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This ultimate macro-friendly chicken salad with avocado isn’t just delicious—it’s a total game changer when it comes to a quick, high protein meal. It’s bursting with fresh flavors from creamy avocado, tangy Greek yogurt, zesty lime and cilantro, and packed with nutrition that’ll make you feel good about every bite. This healthy chicken salad offers a delicious twist on the classic, with no mayo used. Plus, it’s super easy to throw together and full of protein, so it’ll keep you satisfied and energized throughout the day.
Macro-Friendly Chicken Salad with Avocado, Cilantro and Greek Yogurt.
This healthy chicken salad is a go-to in my house because it hits all the right nutritional notes—protein, healthy fats, and just the right amount of carbs. It’s one of those meals that’s not only super satisfying but also keeps you feeling nourished, which is why I love it so much.
It combines lean chicken breast, creamy avocado, fresh cilantro and lime, and tangy Greek yogurt. Every bite is not only absolutely delicious, but also loaded with essential nutrients. The best part? It’s so versatile! You can enjoy it straight out of the bowl, in a wrap, with pita or tortilla chips, or over salad greens for a refreshing lunch or dinner. My favorite way to enjoy it is between two thin slices of my air fryer sourdough bread. Yum!
Essential Ingredients for the Best Chicken Salad with Avocado
When these ingredients are combined together, they create a nice balance of protein, healthy fats, and refreshing flavors that pair absolutely well with each other. Each bite is bursting with bold flavors; this chicken salad with avocado a must try!
Shredded Chicken Breast: This is the star of the dish. It’s lean, high in protein, and keeps the salad hearty and satisfying. I recommend either making your own shredded chicken (quick recipe below), or using rotisserie chicken breast. Canned chicken breast is also fine; it will make your meal prep even quicker.
Avocado: Avocado is creamy, rich, and adds healthy fats that help keep you full and give the salad a velvety texture. The mild and buttery taste pairs perfectly with the tanginess of the Greek yogurt and lime, and it adds smoothness without overwhelming the flavors.
Greek Yogurt: Greek yogurt is the light and tangy alternative to mayo that brings creaminess to the salad. It’s high in protein and has a slightly tart flavor that balances out the richness of the avocado. Using Greek yogurt instead of mayo keeps this chicken salad lighter and more nutritious.
Lime: Fresh lime juice adds a burst of citrusy brightness that lifts the entire dish. It cuts through the creaminess of the yogurt and avocado, and adds a refreshing zing that complements the overall richness of the salad.
Cilantro: Cilantro brings a pop of herbal freshness that enhances the flavors of the lime and yogurt. It definitely ties all the ingredients together, and gives the salad a vibrant finish that keeps each bite interesting.
How to Make Chicken Salad with Avocado Cilantro and Greek Yogurt
Supplies:
- Large mixing bowl
- Medium bowl
- Fork and spoon
Ingredients:
- 3 cups (12 oz) cooked shredded chicken breast (homemade, rotisserie, canned)
- 1 small ripe avocado, pitted (100 g)
- 1/3 cup plain 0% fat Greek yogurt
- 1/4 cup diced onion (white, red, green onions or scallions)
- 1 lime, juiced
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 cup cilantro, chopped
Instructions:
- Place the cooked shredded chicken breast in a large mixing bowl and set aside.
- In a medium bowl, add the avocado, Greek yogurt, diced onion, juice of 1 lime, salt, garlic powder, and black pepper. Use a fork to mash and mix the ingredients together.
- Place the mashed avocado mixture into the bowl with the shredded chicken. Add the cilantro and mix it all together until incorporated.
Optional Quick Homemade Shredded Chicken Recipe
Place 1.5-2 chicken breasts in a medium pot, season generously with salt, pepper, onion powder and garlic powder. Add enough chicken broth or stock to the pot to fully cover the breasts. Cover, bring to a boil, then lower the heat to low and let it cook for about 10-13 minutes (depending on the thickness of the breasts), or until a meat thermometer reads 165°F (75°C) when inserted into the thickest part of the chicken. Watch the chicken carefully to make sure it doesn’t overcook. If it’s no longer pink in the middle, it’s done.
Transfer the breasts to a medium-large bowl, shred with two forks, pour 1/2 cup of the stock/broth over the shredded chicken and mix together so it absorbs the liquid. Add 2 teaspoons of minced garlic (about 1-2 cloves – or simply use garlic powder), and season with more salt and pepper to taste.
Tips and Ways to Customize Your Chicken Salad with Avocado
- Serve immediately or refrigerate in an air tight container for later. It’s best consumed within the first two days, otherwise the avocado will start to oxidize and turn brown.
- Serving suggestions: Enjoy your chicken salad with avocado and Greek yogurt straight out of the bowl, in a wrap, with pita or tortilla chips, over salad greens, or in a sandwich. My favorite way to enjoy it is between two thin slices of my air fryer sourdough bread.
- For an extra crunch, add some chopped celery or bell peppers.
- For a bit of sweetness, toss in a handful of dried cranberries or diced apples.
- To make it spicy, add finely chopped jalapeño or serrano peppers.
- Feel free to substitute the cilantro for fresh parsley.
- If you plan on making your own homemade shredded chicken, make sure to remove the breasts from the pot as soon as you see they’re no longer pink in the middle – or when a meat thermometer reads 165°F (75°C). Chicken breasts are magicians, and will go from undercooked to overcooked in just a minute!
Final Thoughts
This easy chicken salad with avocado, Greek yogurt, and cilantro is one of my favorite go-to recipes, and I can’t recommend it enough. It’s macro-friendly, super nutritious, full of flavor, and really versatile. Give it a try and let the flavors speak for themselves! I hope you enjoy it as much as I do.
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Chicken Salad with Avocado Cilantro and Greek Yogurt Recipe
Equipment
- Large mixing bowl
- Medium bowl
- Fork and spoon
Ingredients
- 3 cups (12 oz) cooked shredded chicken breast (homemade, rotisserie, canned)
- 1 (100 g) small ripe avocado, pitted
- 1/3 cup plain 0% fat Greek yogurt
- 1/4 cup diced onion (white, red, green onions or scallions)
- 1 lime, juiced
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 cup cilantro, chopped
Instructions
For the Chicken Salad
- Place the cooked shredded chicken breast in a large mixing bowl and set aside.
- In a medium bowl, add the avocado, Greek yogurt, diced onion, juice of 1 lime, salt, garlic powder, and black pepper. Use a fork to mash and mix the ingredients together.
- Place the mashed avocado mixture into the bowl with the shredded chicken. Add the cilantro and mix it all together until incorporated.
Optional Quick Homemade Shredded Chicken Recipe
- Add 1.5-2 chicken breasts to a medium pot, season generously with salt, pepper, onion powder and garlic powder, add chicken broth or stock until they are completely covered. Cover the pot, bring to a boil, then lower the heat to low and let it cook for about 10-13 minutes (depending on the thickness of the breasts), or until a meat thermometer reads 165°F (75°C) when inserted into the thickest part of the chicken. Watch the chicken carefully to make sure it doesn’t overcook. If it’s no longer pink in the middle, it’s done.
- Transfer the breasts to a medium-large bowl, shred with two forks, pour 1/2 cup of the stock/broth over the shredded chicken and mix together so it absorbs the liquid. Add 2 teaspoons of minced garlic (about 2 cloves), and season with more salt and pepper to taste.
Notes
- Serve immediately or refrigerate in an air tight container for later. It’s best consumed within the first two days, otherwise the avocado will start to oxidize and turn brown.
- Serving suggestions: Enjoy your chicken salad straight out of the bowl, in a wrap, with pita or tortilla chips, over salad greens, or in a sandwich. My favorite way to enjoy it is between two thin slices of my air fryer sourdough bread.
- For an extra crunch, add some chopped celery or bell peppers.
- For a bit of sweetness, toss in a handful of dried cranberries or diced apples.
- To make it spicy, add finely chopped jalapeño or serrano peppers.
- Feel free to substitute the cilantro for fresh parsley.
- If you plan on making your own homemade shredded chicken, make sure to remove the breasts from the pot as soon as you see they’re no longer pink in the middle – or when a meat thermometer reads 165°F (75°C). Chicken breasts are magicians, and will go from undercooked to overcooked in just a minute!
Macros Per Serving:
Calories: 150
Fat: 5.2
Carbs: 5
Protein: 21.5
Note, these nutrition facts are for the recipe as written, and not for the variations or add-ins. The shredded chicken breast I used and calculated for this recipe was homemade – with a 3 oz serving of plain chicken breast having 88 kcals, 1.5 g fat, and 19 g protein.
