0 Shares

Unwrapping memories from my grandmother’s weathered recipe box, I found this simple yet soul-satisfying chicken avocado salad. Using humble ingredients that sing with fresh flavor, it’s a dish that feels like a warm hug from the past. This recipe has graced our family table for generations, perfect for lazy Sunday lunches or potluck gatherings under the old oak tree.

Why This Recipe Works

Perfectly poached chicken stays moist and tender, absorbing the dressing beautifully
Creamy avocado adds richness without overwhelming other flavors
Fresh herbs and lemon juice brighten every bite with garden-fresh zest
Crunchy celery and red onion provide satisfying texture contrast
Simple preparation lets quality ingredients shine through naturally

Ingredients

1 ½ pounds boneless, skinless chicken breasts
2 large ripe avocados, diced into ½-inch pieces
¾ cup mayonnaise (preferably homemade or high-quality store-bought)
¼ cup plain Greek yogurt
3 tablespoons freshly squeezed lemon juice (from about 1 ½ lemons)
2 teaspoons Dijon mustard
1 teaspoon honey
½ cup finely diced red onion
¾ cup finely diced celery (about 3 stalks)
¼ cup chopped fresh dill
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
4 cups mixed salad greens for serving

Equipment Needed

Large pot or Dutch oven
Instant-read thermometer
Large mixing bowl
Cutting board and sharp chef’s knife
Measuring cups and spoons
Mixing spoons
Colander

Instructions

Poach the Chicken to Perfection

Fill your large pot with about 8 cups of water and bring it to a gentle simmer over medium heat—you want small bubbles rising from the bottom, not a rolling boil. Carefully lower the chicken breasts into the water, making sure they’re fully submerged. Maintain that gentle simmer for 15-18 minutes, resisting the urge to boil vigorously, as this can toughen the meat. Use your instant-read thermometer to check for doneness: the chicken should reach 165°F at its thickest part. Once cooked through, transfer the chicken to a cutting board and let it rest for 10 minutes—this allows the juices to redistribute throughout the meat. While it rests, the residual heat will finish cooking it perfectly. Then, using two forks or your clean hands, shred the chicken into bite-sized pieces, following the natural grain of the meat for the most tender texture. Tip: Save that flavorful poaching liquid! It makes a wonderful base for soups or can be used to cook rice for another meal.

Prepare the Vibrant Vegetables

While the chicken cools, turn your attention to the fresh produce. Start by dicing the red onion into small, uniform pieces—about ¼-inch cubes work beautifully. If you find raw onion too pungent, you can soak the diced pieces in cold water for 10 minutes, then drain and pat dry to mellow the flavor. Next, wash and trim your celery stalks, then slice them lengthwise into thin strips before dicing crosswise into small pieces. The celery should be crisp and fresh, providing that satisfying crunch in every bite. Now for the star: carefully halve your ripe avocados, remove the pits, and use a spoon to scoop the flesh from the skin. Dice the avocado into ½-inch cubes, trying to keep them as uniform as possible for even distribution throughout the salad. Work quickly once the avocado is cut, as exposure to air will cause browning. Tip: To test avocado ripeness, gently press near the stem—it should yield slightly but not feel mushy.

Whisk Together the Creamy Dressing

In your large mixing bowl, combine the mayonnaise and Greek yogurt, stirring until they’re completely blended into a smooth, creamy base. The yogurt adds a lovely tang while lightening the dressing’s richness. Add the freshly squeezed lemon juice—truly, fresh makes all the difference here—along with the Dijon mustard and honey. Whisk vigorously for about 30 seconds until the honey dissolves and the ingredients emulsify into a cohesive dressing. Now season with the kosher salt, freshly ground black pepper, and garlic powder, tasting as you go and adjusting to your preference. Remember that the flavors will develop as the salad chills, so don’t overseason initially. The dressing should be creamy but still pourable; if it seems too thick, you can thin it with a teaspoon of water or additional lemon juice. Tip: For extra flavor depth, let the dressing sit at room temperature for 15 minutes before combining with other ingredients.

Combine Everything with Care

Add the shredded chicken to the bowl with your prepared dressing, using a large spoon or your clean hands to gently fold everything together until each piece of chicken is lightly coated. Take care not to overmix, as you want to maintain the chicken’s tender texture. Next, add the diced red onion and celery, folding them in with the same gentle motion. Now for the fresh herbs: sprinkle in the chopped dill and parsley, reserving a small handful for garnish if you like. Fold just until the herbs are distributed throughout the mixture. Finally, add the diced avocado last, folding it in with the utmost care to avoid mashing the delicate pieces. The avocado should remain in distinct cubes that provide creamy pockets throughout the salad. Taste and adjust seasoning if needed—sometimes another pinch of salt or squeeze of lemon brings everything into perfect balance.

Chill and Serve with Love

Transfer your completed chicken avocado salad to an airtight container or cover your mixing bowl tightly with plastic wrap. Refrigerate for at least 1 hour, though 2-3 hours is ideal for the flavors to fully meld together. This chilling time allows the dressing to penetrate the chicken and vegetables, creating a more harmonious final dish. When ready to serve, give the salad one final gentle stir to redistribute any dressing that may have settled. Arrange a bed of fresh mixed greens on each plate or in your favorite serving bowl. Spoon the chilled chicken avocado salad over the greens, creating a generous mound in the center. Garnish with any reserved fresh herbs and perhaps an extra grind of black pepper for visual appeal. Serve immediately while everything is beautifully chilled and at its freshest.

Tips and Tricks

For the most flavorful chicken, consider adding aromatics to your poaching liquid: a quartered onion, a couple of garlic cloves, a bay leaf, and a few peppercorns will infuse the meat with subtle depth. If you’re short on time, you can use rotisserie chicken from the market—just be sure to remove the skin and shred the meat into similar-sized pieces. When selecting avocados, look for ones that are firm but yield slightly to gentle pressure near the stem end; if they’re rock hard, they’ll need a few days to ripen on your counter. To prevent avocado browning in leftovers, press plastic wrap directly against the surface of the salad before sealing the container—this minimizes air exposure. For a lighter version, you can increase the Greek yogurt to ½ cup and reduce the mayonnaise to ½ cup, though the texture will be slightly less creamy. If making ahead, prepare all components except the avocado, then dice and add it just before serving to maintain that perfect texture and color.

Recipe Variations

Mediterranean Twist: Replace the dill with fresh basil, add ½ cup chopped kalamata olives and ¼ cup crumbled feta cheese. Use a lemon-oregano vinaigrette instead of the creamy dressing.
Southwest Style: Add 1 cup of cooked corn kernels, ½ cup of black beans (rinsed and drained), and ¼ cup of chopped cilantro. Substitute lime juice for lemon and include 1 teaspoon of ground cumin in the dressing.
Apple Walnut Version: Include 1 crisp apple (diced) and ½ cup toasted walnuts. Use tarragon instead of dill, and add 2 tablespoons of apple cider vinegar to the dressing.
Curry Infused: Whisk 1-2 teaspoons of curry powder into the dressing, add ½ cup of golden raisins or dried cranberries, and substitute mint for the parsley.
Protein Swap: For a different take, use cooked shrimp or flaked salmon instead of chicken, adjusting poaching time accordingly for seafood.

Frequently Asked Questions

How long does chicken avocado salad keep in the refrigerator?

Properly stored in an airtight container, it will keep for 2-3 days. The avocado may darken slightly but remains safe to eat. For best quality, consume within 48 hours and give it a gentle stir before serving to redistribute the dressing.

Can I make this recipe ahead of time for a party?

Absolutely! Prepare all components except the avocado up to a day in advance. Store the chicken mixture and diced avocado separately in the refrigerator, then combine them about an hour before serving. This prevents the avocado from becoming mushy while still allowing flavors to meld.

What’s the best way to tell if an avocado is ripe enough?

Gently press near the stem end—it should yield slightly to pressure but not feel mushy. The skin color can vary by variety, so don’t rely on that alone. If it’s firm, leave it on the counter for 1-3 days; if it gives too easily, it’s overripe.

Can I use frozen chicken breasts for this recipe?

Yes, but thaw them completely in the refrigerator first. Poaching time may need to be extended by 5-7 minutes since frozen-then-thawed chicken can be denser. Always check with a thermometer to ensure it reaches 165°F internally before shredding.

What can I serve with this salad besides greens?

It’s wonderful stuffed into pita pockets, spooned over toasted crusty bread, or served alongside fresh fruit like melon or berries. For a heartier meal, pair it with roasted potatoes or a simple quinoa pilaf.

Summary

This rustic chicken avocado salad combines tender poached chicken with creamy avocado and fresh vegetables in a tangy homemade dressing. Simple enough for weeknights yet special enough for gatherings, it’s a timeless recipe that nourishes both body and soul with every comforting bite.