Creamy Avocado Chicken Salad with Dill in 10 Minutes

You know those days when you need something quick, fresh, and totally satisfying? This avocado chicken salad with dill is my go-to—I swear, it saves me at least twice a week. It all started when I had leftover rotisserie chicken and a perfectly ripe avocado begging to be used. A little yogurt, a handful of dill, and bam—lunch was served in under 10 minutes. Now, it’s my secret weapon for picnics, lazy weeknights, or when I want something light but packed with flavor. Creamy, tangy, and just herby enough, it’s the kind of recipe that makes you feel like you’ve got your life together (even if the rest of the kitchen is chaos).

Why You’ll Love This Avocado Chicken Salad with Dill

Oh, where do I even start? This salad is the answer to everything:

• Lightning fast – toss it together in 10 minutes flat (even faster if you cheat with rotisserie chicken like I do)
• Creamy without mayo – the avocado and Greek yogurt combo is magic, I swear
• Actually good for you – packed with protein and all those good fats
• Zero cooking – my kind of recipe when the kitchen feels like a sauna
• That fresh dill zing – it makes the whole thing taste like summer in a bowl

Trust me, this isn’t your grandmother’s chicken salad. The flavors are brighter, fresher, and way more addictive.

Ingredients for Avocado Chicken Salad with Dill

Here’s the beauty of this recipe—you probably have most of this in your kitchen right now! But let’s get specific so your salad turns out perfect:

• 2 cups cooked chicken, shredded (rotisserie works wonders here)
• 1 large avocado, diced (look for one that gives slightly when pressed)
• 1/4 cup plain Greek yogurt (the thick kind—none of that runny stuff)
• 1 tbsp fresh dill, chopped (please, please use fresh—it makes all the difference)
• 1 tbsp lemon juice (fresh squeezed if you’re feeling fancy)
• 1/4 tsp salt (I use kosher—it distributes better)
• 1/4 tsp black pepper (freshly cracked if you’ve got it)

See? Simple, fresh, and nothing weird. Now let’s make some magic!

How to Make Avocado Chicken Salad with Dill

Okay, here’s where the magic happens—and I promise it’s easier than remembering your WiFi password. Just follow these steps, and you’ll have the creamiest, dreamiest chicken salad in no time!

Step 1: Combine Chicken and Avocado

Grab your biggest mixing bowl—I use my trusty 4-quart one because things get messy. Toss in your shredded chicken first (cold is fine, room temp is better). Now add those gorgeous avocado cubes. Here’s my trick: use a rubber spatula to gently fold them in. You want the avocado to stay chunky, not turn into guacamole! A few light presses are fine—those creamy bits will coat the chicken beautifully.

Step 2: Add Yogurt and Seasonings

Dollop that Greek yogurt right on top—it’ll act like glue for all the flavors. Sprinkle your fresh dill (smell that? Heavenly!), then drizzle the lemon juice over everything. Finally, dust with salt and pepper. Now here’s the important part: mix from the bottom up with your spatula in slow, sweeping motions. This prevents clumps and keeps everything light and fluffy.

Step 3: Mix and Serve

Fold everything together just until combined—about 15 strokes max. You should still see flecks of green from the avocado and dill. Taste it (you know you want to) and adjust seasoning if needed. Serve it right away on toast, or pop it in the fridge for an hour if you can wait—the flavors marry beautifully when chilled. Just don’t leave it overnight unless you like brown avocado salad (lesson learned the hard way).

Tips for Perfect Avocado Chicken Salad with Dill

After making this more times than I can count (okay, maybe twice a week), here are my hard-earned secrets for avocado chicken salad glory:

• Rotisserie chicken is your friend – saves time and adds amazing flavor (just remove that weird rubbery skin)
• Want crunch? Toss in diced celery or red onion – about 1/4 cup does the trick without overpowering
• Pick perfectly ripe avocados – they should give slightly when pressed but not feel mushy (ask me about The Great Avocado Disaster of 2019…)
• Make it right before serving – it keeps for a day in the fridge, but that avocado will start browning (a squeeze of extra lemon helps)
• Mix gently! Over-stirring turns it into baby food – we’re making salad, not paste

Variations for Avocado Chicken Salad with Dill

Listen, I love the original version, but sometimes you gotta mix it up! Here are my favorite twists when I’m feeling adventurous:

• Zing it up – swap lemon for lime juice and add a pinch of cumin
• Herb swap – try cilantro instead of dill for a totally different vibe
• Crunch factor – toss in some diced red onion or cucumber for texture
• Spice lover? A dash of cayenne or diced jalapeño wakes it right up

The beauty is—it’s your salad now! Play around and make it yours.

Serving Suggestions for Avocado Chicken Salad with Dill

Honestly, I’ve eaten this straight from the bowl (no judgment), but here are my favorite ways to serve it when I’m pretending to be civilized:

• On thick whole-grain toast – the creamy-chunky texture is divine on crunchy bread
• Lettuce wraps – butter lettuce cups make it feel fancy and fresh
• With crackers or pita chips – perfect for scooping while standing at the fridge (we’ve all been there)

It’s also amazing stuffed in tomatoes or alongside a simple green salad. Really, just get it in your mouth however you can!

Storage and Reheating

Here’s the truth: this avocado chicken salad is happiest fresh! The avocado starts to brown after about a day in the fridge—still tasty, just not as pretty. Store it in an airtight container with plastic wrap pressed right against the surface to slow oxidation. And nope, no reheating needed (or recommended—warm avocado is just sad).

Nutritional Information

Just so you know – these numbers can wiggle a bit depending on your chicken’s size or yogurt brand. But per serving (that’s half the batch), you’re looking at about 320 calories, with 18g of those good avocado fats and a whopping 30g protein to keep you full. Not bad for something that tastes this indulgent, right?

Frequently Asked Questions

Can I use canned chicken for this salad?
You totally can in a pinch—just drain it well and give it a quick rinse to reduce that “canned” taste. But honestly, rotisserie chicken or leftover grilled chicken works so much better texture-wise. Canned tends to get mushy when mixed with the creamy avocado.

How do I keep the avocado from browning?
The lemon juice helps a ton, but here’s my trick: press plastic wrap directly onto the salad’s surface before refrigerating. The lack of air exposure buys you an extra day before browning starts. A little extra lemon squeeze never hurts either!

What can I substitute for Greek yogurt?
Sour cream works in a pinch, but it’ll be tangier. For a dairy-free option, try mashed silken tofu—it gives that same creamy texture. Just avoid regular mayo unless you want to lose that fresh, light flavor we love in this avocado chicken salad with dill.

Can I make this ahead for meal prep?
I wouldn’t recommend more than a day in advance—avocados wait for no one! If you must prep ahead, mix everything except the avocado, then fold it in right before serving. Your future self will thank you for that fresh green color.

Share Your Thoughts

Give this avocado chicken salad with dill a whirl and tell me what you think! Did you add any fun twists? Drop a comment below—I’m always hunting for new ideas to try myself!

Print