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  • Writer's pictureCatherine Irvin

Avocado Chicken Salad

Updated: Dec 15, 2019

College students- let's chat. If you're not hip to the beauty, efficiency, and affordability of a rotisserie chicken, you're missing out. A roti will last you a full week and it's the grocery item that keeps on giving. Use it as a main course, throw it on a salad, add it to a soup, or my personal favorite- make chicken salad.

Now to my basic college biddies- this is not just any chicken salad, but avocado chicken salad. Yes, avocados (the next best thing to that hot boy in your marketing class.) We've cut down on the mayo (aka the guilt) to substitute mashed avocado as a binder in this chicken salad. Whether it's for lunch or dinner, show that roti he can do both.




4 cups rotisserie chicken

1 avocado, mashed

1/4 cup mayonnaise

1/4 cup celery, finely chopped

2 teaspoons Dijon mustard

2 tablespoons parsley, chopped

1 tablespoon black pepper

1 teaspoon salt

1/4 teaspoon celery seeds

1/2 of a lime, juiced

1/2 of a lemon, juiced

As much as it pains me to say, this is not a manicure-friendly recipe. Use your hands to shred the breasts and thighs of the chicken ensuring a mix of white and dark meats. Set aside.

In a separate bowl, combine the avocado, mayonnaise, mustard, lime juice, and lemon juice. (Adding the lemon and lime juice is essential to minimizing the browning of the avocado through its acidity over time.) Mash ingredients together, then fold in the chicken and celery while adding the parsley, black pepper, salt, and celery seeds.

Refrigerate for at least 30 mins before serving. Serve over sliced tomatoes and bibb lettuce.

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