Chicken salad is maybe one of the easiest picnic-y meals out there. You can customize it in so many ways, and it’s almost always delicious. I originally developed this avocado chicken salad recipe back in 2018, but have since revamped both the recipe and the photos to make everything even better for you. 🙂
As a small batch recipe developer, I really love to keep my recipes to 2-3 servings. This recipe is designed to make about 1 1/2 cups of avocado chicken salad, or just enough to load up two full size croissants. You can always double or triple the recipe if needed though!
Also, my not-so-hot-take on chicken salad (and I say this as a former hater), NOTHING beats chicken salad on a croissant. Nothing. And this avocado chicken salad is no exception. If you’re looking for a low carb option, lettuce wraps are always an acceptable backup. 😘
Ingredients for Avocado Chicken Salad
- 1 medium Avocado
- 2 tbsp. good quality Mayonnaise (I love Duke’s)
- Salt, to taste
- 1 tbsp. fresh Lemon Juice (or fresh lime juice)
- 1 cup shredded Rotisserie Chicken (or leftover cooked chicken)
- 1/3 cup chopped Dried Cranberries (or chopped Fuji apple)
- 1/4 cup finely chopped Celery
- 1/4 cup chopped Green Onion (or red onion)
- 3 tbsp. chopped Pistachios (or nut / seed of your choice)
- 1/4 tsp. Garlic Powder
- 1 tbsp. finely chopped Fresh Parsley
- 1 tbsp. finely chopped Fresh Basil
- freshly cracked Black Pepper, to taste
- 2 large, fresh Croissants
Ingredient Notes + FAQs
Mayonnaise can be substituted with plain Greek yogurt, but the flavor will change and the salad won’t be as rich. Duke’s mayo is my favorite – and you can even find it at Aldi now!
Rotisserie Chicken is just such an easy move for chicken salad, but if you have leftover chicken breasts or chicken thighs that have been lightly seasoned, shred those and use them! I would avoid anything with specific seasoning, like if you made a Tex-Mex-seasoned chicken, or anything seasoned specifically for a type of cultural cuisine. The flavors could be super weird with a simple chicken salad – but if that’s what you want to try, go for it!
Dried Cranberries are my go-to for chicken salad because I use them in this chicken salad recipe too, as well as kale salads year-round. They keep in the pantry and I don’t have to restock them often. BUT, if you are out and about and have the chance to grab a fresh Fuji apple, that’s such a great move, too! Or any apple that you really love … just throw some subtle sweetness into this recipe and it takes it to the next level.
Pistachios are another thing that I just keep in the pantry, but they aren’t crucial to making this avocado chicken salad. Use walnuts, pecans, or almonds – but toast any of those nuts first for the best flavor. If you or your family have a nut allergy, swap the nuts for roasted pepitas or sunflower seeds to still add some crunch! I LOVE roasted pepitas in chicken salad, but I already used that move in the other chicken salad recipe on my website. 🤣
Fresh Parsley and Basil can be substituted with any of your favorite fresh herbs. I really recommend keeping the parsley because it adds a pop of brightness to this avocado chicken salad, but the basil can be substituted with fresh dill, fresh cilantro (if you love it),
How to Make Avocado Chicken Salad
Step One: Make the Creamy Base. Slice 1 medium Avocado in half, and carefully remove the pit with a knife. Use a spoon to scrape the avocado into a large mixing bowl. Add 2 tbsp. good quality Mayonnaise, 1/2 tsp. Salt, and 1 tbsp. Fresh Lemon Juice. Use a muddler (or a fork) to mash the avocado into a smooth paste and combine with the other ingredients.
Step Two: Add the Hearty Ingredients. Add 1 cup shredded Rotisserie Chicken, 1/3 cup Dried Cranberries, 1/4 cup finely chopped Celery, 1/4 cup chopped Green Onions, 3 tbsp. chopped Pistachios, and 1/4 tsp. Garlic Powder to the mixing bowl. Stir to evenly combine all ingredients.
Step Three: Stir in 1 tbsp. finely chopped Fresh Parsley, 1 tbsp. finely chopped Fresh Basil, and 1/4 tsp. freshly cracked Black Pepper. Taste and add more of any ingredient to fit your taste.
Step Five: Serve. Divide the avocado chicken salad between 2 large, fresh Croissants. Serve with your favorite sides, and enjoy!
There are MANY vessel options for chicken avocado salad: slider buns, lettuce wraps, whole grain bread, sourdough, etc. But there’s something so magical about croissants and chicken salad, right? It’s like the buttery flavor and flaky texture of the croissant perfectly compliment the creamy, tangy, crunchy chicken salad.
Plus, I feel like croissants aren’t there to compete with the chicken salad. I’ve noticed that other breads sometimes take away from the total package, as their various flavors kind of want to be the center of attention. But a croissant is like, “No, avocado chicken salad. This is your show.” So I prefer to go that route. Supporting actor vibes at their best.
How to Store Leftovers
For the Avocado Chicken Salad (not on bread):
- Store any leftover avocado chicken salad in an airtight container for 1-2 days in the fridge. Note: the lemon juice helps slow down avocado oxidation, but chicken avocado salad is best when eaten fresh.
- To try to prevent browning, press plastic wrap directly onto the surface of the avocado chicken salad before sealing the container.
For the Sandwiches (already made):
- If you’ve already assembled the sandwiches, wrap them tightly in plastic wrap and store them in the fridge for up to one day. The croissants will soften as they absorb some of the chicken salad, but they’ll still taste great.
Clearly, you can use whatever vessel you prefer to get this avocado chicken salad into your mouth. Whether it be traditional croissants, whole grain bread, slider buns, whatever you prefer! As long as it gets there somehow!
xx Sara
Avocado Chicken Salad (for Two)
Ingredients
- 1 medium Avocado
- 2 tbsp. good quality Mayonnaise
- 1/2 tsp. Salt plus more to taste*
- 1 tbsp. Fresh Lemon Juice
- 1 cup shredded Chicken or shredded Rotisserie Chicken
- 1/3 cup Dried Cranberries or 1/2 cup chopped Fuji Apple
- 1/4 cup finely chopped Celery
- 1/4 cup chopped Green Onions
- 3 tbsp. chopped Pistachios
- 1/4 tsp. Garlic Powder
- 1 tbsp. finely chopped Fresh Parsley
- 1 tbsp. finely chopped Fresh Basil
- 1/4 tsp. freshly cracked Black Pepper plus more to taste
- 2 large, fresh Croissants
Instructions
- Slice the 1 medium Avocado in half, and carefully remove the pit with a knife. Use a spoon to scrape the avocado into a large mixing bowl. Add the 2 tbsp. good quality Mayonnaise, 1/2 tsp. Salt, and 1 tbsp. Fresh Lemon Juice. Use a muddler (or a fork) to mash the avocado into a smooth paste and combine with the other ingredients.
- Add 1 cup shredded Chicken, 1/3 cup Dried Cranberries, 1/4 cup finely chopped Celery, 1/4 cup chopped Green Onions, 3 tbsp. chopped Pistachios, and 1/4 tsp. Garlic Powder to the mixing bowl. Stir to evenly combine all ingredients.
- Stir in 1 tbsp. finely chopped Fresh Parsley, 1 tbsp. finely chopped Fresh Basil, and 1/4 tsp. freshly cracked Black Pepper. Taste and add more of any ingredient to fit your taste.
- Divide the avocado chicken salad between 2 large, fresh Croissants. Serve with your favorite sides, and enjoy!
Notes
Nutrition
Tried this recipe?
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Comments & Reviews
This was super good! I think using the lemon maybe preserves the avocado from turning also, so I was able to keep it in the fridge for a few days.
Thank you so much for making it! I think the lemon does help keep it a little longer than usual!