Healthy Avocado Sonoma Chicken Salad is creamy and crunchy and loaded with good nutrition. Celery, red onion, and toasted pecans provide the crunch, a mashed ripe avocado and a little mayo give it plenty of creaminess, and halved red grapes add little bursts of sweetness.

Typically I love a chicken salad that’s loaded in mayo.

But more and more I’ve been using a mashed avocado, one of my favorite foods, to provide most of the creaminess for chicken salad. Avocados are so full of healthy fats and they have a creaminess to them that just can’t be beat.

I added just a little mayo to this recipe. Old habits die hard. 

You could use yogurt instead.

Recipe Tips

I usually eat this Avocado Sonoma Chicken Salad on a bed of lettuce, but it makes a great sandwich too.
I like to use chicken breasts that I have cooked on my grill pan, but you can use any cooked chicken: poached, baked, or even Rotisserie chicken from the store.

Storage

This chicken salad is best eaten within 24 hours. The avocados will turn brown overtime. Be sure to place plastic wrap directly on top of the salad to keep it fresh-looking for as long as possible.

More Chicken Salad Recipes

Jalapeno Popper Chicken Salad– lots of jalapenos, cheddar cheese, and bacon.Golden Chicken Salad– super creamy with golden raisins and toasted walnuts.Greek Chicken Salad– all the flavors of a greek salad.Bacon Cheddar Ranch Chicken Salad

For mor...