Apple and Avocado Chicken Salad

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Apple and Avocado Chicken Salad

Serving Size


25 mins

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If you're an avocado lover like me, you won't be disappointed. This is a creamy and refreshing chicken salad made without mayo. It's good on toast, or simply on a fork. Many thanks to Chef Julie Yoon for sharing the recipe!


  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 shallot, finely minced
  • 1 small granny smith apple, peeled, and finely diced
  • 1 ripe avocado, diced
  • 4 large slices Italian bread, toasted
  • Thinly sliced radishes (optional)

Avocado Dressing:

  • 2 ripe avocados
  • ¼ cup  coarsely chopped parsley
  • 3 tablespoons  fresh lemon juice
  • 1 clove  garlic, finely minced
  • 1 cup  buttermilk
  • ½ cup  water
  • Salt and pepper to taste

Recipe Info

  1. In a blender, add the avocados, parsley, minced garlic, buttermilk, water, salt, and pepper. Puree until smooth. Set aside.

  2. In a medium bowl, add chicken, shallot, apple. Add as much of the dressing as you want to coat. Gently fold in diced avocado. Place on toasted bread, and top with radishes. Sprinkle with salt and pepper. Save any leftover dressing in the fridge for up to 3 days and use as a dipping sauce or salad dressing.

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