If guacamole and chicken salad had a delicious little love child, this would be it. Creamy avocado, fresh lime, cilantro, jalapeño, and tender seasoned chicken come together to create a salad that’s bright, flavorful, and anything but boring. Every bite is packed with fresh Tex-Mex flavor, and unlike traditional chicken salad, there’s no heavy mayonnaise weighing things down. It’s creamy, satisfying, and the kind of recipe you’ll find yourself making on repeat. The best part? It works beautifully with either chicken tenderloins or turkey tenderloins, making it an easy recipe to customize based on what you have on hand.
What I love most about this Guacamole Chicken Salad is its versatility. Pile it into lettuce wraps, scoop it onto crackers, stuff it into a sandwich, or enjoy it straight from the bowl with a fork. The creamy avocado-lime dressing coats every piece of chicken while fresh herbs and jalapeño add just the right amount of zip. Whether you’re meal prepping for the week, looking for a high-protein lunch, or trying to use up leftover chicken or turkey in a way that actually feels exciting, this recipe delivers big flavor with very little effort.
Creamy Guacamole Chicken Salad
Equipment
- Baking sheet
- Mixing bowls
- Blender or food processor
- Chef knife
- Cutting board
- Measuring spoons
Ingredients
Chicken OR Turkey Tenderloin
- 1.5 lb chicken thighs or turkey tenderloin (680g)
- 1 tsp kosher salt (6g)
- 1/2 tsp black pepper (1g)
- 1 tsp garlic powder (3g)
- 1 tsp onion powder (3g)
- 1 tsp ground cumin (2g)
- 1 tsp smoked paprika (2g)
- 1/4 tsp chili powder (0.5g)
- 1 tbsp olive oil (14g)
Guacamole Dressing
- 2 ripe avocados 400g
- 3/4 cup plain Greek yogurt (170g)
- 2 large limes 134g, juiced
- 1 clove garlic (3g)
- 1 tbsp pickled jalapeño brine (15g)
- 1 tbsp fresh cilantro (4g), chopped
- 1/2 tsp ground cumin (1g)
- 1/4 tsp smoked paprika (0.5g)
- 1 tsp hot honey (7g)
- 1 tsp kosher salt (6g)
- 1/2 tsp black pepper (1g)
Salad Mix-Ins
- 1.5 lb cooked chicken or tenderloin (680g), diced
- 1 medium avocado 200g, diced
- 1/3 cup red onion (50g), finely diced
- 1 jalapeño 15g, deseeded and finely diced
- 1/2 cup fresh cilantro (20g), chopped
Instructions
- Season the Chicken or Turkey: Preheat the oven to 400°F. Pat the chicken thighs or turkey tenderloin dry. Combine the salt, pepper, garlic powder, onion powder, cumin, smoked paprika, and chili powder. Coat the meat evenly with the seasoning blend.
- Prepare for Roasting: Drizzle the meat with olive oil and rub to coat all sides.
- Roast Until Juicy: Bake for 25 to 30 minutes or until the thickest portion reaches an internal temperature of 165°F.
- Rest and Chill: Allow the meat to rest for 10 minutes, then refrigerate until completely chilled. Chilling creates the best texture for turkey salad.
- Dice the Meat: Cut the chilled meat into bite-sized cubes and set aside.
- Blend the Dressing: Add avocados, Greek yogurt, lime juice, garlic, jalapeño brine, cilantro, cumin, smoked paprika, salt, and black pepper to a blender or food processor. Blend until smooth and creamy.
- Adjust the Flavor: Taste and add additional lime juice, salt, or jalapeño brine if desired.
- Combine the Salad: Add the diced meat, avocado, red onion, jalapeño, and cilantro to a large mixing bowl.
- Fold Everything Together: Gently fold the avocado-lime dressing into the meat mixture until evenly coated.
- Chill Before Serving: Refrigerate for at least 30 minutes to allow the flavors to meld together.
- Finish Fresh: Just before serving, squeeze fresh lime juice over the top for a bright finish.