Guacamole Chicken Salad

Publish date:
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