Avocado Chicken Salad Recipe
Avocado Chicken Salad Recipe photo by Taste of Home
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Avocado Chicken Salad Recipe

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This is a terrific way to use up last night’s leftover chicken. Cilantro and lime juice add a bit of zest to liven up lunch or dinner. —Patricia Collins, Imbler, Oregon
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings


  • 3 cups cubed cooked chicken
  • 2 medium ripe avocados, peeled and cubed
  • 1/4 cup cubed peeled jicama
  • 1/4 cup pimientos, diced
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped green onions
  • 5 romaine leaves

Nutritional Facts

1 cup: 416 calories, 30g fat (7g saturated fat), 95mg cholesterol, 267mg sodium, 10g carbohydrate (2g sugars, 6g fiber), 27g protein.


  1. In a large bowl, combine the chicken, avocados, jicama and pimientos. In a small bowl, combine the sour cream, mayonnaise, cilantro, lime juice, salt and pepper. Drizzle over chicken mixture; toss to coat. Top with onions. Serve on lettuce leaves. Yield: 5 servings.
Originally published as Avocado Chicken Salad in Simple & Delicious August/September 2011, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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