This healthy avocado chicken salad is incredibly easy to make, requiring minimal cooking and just a few simple steps. Even beginner cooks can whip this up in minutes! Follow these detailed instructions for a foolproof and delicious salad every time:

1. Prepare the Chicken: Start by ensuring your chicken is cooked and cooled. If you’re using pre-cooked chicken like rotisserie chicken, simply remove the skin and shred the meat using two forks. If you’re cooking your own chicken, you have several options. Grilling: Grilling chicken breasts adds a smoky flavor. Season the chicken with salt, pepper, and your favorite herbs or spices. Grill over medium heat for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let it cool slightly before shredding. Baking: Baking is another healthy method. Preheat your oven to 375°F (190°C). Place chicken breasts in a baking dish, season as desired, and bake for 20-25 minutes, or until cooked through. Let cool and shred. Poaching: Poaching results in incredibly moist chicken. Place chicken breasts in a pot and cover with cold water or chicken broth. Bring to a simmer and cook for about 15-20 minutes, or until cooked through. Let cool in the poaching liquid for extra moisture before shredding. Once the chicken is cooked and slightly cooled, use two forks to shred it into bite-sized pieces. Set aside.
2. Dice the Vegetables: While the chicken is cooling, prepare your vegetables. Red Onion: Peel and finely dice the red onion. Small, even dices will ensure the onion flavor is distributed throughout the salad without being overpowering. If you find red onion too strong, you can soak the diced onion in cold water for 5-10 minutes, then drain, to mellow its sharpness. Celery: Wash and trim the celery stalks. Finely dice the celery, aiming for pieces similar in size to the red onion for a consistent texture. Dicing celery adds a refreshing crunch that complements the creamy avocado and chicken.
3. Prepare the Avocado: Now for the star ingredient – the avocado! Choose ripe avocados that yield slightly to gentle pressure. Cutting the Avocado: Carefully cut the avocado lengthwise around the pit. Twist the two halves to separate them. To remove the pit, gently but firmly tap the pit with the blade of a knife (be careful!). Twist the knife slightly to loosen the pit and lift it out. Scooping the Avocado: Using a spoon, scoop out the avocado flesh from each half into a medium-sized mixing bowl.
4. Mash the Avocado: In the mixing bowl with the avocado, use a fork to gently mash the avocado. You don’t want to completely puree it; aim for a slightly chunky texture. Leaving some small chunks of avocado will add delightful creamy pockets throughout the salad. Mashing it too finely can make the salad overly mushy.
5. Add Lemon Juice: Immediately after mashing the avocado, squeeze the fresh lemon juice over it. The lemon juice not only adds a bright, citrusy flavor that complements the avocado and chicken but also helps to prevent the avocado from browning and oxidizing, keeping your salad looking fresh and vibrant for longer. Toss the mashed avocado with the lemon juice to coat it evenly.
6. Combine Ingredients: Add the shredded chicken, diced red onion, and diced celery to the bowl with the mashed avocado. Gently toss everything together to combine.
7. Make the Dressing: In a small bowl or directly into the mixing bowl, add the mayonnaise, Dijon mustard, chopped fresh dill, salt, and black pepper. Whisk or stir until the dressing is smooth and well combined. Taste the dressing and adjust seasonings as needed. You may want to add a pinch more salt, pepper, or a squeeze more lemon juice to achieve your desired flavor profile.
8. Incorporate the Dressing: Pour the prepared dressing over the chicken and avocado mixture. Gently fold everything together until the salad is evenly coated with the dressing. Be careful not to overmix, as this can make the avocado mixture become too mushy. You want to maintain some texture in the salad.
9. Taste and Adjust: Give the salad a final taste. This is the crucial step to ensure it’s perfectly seasoned to your liking. Does it need a little more salt? A dash more pepper? Perhaps a touch more lemon juice for extra brightness? Adjust the seasonings as needed until you achieve the perfect balance of flavors.
10. Chill (Optional but Recommended): While you can serve the avocado chicken salad immediately, chilling it in the refrigerator for at least 30 minutes, or even an hour, will allow the flavors to meld together and deepen. Chilling also makes the salad more refreshing, especially on a warm day. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container before refrigerating.
11. Serve and Enjoy!: Once chilled (or immediately if you prefer), your healthy avocado chicken salad is ready to be served! Refer to the “How to Serve” section below for delicious serving suggestions. This salad is best enjoyed fresh. While it can be stored in the refrigerator for up to 2 days, the avocado may start to brown slightly over time, even with the lemon juice. For optimal freshness and flavor, it’s best to consume it within 24 hours.