Guacamole Chicken Salad {Paleo, Whole30, Keto}

2.24.19

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Whole 30Nut FreeEgg FreeNo Added Sugar

Since guacamole and chicken salad are two of our favorite things, I decided it was time to combine them! This guacamole chicken salad is mayo-free, packed with flavor, protein, and perfect for easy lunches! It’s paleo, Whole30 compliant and keto friendly, too.

This recipe is SO easy that I almost felt strange actually posting it. Almost, that is! The idea came straight from my older daughter about two weeks ago.

We were eating guacamole together, sans chips (as in, with a fork) as a snack. Not weird at all for us, really. Anyway, she said “this is good but it would be so much better if it had chicken in it!”

And so, why not, right?! You want chicken in your guac, you got it! Or maybe it’s “you want guac in your chicken?” Honestly it’s one of those “what came first” things that doesn’t really matter. All I know is that we combined the two and made guacamole chicken salad MAGIC.

I have to say, the reality is definitely just as good as the fantasy here. I mean how could it NOT be? The whole idea of avocado replacing mayo in egg salad, tuna salad, and chicken salad is not new. In fact, it’s a tried and true favorite for many.

However, the idea of basically just making the BEST guacamole possible and then adding in perfectly seasoned diced chicken is flipping delicious.

It’s like having chips and guac for lunch except without the chips. It’s better than chips, because it’s Whole30 compliant, keto friendly and STILL better than chips!

The recipe itself is just SO easy. You cook your chicken. Or, you can always just use leftover chicken if you happen to have some (I never do since that same daughter sneaks leftover chicken for snacks.)

You just have to remember to leave enough time for the chicken to cool before tossing it all together with the other ingredients. This is definitely one that needs to be room temp or cooler to enjoy.

As for the other ingredients, they’re just the same as all my favorite guacamole recipes except with the flavor kicked up just a bit. Since you’re adding chicken to the mix, even if it’s already seasoned, you’ll need to add a bit more of everything to make the flavors really pop.

This chicken salad, like all recipes involving avocado, is best served right away or at least within several hours of making it.

I actually found that it lasted about 24 hours in the fridge before the avocados started turning that ugly brown color. Depending on the ripeness and quality of your avocados you might be able to get a solid day out of it as well!

That being said, this one is so good it might not even last an hour, if you know what I mean! So grab those avos and get that chicken cooked because I KNOW you’re going to love this one – now let’s go make the best guacamole chicken salad!

Guacamole Chicken Salad {Paleo, Whole30, Keto}

Author: Michele Rosen

Servings: 5

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4.61 from 41 votes

Ingredients

2avocadosmedium
1/3cuponionminced
2clovesgarlicminced
1-2jalapeno pepperminced (adjust for spice preference)
2-3Tbspfresh lime juiceor to taste
2Tbspchopped fresh cilantro plus more for garnish
Sea saltto taste 
1lbchicken breastseasoned with salt and pepper and cooked (about 2-2.5 cups cooked) see below instructions for my cooking method

Instructions

Cook Chicken (This step should be done ahead of time so the chicken has time to cool.)

Preheat your oven to 400 degrees and line a baking sheet with foil. Drizzle olive oil over chicken and turn to coat. Season on both sides with sea salt, black pepper, plus onion + garlic powder, if desired. Bake in the preheated oven for 20 minutes or until cooked through (no longer pink in the middle and juices run clear.)
Allow chicken to cool completely, then either dice or shred depending on what you prefer for chicken salad.

Assemble Salad:

In a large bowl, add the cooked diced chicken with all remaining ingredients except for the salt. Mix well, mashing avocado as you mix. Once fully combined, add sea salt to taste. Serve immediately, leftovers will keep for about a day in the refrigerator but because the avocado will brown, it won’t last much longer than that. Enjoy!

Nutrition

Calories: 240kcal

Carbohydrates: 8g

Protein: 21g

Fat: 14g

Saturated Fat: 2g

Cholesterol: 58mg

Sodium: 111mg

Potassium: 741mg

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Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Easy Paleo Lunch Ideas? Try One of These!

Bacon Scallion Chicken Salad

Easy Egg Salad with Bacon and Scallions

Kale Chicken Caesar Salad

Deviled Avocado Egg Salad

Almond Butter Sesame Zoodles

Veggie Packed Avocado Lime Tuna Salad

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

Rachel says
February 25, 2019 at 5:16 am
This looks so, so good, and it is such a great idea!
Reply
Addison says
February 25, 2019 at 10:52 am
This is the combination of two of my favorite things! I’ve thought about making this before but now that I have your awesome recipe, I’ll give it a go!
Reply
Karen Morgida says
March 6, 2019 at 5:37 pm
What is the serving size for the nutritional information? I cant wait to try this!
Reply
Julie Smith says
March 18, 2019 at 8:12 pm
Wow! So much flavor. It really is super-flavor-charged chicken salad. I bet this would be great wrapped in lettuce. I think I’m going to try making again this for the daycare kids later this week.
Reply
Katie says
April 28, 2019 at 12:17 am
I totally want to make this with a rotisserie chicken!
Reply
Warner says
See Also
Betty's Blackened Ahi Tuna
April 28, 2019 at 9:47 pm

Um YUM!! I made this for meal prep this week and added some hard boiled eggs to it. It’s so delicious! Now I have to find a way to not eat it all now and make it last for the week! Thank you for this great recipe 🙂
Reply
- Michele says
  April 29, 2019 at 3:47 pm
  Sounds delish!
  Reply
Bee says
December 2, 2019 at 11:02 pm
Loveddddddddddddddddddddddddddddddd this recipe will make it forever highly recommended in 2019
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Debra Boettcher says
January 31, 2020 at 3:44 pm

excellent as a meal or eating with plantain chips
Reply
Simone says
April 26, 2020 at 5:12 pm
This sounds so delicious, especially as a nice spring/summer recipe for picnics! What would you suggest pairing it with for Whole30 options?
Reply
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Nicole B says
October 4, 2020 at 2:31 pm
Is there a way to PIN your recipes?
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Jordan says
March 29, 2021 at 10:54 pm

SO yummy! Really great for meal prep and the flavors are INCREDIBLE together! One jalepeno is just right if you don’t want too much spice 🙂
Reply
Little Alchemy says
July 22, 2021 at 4:44 am
Wow, the food looks delicious and tempting, thanks for sharing.
Reply
Kelly says
October 9, 2021 at 1:13 pm

Very delicious! I used a rotisserie chicken, and as I had no cilantro on hand added a bit of cumin powder to taste. One jalepeno was perfect. Thanks!
Reply
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January 22, 2022 at 1:17 am
the chiken need to be more focuse when you eat it .
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Charlene Fuino says
January 5, 2023 at 5:31 pm

This was outstanding. I honestly wasn’t sure I would like it but it’s now a go to Chicken salad. My husband ate so much I only had a small amount left to save for my lunch tomorrow. 🤣
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This recipe is versatile and can be a great option for easy and flavorful lunches
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wow, this looks delicious from the photo. I’ll have to try to make some.
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January 15, 2024 at 3:26 am

Absolutely loved this Guacamole Chicken Salad recipe! It’s not only delicious and healthy but also incredibly easy to whip up – a real brain food! Speaking of brains, it reminds me of the importance of a good diet for mental agility, much like preparing for an IQ test. It’s amazing how the right food can boost our cognitive functions. Kudos for this fantastic recipe!
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