Avocado Chicken Salad

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

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 9 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 Jan 3, 2020


  • Chicken breast icon
    Chicken breast
    1 ½ cups (about 360 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Avocado icon
    1 (about 165 g)
  • Sundried tomato icon
    Sundried tomato
    4 (about 74.4 g)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (about 3.9 g)
  • Kosher salt icon
    Kosher salt
    1 pinch (about 0.18 g)
  • Black pepper icon
    Black pepper
    1 pinch (about 0.13 g)
  • Lime icon
    ½ (about 50 g)
  • Romaine lettuce hearts icon
    Romaine lettuce hearts
    as needed


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

Step preview

  1. Add chicken breast and olive oil to a clean large mixing bowl
  2. Stir gently
  3. Add avocado and sundried tomato to the salad
  4. Stir gently
  5. Add fresh parsley, kosher salt, black pepper and lime to the salad
  6. Fold gently until combined
  7. Place romaine lettuce hearts on a clean serving plate
  8. Scoop salad onto salad
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