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close up of a bowl of avocado chicken salad with fresh lime and cilantro in the background

Avocado Chicken Salad

Guacamole meets chicken in this mouthwatering avocado chicken salad. This twist on chicken salad is made with fresh cilantro, lime, avocados and sour cream.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 238kcal
Author Amee


  • 1 lb boneless skinless chicken breasts
  • 2 cloves garlic mashed
  • 1 teaspoon salt
  • ½ cup sour cream or Mexican crema
  • 2 medium ripe avocados mashed
  • 2-3 tablespoon fresh cilantro chopped
  • ¼ cup finely chopped onion
  • juice of ½ lime
  • dash of Tabasco sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper


  • First, poach the chicken.
  • In a large pot, add 2 quarts of water, garlic, and 1 teaspoon of salt.
  • Bring to a full boil, add chicken, bring back up to a boil, cover, and immediately remove from the heat.
  • Allow the chicken to sit for 20 minutes until the center of the breast reaches 165 degrees F.
  • Drain chicken and set aside to cool.
  • Shred chicken into a large bowl and add all other ingredients, except onions and cilantro.
  • When mixture is blended, stir in onions and cilantro.
  • Serve over a bed of greens or in your favorite wrap.


Calories: 238kcal | Carbohydrates: 8g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 874mg | Potassium: 651mg | Fiber: 5g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg