Guacamole Chicken Salad

California Walnut Board
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 0 mins


2-- avocados, halved, pitted and peeled
3tablespoons lime juice
1clove garlic, minced
1/2teaspoon salt
1/4teaspoon ground pepper
4cups diced, cooked chicken breast meat*
1cup toasted, chopped California walnuts
1cup finely chopped onion
3/4cup finely chopped celery (about 3 ribs)
3-- plum tomatoes, halved, seeded and chopped
6-- (or more, depending on size) whole leaves of butter lettuce or radicchio


  1. Put the avocado in a large bowl and mash it with a fork until almost smooth.  
  2. Stir in the lime juice, garlic, salt, pepper.  
  3. Add the chicken,  walnuts, onion, celery and tomatoes, and stir to coat with the avocado. 
  4. To serve, place a leaf or two of lettuce on each plate, and mound the salad in the center.

*Note:  Use home-cooked roasted or poached chicken, or deli-roasted chicken.


Nutritional Info *per serving

  • Calories 290
  • Glycemic Load 0
  • Fat 17g
  • Saturated Fat 2g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 7g
  • Cholesterol 60mg
  • Sodium 210mg
  • Potassium 560mg
  • Carbohydrate 8g
  • Fiber 4g
  • Sugars 2g
  • Protein 27g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 10%