Ingredients:

  • 1 pound cooked chicken (breast or thigh), shredded or diced
  • 2 stalks celery, finely diced
  • 1/4 cup red onion or shallot, very finely diced
  • 1/4 cup fresh coriander (cilantro), finely chopped
  • 1 Tbsp fresh chives or dill, finely chopped
  • 2 large ripe avocados (Hass)
  • 2 Tbsp fresh lime juice
  • 1 Tbsp mayonnaise (optional binder)
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper, freshly ground
  • 1/8 tsp cayenne pepper (optional)

Instructions:

  1. Prep the Chicken: If not using pre-cooked chicken, cook until fully done, allow to cool slightly, then shred or dice into bite-sized pieces and set aside in the large mixing bowl.
  2. Chop the Aromatics: Finely dice the celery and red onion/shallots. Chop the fresh coriander and chives. Add all prepared vegetables and herbs to the chicken bowl.
  3. Prepare the Avocado: Halve the avocados, remove the pits, and scoop the flesh into a medium bowl.
  4. Mash: Using a fork or a potato masher, lightly mash the avocado until about 80% smooth—you want some small chunks remaining for texture.
  5. Mix the Dressing: To the mashed avocado, add the lime juice, Dijon mustard, optional mayonnaise, garlic powder, salt, pepper, and cayenne (if using). Stir well until thoroughly combined and seasoned.
  6. Combine Components: Scrape the entire avocado dressing mixture into the bowl containing the chicken, vegetables, and herbs.
  7. Fold Gently: Using a rubber spatula, gently fold the mixture together. Be careful not to over-mix or aggressively mash the chicken. Stop when everything is evenly coated in the green dressing.
  8. Taste and Adjust: Taste a spoonful and adjust seasoning, adding extra salt or lime juice for brightness if needed.
  9. Chill (Crucial Step): Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to marry and sets the salad structure.
  10. Serve: Give a final gentle stir before serving this Zesty Avocado Chicken Salad.