Avocado Chicken Salad

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 0 mins


1whole rotisserie or pre-packaged chicken, cubed (about 3 ½ cups of meat)
1/2cup celery, finely chopped
2 avocados, diced
2 eggs, hard boiled and finely chopped
3/4cup mayonnaise
1small shallot, finely chopped
1tablespoon lemon juice
1/2teaspoon garlic salt
1/2teaspoon hot pepper sauce
2tablespoons parsley, chopped
1tablespoon capers, drained and chopped
1/2teaspoon salt
1/4teaspoon black pepper


  1. Place chicken in large bowl; add celery. Set aside.
  2. Prepare dressing by combining in small bowl the mayonnaise, shallot, lemon juice, garlic salt, hot pepper sauce, parsley, capers, salt and pepper. Pour dressing over chicken and toss well to coat.
  3. Divide chicken salad between four plates. Sprinkle one-half of each avocado dice on each chicken salad. Add diced egg for garnish.

Adapted from Chicken Salad: Fifty Favorite Recipes,  Barbara Lauterbach, Chronicle Books 2003.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 690
  • Fat 48g
  • Saturated Fat 10g
  • Polyunsaturated Fat 14g
  • Monounsaturated Fat 20g
  • Cholesterol 235mg
  • Sodium 970mg
  • Potassium 780mg
  • Carbohydrate 18g
  • Fiber 5g
  • Sugars 4g
  • Protein 46g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 20%
  • Calcium 6%
  • Iron 15%