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Creamy Guacamole Chicken Salad

Loaded with juicy chicken, creamy avocado, fresh cilantro, and zesty lime, this chicken salad is a flavorful, protein-rich recipe you'll want on repeat.
Servings 6
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

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.

Notes

Chilling the turkey before mixing is the secret to achieving a restaurant-quality turkey salad texture.
For extra heat, leave some seeds in the jalapeño or add additional jalapeño brine to the dressing.
This recipe is excellent for meal prep and stays fresh for up to 4 days in the refrigerator.
Serve in lettuce cups, wraps, sandwiches, stuffed avocados, or over mixed greens.
The avocado dressing may thicken after refrigeration. Stir well before serving.
Calories: 420kcal
Course: Entrees
Cuisine: Mexican