No Mayo Chicken Salad with Avocado is creamy and savory without using mayonnaise. The flavors are similar to classic Caesar dressing from garlic, lemon juice, Dijon, Parmesan, and Worcestershire. It's quick to make, full of flavor, and works just as well for an easy lunch as it does for meal prep or a light dinner.
I made it for sandwiches, then ended up eating it straight from the bowl. It’s creamy without being heavy, which is hard to pull off.
- Chris K.
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Bailey's Thoughts ...
I love this recipe because it's an easy lunch that checks every box: creamy, high protein, and flexible enough to eat a few different ways. It works piled onto toast, wrapped in lettuce, scooped up with crackers, or straight from the fridge when you need something fast. It doesn't taste like healthy food, it tastes like, well .... really good chicken salad.
The chicken gets coated in a smooth, creamy avocado base that's blended with lemon, garlic, Dijon and Parmesan. That's it. The flavor settles as it sits for a few minutes.
This recipe is written with canned chicken because it's the fastest and easiest option, and works. If you want something a little more elevated, rotisserie chicken is a great swap. Blend the avocado mixture until completely smooth before adding the chicken so the texture stays creamy and even.
Bailey
P.S. If you like this one, try my pesto chicken wraps next. Same easy lunch energy, different flavor direction.
Ingredients + Substitutions
Canned chicken: The fastest, easiest protein base and what this recipe is written for. Substitution: Use an equal amount of shredded rotisserie chicken or leftover cooked chicken.
Avocado: Creates the creamy base and replaces mayo entirely. Substitution: there isn't a true substitution here. The avocado is essential for the texture of the chicken salad.
Garlic: Adds savory flavor to the avocado mixture. Substitution: Use ¼ teaspoon garlic powder in place of 1 fresh clove.
Lemon juice: Brightens the flavor. Substitution: Use lime in the same amount.
Dijon mustard: Adds tang and depth. Substitution: Use yellow mustard in the same amount for milder flavor.
Worcestershire sauce: Adds savory depth and umami. Substitution: Use soy sauce in the same amount.
Parmesan cheese: Add saltiness and rounds out the flavor. Substitution: Use Pecorino Romano or grated Asiago.
See recipe card for quantities.
Instructions
- Blend the avocado base. Add the avocado, garlic, lemon juice, Dijon, Worcestershire sauce, Parmesan, salt and pepper to a food processor or blender. Blend until smooth.
- Blend until smooth. Process until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed so everything is fully incorporated.
- Combine with the chicken. Transfer the avocado mixture to a large bowl, add the chicken, and gently mix until the chicken is evenly coated.
- Serve or store. Use the chicken salad right away or cover and refrigerate until ready to serve.
Top Tip
Use a ripe avocado, not a firm one. A ripe avocado blends smoothly and gives the chicken salad its creamy texture without tasting grassy.
Variations
Gluten-Free: Already is. The chicken salad itself contains no gluten. Serve with gluten-free bread, crackers or lettuce cups.
Nut-Free: Already is.
Dairy-Free: Omit the Parmesan cheese. The chicken salad will still be creamy and flavorful.
Low-Carb: Serve the chicken salad in lettuce cups or alongside fresh vegetables instead of bread or wraps.
Meal-Prep: This chicken salad holds up well for meal planning. Store in an airtight container and use throughout the week.
Storage
Refrigerate: Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Press a piece of plastic wrap directly onto the surface before sealing to help prevent browning.
Freeze: This chicken salad does not freeze well. The avocado-based mixture changes texture and can become watery once thawed, so freezing is not recommended.
Reheat / Serve Later: This recipe is meant to be eaten cold. Stir before serving and use straight from the fridge on sandwiches, in wraps, or with vegetables.
FAQs
No. The avocado creates the creamy texture, but the garlic, lemon, Dijon, Parmesan and Worcestershire give it a savory, balanced flavor that tastes like chicken salad, not guacamole.
A blender or food processor is recommended to get the avocado completely smooth. Mashing by hand will result in a chunkier texture.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with No Mayo Chicken Salad:
Recipe
Healthy No Mayo Chicken Salad with Avocado
- Total Time: 15 minutes
- Yield: 2 servings
Description
This healthy no-mayo chicken salad is made with a creamy avocado base. It's high in protein, easy to prep ahead, and works well for simple lunches.
Ingredients
- avocado (1 small)
- garlic (1 clove)
- lemon juice (1 lemon)
- Worcestershire sauce (2 teaspoons)
- dijon mustard (1 teaspoon)
- grated parmesan cheese (¼ cup)
- salt (½ teaspoon)
- ground black pepper (¼ teaspoon)
- canned chicken, drained (12 ounces)
Instructions
- Add avocado (1 small), garlic (1 clove), lemon juice (from 1 lemon), Worcestershire sauce (2 teaspoons), Dijon mustard (1 teaspoon), grated parmesan cheese (¼ cup), salt (½ teaspoon), and ground black pepper (¼ teaspoon) to the bowl of a food processor. Pulse until smooth and fully combined, scraping down the sides as needed. Taste and adjust seasoning if necessary.
- Transfer the dressing to a medium mixing bowl and add canned chicken (12 ounces). Stir until the chicken is evenly coated and fully combined.
Notes
Chicken Options: Canned chicken works well here and keeps this recipe quick. Rotisserie chicken or leftover cooked chicken can be used instead. Chop it finely so it mixes evenly.
Meal Prep Friendly: This chicken salad holds well in the fridge for up to 3 days when stored in an airtight container.
How To Eat: Eat it straight from the jar, scoop it with veggies, or use it as a filling for wraps, sandwiches, or toast. It's versatile.
Seasoning Check: Taste the dressing before adding the chicken. Depending on the saltiness of your parmesan and Worcestershire sauce, you may want a pinch more of salt or a squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: ⅓ chicken salad
- Calories: 328
- Sugar: 1 g
- Sodium: 794.7 mg
- Fat: 18.5 g
- Carbohydrates: 8.6 g
- Protein: 32.1 g
- Cholesterol: 92.3 mg
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