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Homemade Avocado Chicken Salad with Chipotle and Lime. AKA, What To Make For Lunch Today! food shot
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Avocado Chicken Salad with Chipotle and Lime. AKA, What To Make For Lunch Today!

A creamy, smoky chicken salad with lime and avocado that comes together quickly for an easy lunch.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 cups cooked shredded chicken
  • 3 green onions thinly sliced
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 chipotle pepper in adobo diced
  • 1 tbsp adobo sauce from the can of chipotles
  • 1 1/2 tbsp fresh lime juice freshly squeezed
  • 1/2 tsp lime zest freshly grated
  • kosher salt and pepper
  • 1 avocado chopped; stir in just before serving
  • pickled onions for topping

Instructions

  • Place the cooked shredded chicken in a large bowl and add the thinly sliced green onions.
  • In a small bowl, whisk together the Greek yogurt, mayonnaise, diced chipotle pepper, adobo sauce, lime juice, lime zest, and a big pinch of kosher salt and black pepper until smooth.
  • Pour the dressing over the chicken and green onions and toss until the chicken is evenly coated; taste and adjust salt and pepper as needed.
  • Just before serving, gently stir in the chopped avocado so it stays fresh and slightly chunky.
  • Serve the salad on toast, crackers, chips, in lettuce cups, or over greens, and top with pickled onions if desired.
  • Store leftovers in the refrigerator for a few days; stir before serving.

Equipment

  • Large Bowl
  • Small Bowl
  • Measuring Spoons
  • Measuring cup
  • Knife
  • Cutting Board
  • Spoon or Spatula

Notes

  • Use leftover rotisserie chicken to save time.
  • Add more adobo for extra heat.
  • Stir in avocado right before serving to avoid browning.
  • Adjust salt and pepper to taste.