chicken avocado salad

Avocado Chicken Salad

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 5 servings

This Avocado Chicken Salad is a great, easy lunch. It’s packed with protein from the chicken and loaded with healthy fats from the avocados and the walnuts. You can serve it in a whole...


    3 (6-ounce) chicken breasts

    2 avocados, scooped from peel

    ½ cup walnuts, chopped

    ¼ cup Greek yogurt

    ½ cup golden raisins, chopped

    Salt and pepper to taste

Nutrition Facts


403 cals


28 g

Saturated Fat

5 g

Polyunsaturated Fat

9 g

Monounsaturated Fat

12 g


21 g


10 g


7 g


22 g


520 mg


  1. Place a saucepot of water on high heat and bring to a boil. Reduce to a simmer and add the chicken. Cook for about 15 minutes or until cooked through. Once cooked, remove from the water and let cool. Shred the chicken into bite-sized pieces.
  2. In a medium bowl, mash the avocados and combine with Greek yogurt, walnuts, lime juice, and golden raisins. Mix until evenly distributed.
  3. Fold the chicken with the avocado mixture.
  4. Season with salt and pepper to taste. Serve inside a whole wheat pita or as desired.

Chef Tips

If you’d like a chunkier salad, only blend part of the avocado with the yogurt mixture and chop the rest into chunks to add later with the chicken.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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