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Guacamole Chicken Salad

guacamole chicken salad

Use your leftover chicken or buy some from the store to make this easy, tasty salad for lunch any day. The avocado replaces the mayo in a classic chicken salad and gives it so much more flavor.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 full chicken breasts (can use precooked) (2 ounce each)
  • 2 avocados
  • 1 lime
  • 1 clove of garlic
  • 1 cup of California walnuts
  • 1 small onion
  • 3 stalks of celery
  • 2 to 4 plum tomatoes
  • Salt & pepper to taste


1 Cut chicken breasts and cook in the oven at 350 degrees fahrenheit for 20 minutes or until done.
2 Cut chicken into cubes.
3 While chicken is cooking, cut avocados in half and remove insides. Mash avocado meat into a paste.
4 Add juice from 1 lime, and garlic. Cut plum tomatoes removing seeds and then cube. Dice the small onion and celery.
5 Add chicken, tomatoes, onion, celery to the avocado mixture.
6 Add walnuts for the extra crunch and flavor. Salt and pepper to taste.

Source: California Walnut Board

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