Chicken and Avocado Salad with Lime and Cilantro (VIDEO)
Low-Carb Chicken and Avocado Salad with Lime and Cilantro has a perfect combination of flavors, and this recipe is also gluten-free, Keto, low-glycemic, and can be Paleo or Whole 30; use the Diet-Type Index to find more recipes like this one.
This Chicken and Avocado Salad with Lime and Cilantro is something I’ve made over and over since my sister Pam first told me about it. I wasn’t too fond of the original photo of the finished dish, so when I made it again recently I also updated the photo; enjoy!
I love the way social media spreads good ideas around the web, and this salad is my version of one my sister Pam got from a friend, who found it on Pinterest. The e-mail I got from Pam had just a list of ingredients and some suggestions, so when I made the salad I kind of made up my own directions. Then when I got ready to post my Chicken and Avocado Salad with Lime and Cilantro, I wanted to credit the source if I could find it, and when I copied what Pam had sent me and entered it into the search on Pinterest I found Avocado Chicken Salad from Becoming Betty.
My version has larger chunks of chicken and avocado, and I made the lime and mayonnaise into more of a dressing, while the original version is more mixed together. This salad was so good that the amount I made above didn’t even last a day at my house (although I *did* have help eating it from Jake.) If you like these ingredients, I promise this salad is going to be a keeper!
I started with two cups of shredded chicken from a rotisserie chicken. We kept the chunks of chicken pretty large. Dice up 2 medium avocados, and toss them with 1 T fresh-squeezed lime juice. Slice up about 1/4 cup thinly sliced green onion. You also want at least 1/2 cup finely chopped fresh cilantro. (We chopped the cilantro very fine so the cilantro flavor would be all through the salad, but you could chop it coarser than this if you prefer. Cilantro avoiders can use more thinly sliced green onion and skip the cilantro!)
I mixed 2 T mayo and 1 T fresh squeezed lime juice to make the dressing. (Remember there is already some lime juice on the avocado, so if you’re not that crazy about lime you could use a bit less. Use an approved mayo if you’re Paleo.) Put the chicken in a bowl large enough to hold all the ingredients, add the sliced green onions and dressing and mix well, so all the chicken is coated with dressing. Add the avocado with the lime juice that’s in the bottom of the bowl and mix gently to combine. Then add the finely chopped cilantro and gently mix again, just until it’s barely combined.
More Salad Ideas with Avocado:
15 Amazing Low-Carb Salads with Avocado ~ Kalyn’s Kitchen
Garden Balsamic Avocado Salad ~ Oh Sweet Basil
Heart of Palm Salad with Tomato, Avocado, and Lime – with or without Cilantro from Kalyn’s Kitchen
Grilled Avocado and Tomato Salad ~ The Baker Mama
Not-so-Dumb Salad with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar from Kalyn’s Kitchen
Avocado Quinoa Salad ~ Chelsea’s Messy Apron
Chicken and Avocado Salad with Lime and Cilantro
- 2 cups cooked chicken, shredded into large pieces
- 2 medium avocados, diced
- 1 T + 1 T fresh squeezed lime juice
- salt, to taste (I didn’t use too much salt because you can always add more at the table.)
- 1/4 cup thinly sliced green onion
- 1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
- 2 T mayo of your choice
- Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing
- Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
- Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn’t have any left over when I made it!)
Recipe was adapted from Avocado Chicken Salad from Becoming Betty, which my sister Pam’s friend found on Pinterest.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe would be good for most low-carb eating plans, and it’s Paleo if you use approved mayo. The salad would be approved for any phase of the South Beach Diet, but remember that avocados and mayonnaise are both a limited food due to the fat content. I would not eat more than 1/4 amount of this as a serving if you’re eating it for Phase One.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.