This quick and easy Avocado Chicken Salad has a bold curry kick!
Okay, I need you to trust me on this one. This avocado chicken salad? It’s the one. It’s a total game changer. It’s the recipe that will have you side-eyeing mayo-based salads forever. And no, I’m not just saying that because I’m obsessed with the avocado emoji and use it every single day (for the record, I really do). This is a chicken salad that doesn’t just taste good—it feels good. Creamy without being heavy, fresh with just the right amount of richness, and packed with flavors that actually make lunchtime worth looking forward to.
The first time I made this, I wasn’t expecting any fireworks. I love a good classic, and I didn’t think anything could replace my usual chicken salad situation. But then I took a bite of the oh-so-creamy avocado, crunchy cashews, and warm kick of curry, and all of a sudden, my so-called “usual” seemed painfully boring. I ate it straight from the bowl. No shame. No regrets. Just pure avocado-induced happiness. And if you’re ready to experience that level of joy, I suggest you grab some chicken, mash up some avocado, and get ready to fall in love.
Is This Avocado Chicken Salad Healthy?
You know those annoying recipes that pretend to be healthy for you, but they’re really not? This isn’t one of those. This recipe is genuinely packed with the good stuff, and it’s delicious to boot.
You’ve got lean protein from the chicken, healthy fats and fiber from the avocado, and a decent dose of vitamins, minerals, and antioxidants from other ingredients like celery, cashews, ginger, lemon, lettuce, and fresh herbs.
This salad is naturally gluten-free, dairy-free, and Paleo-friendly, which means it fits into a lot of different dietary lifestyles. All in all, if you’re looking for a fantastic lunch that keeps you fueled and filled, this one delivers.
The Transformative Power Of Curry Powder
Curry powder might not be your run-of-the-mill, go-to seasoning for chicken salad. But trust me when I say it’s high time it should be.
Curry powder is full of rich, warm spices like turmeric, cumin, and coriander that add depth to every mouthful. If you’re not a fan of overpowering spices, don’t worry; it’s just enough to give a unique flavor that tastes so much more interesting than your standard chicken salad. These spices also balance so nicely with avocado, which mellows things out with its creaminess. So, if you want to make your chicken salads a little less predictable, take my word for it; try some curry powder!
How Do I Store Leftovers?
Store your leftover chicken salad in an airtight container in the fridge for up to 2 days. Avocado tends to brown pretty quickly, so if you’re picky about that, press a piece of plastic wrap directly onto the surface before sealing the lid.
Serving Suggestion
Here on FFF, your chicken salad never has to be Plain Jane again. If you enjoyed this avocado chicken salad, some suggestions to try next include Cranberry Chicken Salad, Chinese Chicken Salad, and Southern Chicken Salad.
Recipe
Ingredients
- 2 teaspoons avocado oil
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon yellow curry powder
- Salt and pepper to taste
- 1/2 cup cashews
- 1 cup avocado mashed
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh ginger minced
- 1/4 cup + 2 tablespoons celery diced
- 1/4 cup cilantro roughly chopped
- 1/4 cup green onion sliced
- Lettuce cups for serving
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Rub the avocado oil over the chicken breasts, and then rub in the curry powder, covering all the chicken. Sprinkle with salt and pepper.
- Place the chicken on a baking sheet and the cashews on a separate, small baking sheet. Cook the chicken until no longer pink inside, about 25-30 minutes. Cook the cashews until golden brown and nutty-smelling, about 10-12 minutes.
- Let the chicken cool to room temperature and then refrigerate for at least 2 hours to cool completely. Additionally, roughly chop the cashews and set aside.
- Once the chicken has chilled, stir together the avocado, lemon juice, ginger, and salt and pepper to taste. Fold in the celery, cilantro, green onions, and chopped cashews.
- Chop the chicken into small pieces and fold into the avocado mixture. Adjust salt and pepper if needed.
- Serve on lettuce cups.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
OFF THE CHARTS – Absolutely amazing!
THANKS Karla!