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+ servings

Avocado Chicken Salad

Course Dinner, Lunch
Cuisine Paleo, Primal
Total Time 45 minutes
Servings 4
Calories 8 kcal


  • 4 Chicken thighs (boneless and skinless)
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Sea salt
  • 1 tbsp Avocado oil
  • 3 Avocado
  • 2 Tomatoes (small, diced)
  • 1/2 Red onion (diced)
  • 1 Lime (juice only)
  • Sea salt and black pepper (to taste)


  1. Preheat the oven to 350 degrees.
  2. Arrange the chicken thighs in a glass baking dish.
  3. Season with chili powder, cumin and sea salt.
  4. Drizzle with oil.
  5. Add chicken to preheated oven and cook for 20-30 minutes or until chicken is cooked through and no longer pink.
  6. Remove chicken and shred with 2 forks. Set aside to cool. (This can be done ahead of time)
  7. In a mixing bowl, add the avocado. Use the back of a fork to mash it slightly. You want some bits of avocado and some creamy.
  8. Add the tomato, onion, and lime juice.
  9. Add the chicken. Stir to combine.
  10. Season with sea salt and black pepper. Serve immediately.
  11. Store in an airtight container with a piece of plastic wrap pressed directly on top of the salad in order to prevent avocado browning.
Nutrition Facts
Avocado Chicken Salad
Amount Per Serving
Calories 8 Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Sodium 492mg21%
Potassium 46mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 0.1g0%
Protein 0.4g1%
Vitamin A 400IU8%
Vitamin C 0.8mg1%
Calcium 80mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.