This High Protein Avocado Chicken Salad is a creamy, fresh, and satisfying meal that skips the mayonnaise while delivering plenty of flavor and nutrition. I combine tender chicken, ripe avocado, crunchy vegetables, feta cheese, herbs, and a bright lime dressing to create a protein-packed salad that works perfectly for lunch, dinner, or meal prep. Whether I serve it in lettuce wraps, on toast, or over greens, it always feels light yet filling.
Why You’ll Love This Recipe
I love this recipe because it is packed with protein while staying fresh and wholesome. The avocado creates a naturally creamy texture without the need for mayonnaise, while the combination of crunchy celery, red onion, almonds, and hemp seeds adds wonderful texture. I also enjoy how versatile it is since I can serve it in wraps, sandwiches, lettuce cups, or as a salad topping. Best of all, I can prepare it in just 15 minutes, making it ideal for busy days and meal-prep sessions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb cooked chicken breast, shredded or diced
2 small avocados, diced
1/2 cup feta cheese
1/2 red onion, diced
2 celery stalks, thinly sliced
1/3 cup fresh cilantro, chopped
1/4 cup hemp seeds
1/4 cup sliced almonds
1 jalapeño, chopped (optional)
1/4 cup dried cranberries (optional)
Juice of 2 limes
1/4 teaspoon crushed red pepper (optional)
Salt and black pepper to taste
Directions
I shred or dice the cooked chicken and place it in a large mixing bowl.
I add the avocado, feta cheese, red onion, celery, cilantro, hemp seeds, almonds, jalapeño, and dried cranberries.
Then I gently stir the ingredients together while slightly mashing the avocado to create a creamy texture.
I add the lime juice, crushed red pepper, salt, and black pepper.
I mix everything until well combined and creamy.
Next I taste the salad and adjust the seasoning as needed.
I serve it immediately in lettuce wraps, on toast, in sandwiches, or over fresh greens.
Servings and Timing
Servings: 5 servings
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Calories: Approximately 520 kcal per serving
Variations
I swap feta cheese for goat cheese to create a tangier flavor.
I use parsley instead of cilantro when I want a different herb profile.
Usually I add diced cucumber for extra freshness and crunch.
I replace almonds with chopped walnuts or pecans for a richer nutty taste.
I include diced apple or grapes for a sweeter contrast.
Also I add extra jalapeño or hot sauce when I prefer more heat.
I serve it over mixed greens to transform it into a hearty salad bowl.
Storage/Reheating
I store the chicken salad in an airtight container in the refrigerator for up to 2 days. Since avocado naturally browns over time, I like to press plastic wrap directly against the surface before sealing the container to help preserve freshness.
I do not recommend freezing this salad because the avocado and fresh vegetables can become watery and lose their texture after thawing.
I enjoy this salad cold straight from the refrigerator, so reheating is not necessary.
Related Recipes:
- Avocado Chicken Salad Lettuce Wraps
- Garlic Butter Lettuce, Tomato & Grilled Chicken Sandwich
- Thai Basil Beef Rolls
FAQs
Can I make this chicken salad ahead of time?
I can prepare it a few hours ahead and keep it refrigerated. For the freshest appearance, I sometimes add the avocado just before serving.
What can I serve with this avocado chicken salad?
I enjoy serving it in lettuce wraps, sandwiches, tortillas, on toast, with crackers, or over a bed of fresh greens.
Can I use rotisserie chicken?
Yes, I often use rotisserie chicken when I want to save time. It adds great flavor and makes preparation even quicker.
Is this recipe low carb?
Yes, this recipe is relatively low in carbohydrates, especially when I skip the dried cranberries and serve it in lettuce wraps instead of bread.
How can I increase the protein content?
I increase the protein by adding extra chicken breast, more hemp seeds, or even mixing in a little plain Greek yogurt for additional protein and creaminess.
Conclusion
This High Protein Avocado Chicken Salad is one of my favorite quick meals because it combines creamy avocado, tender chicken, crunchy vegetables, and bright lime flavor in every bite. I appreciate how easy it is to prepare, how versatile it can be served, and how well it fits into a healthy lifestyle. Whether I make it for meal prep, a light lunch, or a satisfying dinner, this fresh and flavorful salad always delivers.
📖 Recipe:
Print
High Protein Avocado Chicken Salad
- Total Time: 15 minutes
- Yield: 5 servings
- Diet: Gluten Free
Description
This High Protein Avocado Chicken Salad is creamy, fresh, and packed with protein. Made with tender chicken, avocado, crunchy vegetables, feta cheese, and a bright lime dressing, it is a satisfying meal for lunch, dinner, or meal prep.
Ingredients
1 lb cooked chicken breast, shredded or diced
2 small avocados, diced
1/2 cup feta cheese
1/2 red onion, diced
2 celery stalks, thinly sliced
1/3 cup fresh cilantro, chopped
1/4 cup hemp seeds
1/4 cup sliced almonds
1 jalapeño, chopped (optional)
1/4 cup dried cranberries (optional)
Juice of 2 limes
1/4 teaspoon crushed red pepper (optional)
Salt and black pepper to taste
Instructions
- Place the cooked chicken in a large mixing bowl.
- Add the avocado, feta cheese, red onion, celery, cilantro, hemp seeds, almonds, jalapeño, and dried cranberries.
- Gently stir the ingredients together, slightly mashing the avocado to create a creamy texture.
- Add the lime juice, crushed red pepper, salt, and black pepper.
- Mix until well combined and creamy.
- Taste and adjust seasoning as needed.
- Serve immediately in lettuce wraps, on toast, in sandwiches, or over fresh greens.
Notes
Substitute goat cheese for feta for a tangier flavor.
Use parsley instead of cilantro if preferred.
Add diced cucumber for extra crunch and freshness.
Replace almonds with walnuts or pecans for a different nutty flavor.
Add diced apple or grapes for a touch of sweetness.
Store in an airtight container in the refrigerator for up to 2 days.
Press plastic wrap directly on the surface to help reduce avocado browning.
Do not freeze, as the texture will deteriorate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 31 g
- Saturated Fat: 8 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 7 g
- Protein: 42 g
- Cholesterol: 95 mg
