Avocado Chicken Salad

A close up of some food on top of a plate

Avocado Chicken Salad

Servings 4 Servings


  • 1 store-bought rotisserie chicken, chopped (skin and bones discarded) or 4 boneless leftover cooked chicken breasts
  • 4 stalk scallions, chopped
  • 4 stalks celery, chopped
  • 2 avocados, 1 halved and 1 chopped (see note)
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil, plus extra to drizzle on toast
  • 1 tablespoon rice vinegar
  • 2 tablespoons mayonnaise
  • ½ cup fresh parsley leaves
  • ¼ cup chopped fresh dill
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • toasted bread


  • In a large bowl, toss the chicken, scallions and celery to combine. Gently stir in the chopped avocado (if adding to the salad) and 1 tablespoon of the lemon juice.
  • In a blender, combine the remaining avocado and lemon juice. Add the ¼ cup olive oil, vinegar, mayonnaise, parsley and dill. Puree until smooth.
  • Pour the dressing over the chicken salad mixture and gently toss to coat. Season with salt and pepper. Refrigerate until ready to serve.
  • Drizzle olive oil over toasted bread and scoop chicken salad on top. Enjoy!


Note: Instead of chopping avocado and adding to the chicken salad- you can smash the avocado and spread directly over the toasted bread before adding chicken salad.