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Mayo-Free Avocado Chicken Salad

Chicken Salad with the addition of fresh mango and avocado is incredibly fresh and flavorful!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 to 6 servings
Calories: 278 kcal
Cuisine: American

Ingredients

  • 2 boneless skinless chicken breasts about 1 pound
  • 1 large California Avocado peeled and chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt to taste
  • 3/4 cup carrot peeled and finely chopped
  • 3/4 cup cucumber seeded and finely chopped
  • 1/2 cup Mango finely chopped
  • 1/4 cup red bell pepper finely chopped
  • 1/4 cup raisins
  • 1/4 cup pecans

Instructions

    Cup of Yum
  1. Heat a large pot of water and bring it to a full boil. Add the raw chicken breasts and reduce heat slightly. Cook for 8 to 12 minutes (depending on thickness of chicken), until chicken is cooked through. Place chicken on a cutting board, allow it to cool, then chop into cubes.  For best results, refrigerate the chicken until chilled prior to finishing the recipe.
  2. Add the chopped avocado, lemon juice, and sea salt to a large mixing bowl and mash everything together using a fork until creamy.
  3. Add the remaining ingredients (including the chopped chicken) to the mixing bowl and stir well until combined. Taste salad for flavor and add more lemon juice and/or sea salt to taste.
  4. Serve chicken salad on a bed of spinach as a green salad or on toasted bread to make a sandwich.

Nutrition Information

Serving 1of 4 Calories 278kcal (14%) Carbohydrates 19g (6%) Protein 24g (48%) Fat 13g (20%) Sugar 12g (24%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 278

% Daily Value*

Serving 1of 4
Calories 278kcal 14%
Carbohydrates 19g 6%
Protein 24g 48%
Fat 13g 20%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.