonnaise.

recipe updated Apr 4, 2018

Ingredients

  • Chicken breast icon
    Chicken breast
    360g
  • Olive oil icon
    Olive oil
    15ml
  • Avocado icon
    Avocado
    165g
  • Sundried tomato icon
    Sundried tomato
    74g
  • Fresh parsley icon
    Fresh parsley
    4g
  • Kosher salt icon
    Kosher salt
    1 pinch
  • Black pepper icon
    Black pepper
    as needed
  • Lime icon
    Lime
    x ½
  • Romaine lettuce hearts icon
    Romaine lettuce hearts
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Serving plate
  • kCook icon Large mixing bowl

Step preview

  1. Get a clean large mixing bowl
  2. Add cooked, cubed chicken breast
  3. Add olive oil
  4. Stir gently
  5. Add diced avocado
  6. Add halved, drained, chopped sundried tomato
  7. Stir gently
  8. Add chopped fresh parsley
  9. Add kosher salt
  10. Add ground black pepper
  11. Add juice of lime
  12. Fold gently until combined
  13. Place romaine lettuce hearts on a serving plate
  14. Scoop salad onto serving plate
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