Chicken Salad: Deconstructed Guacamole Style

It’s not a secret that I love avocados. I buy 4 or so a week on a regular basis, and then I add chunks of them to salads, I spread them on burgers and sandwiches, and I love them as guacamole and chips. It’s no surprise then that when looking for a twist on chicken salad, I naturally just used all the ingredients I’d put in guacamole into the chicken and topped it with the avocado slices.

Start with a roasted chicken. You could make your own, or if you have a good deli near you, feel free to grab a rotisserie chicken from them. Better yet, you could just collect some leftover chicken from a different meal or add a few breasts or pieces next time you’re grilling. However you procure your chicken, you’re going to need to shred it.

I prefer shredded chicken in my chicken salad to chunks. It sticks together more, provides more surface area for the dressing to stick to, and if you’re using all chicken breasts, it ends up drying out less because the chicken is fully coated. Note: Those are Ole’s bear claws. He wants to tell you about them, but that’s for a different post.

We used sweet peppers that we had in the fridge for this. They needed to be eaten in short order, but you could also substitute with the bell pepper of your choice.

Meet my spring onions. Aren’t they cute? I knew you’d love them.

I did add cilantro to this because, well, I add it to my guacamole whenever it’s available. This came directly from my garden, but it can easily be left out if you’re a hater of cilantro.

Tomatoes, diced finely, also make an appearance.

You can add additional or fewer jalapeños to match your heat tolerance. I probably could have added two more for me, but I’m not sure the kids would have appreciated it as much.

Mix all the shredded and diced ingredients into a bowl.

In a separate bowl, mix together your mayonnaise, lime juice and spices. We went with garlic, cumin, salt and pepper and a bit of cayenne.

Stir this into your chopped ingredients and set aside to let it rest. Salads like this are always better if they rest and marinate for a bit. This one is no different, and feel free to make it ahead.

Salad just wouldn’t be salad without a bit of crunch on the side, so croutons are a must. Use whatever day-old bread you have lying around that needs to be used up, but an artisan loaf or heartier bread will work best. Start by heating olive oil in a pan.

Toss in bread cubes and stir to coat.

Sprinkle salt and pepper, cayenne and garlic over the bread cubes and continue cooking until edges brown. You could also make these in the oven, but I don’t see why you’d turn your oven on. It’s plenty warm without it, thank you.

Serve over a bed of lettuce. Whatever you have available will be just fine. We happened to have butter lettuce on hand.

Chicken salad over lettuce, croutons and avocado slices. Delightful on its own. Not pictured? The limeade-infused iced tea that we had with this, finishing off a perfect hot weather meal.

1 whole roasted/rotisserie chicken
1/2 cup spring onions, finely chopped
1/2 cup green pepper or sweet peppers, chopped
1 medium tomato, chopped
1 jalapeño, finely chopped
1/4 cup cilantro
2 avocados
1 head butter lettuce or mixed greens

3/4 cup mayonnaise
1 lime, juiced
1 clove garlic, minced
1/2 tablespoon cumin
1 teaspoon fresh black pepper
pinch of cayenne pepper (adjust to suit)
kosher salt to taste

12 ounces cubed bread, dried
1 1/2 tablespoons olive oil
1-2 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon pepper
pinch of cayenne pepper (adjust to suit)

Mix together all dressing ingredients and toss with chicken, pepper, onions, tomato, jalapeño and cilantro. Set aside.

Heat olive oil in a large skillet. Add bread cubes, stirring to coat with oil. Add in garlic and sprinkle with seasonings. Reduce heat to medium, turning bread cubes every 30 seconds or so until slightly browned.

Serve chicken salad on a bed of lettuce with croutons and thin avocado slices.

Copyright © Food for My Family.
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  1. This looks wonderful and I can’t wait to try it. Especially the dressing. I often have leftover rotisserie chicken (you can make it in a crockpot) and this will be great for using the leftovers!

  2. This is going in my summer picnic lunch repertoire.
    I’m also thinking about stuffing it in a corn tortilla…Mmm.
    .-= Aimee´s last blog ..Simple & Seasonal: Welsh Rarebit with Grilled Asparagus & Mushrooms =-.

  3. Jessica says:

    Putting this in a pita!! This looks amazing!!

  4. What a great recipe. I love avacodos as well. Unfortunately they are really expensive in Canada this year. mangoes on the other hand have been really reasonable. Not sure why.

  5. this would be perfection with some great tortilla chips, yes?


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