Guacamole Chicken Salad

  • Yield 6 servings
  • Prep 10 mins
  • Cook 0 mins

Mound this chicken and avocado salad on lettuce for a light lunch.

California Walnut Board


2 -- avocados, halved, pitted and peeled
3 tablespoons lime juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 cups diced, cooked chicken breast meat*
1 cup toasted, chopped California walnuts
1 cup finely chopped onion
3/4 cup finely chopped celery (about 3 ribs)
3 -- plum tomatoes, halved, seeded and chopped
6 -- (or more, depending on size) whole leaves of butter lettuce or radicchio


  1. Put the avocado in a large bowl and mash it with a fork until almost smooth.  
  2. Stir in the lime juice, garlic, salt, pepper.  
  3. Add the chicken,  walnuts, onion, celery and tomatoes, and stir to coat with the avocado. 
  4. To serve, place a leaf or two of lettuce on each plate, and mound the salad in the center.

*Note:  Use home-cooked roasted or poached chicken, or deli-roasted chicken.




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