Avocado (or mayonnaise) Chicken Salad

Avocado (or mayonnaise) Chicken Salad

*this recipe is considered paleo if the salad dressing is made with avocados


Prep. Time: 10-15 minutes

Cook Time: 30-35 minutes

Servings: 3



3 pieces of chicken (4 pieces is about 1 pound)

2 avocados – pitted (or 1/2 cup mayonnaise + Dijon mustard as the dressing)

2 cups celery, diced

2 cups carrots, diced

1 handful sliced almonds

Juice of 1 lemon

Juice of 1 lime

garlic powder





1. Preheat oven to 400 degrees.

2. Cook chicken however you like – I seasoned with salt and pepper and cooked for about 35 minutes.

3.  While chicken is cooking, dice your vegetables.  Set aside.

4.  Make salad dressing with: (1) avocados: mash avocados with a fork; add lemon, lime, garlic powder, salt, pepper, and mix until it becomes a paste. (2) mayonnaise: add mayonnaise, garlic powder, salt, pepper, and Dijon mustard and mix until it becomes a paste.

4.  Shred chicken once it is finished cooking.

5.  Add salad dressing to the diced chicken.

6.  Add diced vegetables to the chicken and salad dressing mixture; mix.

7.  Add a handful of sliced almonds to the mixture; mix.

8.  Top with salt and pepper to taste.



  1. Sorry, avocado! (spelled it wrong before)

  2. Another great one, Jenna! I just bought a little bag of avocados, so I’m going to try this out for sure!!

  3. this looks great! I pinned it! thanks for sharing! I don’t usually eat avocados but this looks good!

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