Spicy Cilantro Avocado Chicken Salad Recipe

For the Chicken:

• 3
  cups
  precooked, finely shredded chicken

For the Dressing:

• 2
  ripe avocados
• ½
  cup
  fresh cilantro leaves and tender stems
• 2
  tbsp
  mayonnaise
• ¼
  cup
  Mexican crema or Greek yogurt
• 2
  tbsp
  fresh lime juice
• 1
  tsp
  lime zest
• 1
  serrano (seeded for milder heat)
• 2
  tbsp
  olive oil
• 1
  small garlic clove, finely grated
• ½
  tsp
  cumin
• ½
  tsp
  garlic powder
• ½
  tsp
  onion powder
• ½
  tsp
  kosher salt, plus more to taste
• ¼
  tsp
  black pepper

For the Mix-Ins:

• 2
  green onions, finely diced
• 2
  celery stalks, finely diced
• ½
  cup
  fresh cilantro, chopped
• ½ – 1
  serrano, finely diced (seeded for less heat)

For Serving:

• Butter lettuce cups,
  cucumber rounds, bell pepper strips, or crackers
• Ground cotija or grated cheese
• Extra fresh cilantro leaves for garnish

• Place the avocados, cilantro, mayonnaise, crema (or Greek yogurt), lime juice and zest, serrano, olive oil, grated garlic, cumin, garlic powder, onion powder, salt, and black pepper into a blender or food processor. Blend until the dressing is completely smooth and has a vivid green color. Pause to taste and tweak—add more lime for brightness, more serrano for heat, or a pinch more salt if it seems flat.
• Put the shredded chicken in a large bowl and pour the avocado-cilantro dressing over it. Toss gently but thoroughly so every piece of chicken is evenly coated with the creamy dressing.
• Fold in the diced green onions, celery, chopped cilantro, and the finely diced serrano. Mix just until everything is evenly distributed—avoid overworking the chicken so the texture stays light and flaky. Taste again and adjust salt, lime, or heat to your preference.
• Serve the chicken salad topped with a dusting of ground cotija and extra cilantro. Spoon into butter lettuce leaves for low-carb wraps, pile onto cucumber rounds, or enjoy with bell pepper strips or crackers for scooping.

• Use precooked rotisserie chicken for the fastest prep—shred it finely so the creamy dressing clings to every piece and the texture remains consistent.
• The avocado-based dressing will naturally oxidize and darken over time. For the freshest appearance and best flavor, assemble and serve the salad the same day you make it. If you must store it, press plastic wrap directly onto the surface to limit air exposure.
• Always taste the dressing on its own before combining with the chicken. It’s much easier to adjust acidity, salt, and heat at this stage than after everything is mixed together.
• To reduce heat, remove serrano seeds and ribs before blending. For extra kick, leave the seeds in or add an extra small chile when blending.
• Serving ideas: spoon into butter lettuce cups for a fresh, low-carb option; pile on toasted bread for an open-faced sandwich; use as a filling for tacos or tostadas. Add sliced avocado, pickled red onion, or a squeeze of extra lime for contrast.
• Make-ahead tip: if you prefer to prepare in advance, blend the dressing and refrigerate it separately. Toss with shredded chicken shortly before serving to preserve color and texture.