In a large bowl, scoop out the avocado and mash until creamy but still slightly textured. This creates the foundation of the salad and replaces traditional mayo.

Tip: Use avocados that are soft enough to mash easily but not mushy.

Fold in the shredded chicken, chopped red onion, and diced celery or cucumber. These ingredients add structure and freshness, helping balance the avocado’s creaminess.

In a small bowl, whisk together:

Lime or lemon juice

Olive oil

Dijon mustard

Honey

Pinch of salt

Pour it over the chicken mixture. The citrus not only brightens the flavor but also prevents the avocado from oxidizing.

Add salt, pepper, garlic (if using), and fresh herbs. Mix gently until everything is evenly coated.

Taste and adjust—more lime for brightness, pepper for spice, or herbs for a fresh finish.

This salad is versatile and works beautifully in:

Lettuce wraps

Sandwiches or croissants

Grain bowls

On top of toast

As a dip with crackers or veggies

Serve immediately or refrigerate for up to 24 hours. Because the avocado is fresh, the salad is best enjoyed the same day.