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Chicken Salad with Avocado

A lively salad with wonderful ingredients. Its crunchy, nutty and sweet taste makes this a refreshing meal for spring or summer.
Course Lunch, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people


  • 2-3 cups Kosher cooked chicken, skin removed, cut into medium size chunks
  • 1/2 cup chopped green pepper red, yellow or orange peppers can be used
  • 2 medium oranges peeled and sectioned mandarin oranges can be used.
  • 1/2 cup chopped pecans almonds, walnuts can be uses.
  • 1/2+ cup mayonnaise
  • 1 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 2+ tbsp. fresh lemon juice, divided
  • 2-3 ripe avocados do not peel or cut until salad comes out or the refrigerator.
  • 1 11 ounce box of salad greens


  1. In a large bowl mix chicken, peppers, pecans, mayonnaise, orange pieces, salt, pepper and 1 tbsp. lemon juice. Cover and refrigerate for 1 hour. Remove from fridge and set aside.
  2. On a large platter arrange the salad greens. Evenly place the chicken mixture on top. Peel the avocados, remove the pit, and scoop out the fruit. Cut the avocado into small pieces and scatter on top of the salad. Drizzle the lemon juice over all. Serve immediately.