March 6, 2013

Avocado Chicken Salad

There has been a lot of talk on this site about avocados in the dead of winter. I see the irony of this situation: seasonal girl talking about foods out of season. But let me defend myself for just a moment. I like avocado (I told you I was simple). When I am in the produce section smelling, poking, and selecting the week’s ingredients, sometimes seasonal just does not matter. In this magnificent modern world of ours,  there is perfectly ripe, edible, and organic produce available to us out of season. I am not ashamed to grab a ripe avocado (or 4) to make grub in the middle of a snow storm, and you shouldn’t be either. Especially if you are about to make this chicken salad.

Avocado replaces much of the mayonnaise in this recipe creating a luxuriously creamy and fresh chicken salad filled with more nutrients and even more flavor per inch. Using a store bought rotisserie chicken is another time saver. This recipe is all about ease and comfort.

It doesn’t hurt that my husband absolutely adores it. He eats this salad piled high on toast, and I simply love it on top of a baby spinach and tomato salad with a sprinkle of course celtic sea salt. That’s how we roll. 

Avocado Chicken Salad
Prep time: 20 minutes

Servings: 10

Nutrition information per serving: 225 calories, 15 grams fat, 19 grams protein, 4 carbs

  • 1 rotisserie chicken, shredded
  • 2 celery stalks, finely diced
  • ½ small onion, grated
  • 1 hardboiled egg, diced
  • 2 ripe avocados, diced
  • The juice of 1 lemon
  • 3 tablespoons light mayonnaise
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  1. In a large bowl combine shredded chicken, celery, onion, egg, avocado, lemon juice, mayonnaise, salt and pepper. 
  2. Using a potato masher, “mash” all of the ingredients together until desired consistency. Toss with fresh parsley and serve.
Note: This makes enough chicken salad to feed a large family or an active, hungry man for a few days. The lemon juice helps to keep the avocado from browning; however, to ensure it stays fresh keep it in an air tight container with a layer of saran wrap tucked on top so no air seeps through.


  1. I for one could not go all winter and remain seasonal .. .I mean, there are only so many potatoes and root vegetables I can eat. In other words: I completely agree with you! It is most certainly not a sin to eat an avocado : )

  2. Wellll... I'm eating an avocado right now, so I can't judge. I eat *mostly* seasonally, but sometimes you just need some creamy goodness. Love the look of this salad!

  3. Looks like a beautiful and refreshing salad. Can't wait to try :)

    Happy Blogging!
    Happy Valley Chow

  4. I always love finding new ways to add avocado into my diet. This looks creamy and delicious. :)

  5. Seasonal or not. If I like it, I eat it and this salad sounds great!!!

  6. Ohhh yummy! I might use leftover rotisserie chicken for this salad. I usually use it for pasta etc, but this avocado salad looks great with the chicken!

  7. you are preaching to the choir!
    i am constantly posting recipes that feature ingredients 'out of season', but there aren't many bloggers in Ecuador so my season gauge probably seems off to most food bloggers!
    we gotta cook and share what we love, whatever the season. :)


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