Guacamole Chicken Salad

Guacamole Chicken Salad- This mayo free chicken salad replaces the standard mayonnaise with a delicious homemade guacamole!

May 19, 2025 by Nicole Collins

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Today, we’re making Guacamole Chicken Salad!

I know we just made chicken salad last week, so I’m sure you’re wondering why we’re making another variation so soon. Well, consider this the battle of the chicken salads! Last week, we made a Mediterranean inspired dressing to coat some rotisserie chicken. This week, our dressing is Mexican inspired. Which one will come out on top?

Side note…who am I right now? You guys know I’m a deli salad minimalist: mayo, celery, and onion only in both chicken and tuna salad. Egg salad gets mayo, pepper, and paprika. But these days, we’ve got chili crisp in tuna, mustard in egg salad, and feta and avocados in chicken salad? I don’t know what’s going on here. But, I know I love it!

This recipe is about as simple as it gets. We’re going to make a batch of my quick guac, stir in some rotisserie chicken, serve it with some crunch tortilla chips, and that’s about it.

Let’s talk avocados. No two avocados are the same. Some have bigger pits. Some are smaller in size. So, the amount of flesh you’re going to get from your avocados is a toss up. I prefer mini avocados, because that’s almost always what I have on hand. But, you can absolutely use a regular sized avocado. At the end of the day, the goal is to have about a cup of diced avocado before we start mashing. So, use as many avocados as it takes to get you there.

Next, we’re going to add some prepared salsa, some red onion, some lime juice, and a healthy pinch of salt to the mashed avocado. These are the exact same ingredients I use for my famous guacamole. However, to add a little extra brightness, we’re also going to add in a nice handful of chopped cilantro. If you’re a cilantro hater, you can leave this out. But if you don’t have the soap gene, don’t skip it. It’s soooo good!

One we’ve made our guac, all that’s left to do is add in some store bought shredded rotisserie chicken. I love using rotisserie chicken for chicken salad, because obviously it’s the easiest choice. But, since it comes pre-seasoned, you know your chicken salad will be delicious through and through.

I don’t typically like the more wet chicken salads to begin with. But, I definitely didn’t want this to be guacamole with chicken. I wanted this to be more of an even balance of guac to chicken. So, if you prefer a wetter chicken salad, feel free to reduce the amount of chicken you use. It’s your lunch. You can do what you want!

When it’s time to serve, I like to simply serve this like a dip with some tortilla chips on the side. To be totally for real, I’ve never even attempted to make a sandwich out of this mixture. It’s just so good with chips! Plus, who’s going to be mad about eating chips and dip as a meal, amirite??

This chicken salad is exactly what it promises to be. Despite there being no mayo anywhere at this party, it’s still perfectly creamy and luxurious thanks to that avocado. You can taste all those key guac flavors like the cilantro, onion, and lime; and it’s just such a nice pairing with the humble chicken. It really checks all the boxes: quick, simple, and delish!

And bonus, it’ll keep in the fridge tightly covered in a glass storage container for at least 3 days before the avocados start to turn brown. So, it does work as a make ahead meal option!

Ok, everyone. Now that you’ve read both arguments, which side are you on: team creamy feta chicken salad or team guacamole chicken salad? I don’t know that I can choose! Do we need to invoke a third option and combine them both??

I hope you guys enjoy! And, let’s eat!

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Guacamole Chicken Salad

Serves: 4          Print

Ingredients:

• 2 mini avocados (about 1 heaping cup), mashed

• 2 tbsp prepared salsa

• ¼ cup red onion

• 2 tbsp cilantro, minced

• Juice of half a lime

• Salt, to taste

• 1 ½ cups rotisserie chicken, shredded

• Tortilla chips, for serving

Directions:

1. To a mixing bowl, add avocado, salsa, red onion, cilantro, lime, and a generous pinch of salt. Mix well to combine.

2. Add rotisserie chicken, and mix well until fully combined. Serve with tortilla chips, and enjoy!
   

Recipe notes:

*No two avocados are the same, so the amount of meat you’ll get will depend on how big the pit is. We’re ultimately looking for about a cup of avocado. You can also use 1- 1 ½ regular sized avocados for this.

*This actually holds up pretty well in the fridge. If stored in a sealed glass container, it’ll keep for up to 3 days without too much browning. 

*Use your favorite jarred salsa for this recipe.