Chicken Avocado Salad (AIP)

Paleo chicken avocado salad

Whenever I poach or roast chicken, I make sure there is extra for chicken salad. I am not sure which I like better, fresh roasted chicken for dinner or the chicken salad the next day. Not only is it an enjoyable summer lunch, it is hard to get easier.

Hard, but not impossible.

An easier alternative to making homemade mayo for chicken salad is to use an avocado based dressing. The avocado adds creaminess in a whole food form, and takes but a few seconds to blend up with a few other ingredients.

I figured since the avocado was making it green, might as well play with that as much as possible. So in went the limes, cilantro, green onion, and a bit of non-green garlic snuck in too as garlic makes everything better regardless of its boring color palate.

Forget green eggs, or green ham…

Let’s eat green chicken!

I could eat it in a house. I could eat it in a boat. Probably not with a goat, though. That just seems weird to me, but as I have never eaten chicken salad with a goat before I am willing to stand corrected if I ever had the chance.

The sauce is full of the most common flavors in guacamole. But, there are a few key differences between this in guacamole. While I love a good guacamole with plantain chips, I didn’t really feel the texture would go so well with a chicken salad.

A bit of water and oil turns the texture of the avocado dressing for the chicken salad into a texture similar to the light creaminess of sour cream or mayo instead of the hefty creaminess you get in guacamole

I recommend eating this with freshly crisp vegetable “crackers”. I did squares of bell peppers this time, but cucumber slices is also really nice with chicken salad as is jicama. If you did either of those, this would even be AIP.

They complement each other very well in a light summery lunch.

Chicken Avocado Salad (Autoimmune Paleo Recipe)

Prep Time

Cook Time

Total Time

15 Min

  0 Min

  15 Min


Makes 3-4 Servings

  • ~2 ½ C leftover Chopped Chicken*
  • 1 Large Avocado
  • 2 Cloves of Garlic, Minced
  • 1/2 C Cilantro Leaves, Loose
  • Juice from 2 Limes
  • 2 Tbsp Water
  • 2 Tbsp Avocado Oil or Refined Olive Oil
  • 1/4 Tsp Salt, Plus More To Taste
  • 1 Green Onion, Sliced
  • 4 Bell Peppers, 2 Jicama, or 2 English Cucumbers for Serving


1. In a food processor blend the avocado, water, cilantro, lime juice, salt, and garlic until smooth.

2. While blending, blend in the oil. This is to help create a lighter creamy texture vs. a heftier creamy texture.

3. Mix the avocado dressing, chicken, and sliced onion together. Taste, and adjust salt to taste. It depends on how salty the chicken used is.

4. Serve with squares of bell pepper, or slices of cucumber or jicama.

*Note: This works with just about any leftover/pre-cooked chicken. I personally poach chicken legs or thighs frequently, to keep on hand for meals such as this.

I simply cover 4-6 chicken legs, or 8-12 thighs/drumsticks, with salted water. Dark meat does much better poached. Throw in a few carrots, a halved head of garlic, and a halved yellow onion then turn to medium low. Cover and cook below a simmer until the chicken is nice and tender (~1 ½ hours). For the broth I add the bones back in after pulling off the meat and let simmer for at least an hour more with the vegetables.

Nutritional Facts  (Per Serving)













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