A mayo-free Avocado Chicken Waldorf Salad. And possibly the best chicken salad you’ll ever make!
The combination of ingredients in this salad will make your taste buds sing! For realz!
It’s one of my most favorite salads and one I’ve been making for quite some time. In fact, it was one of the very first recipes I ever created, probably about 3 years ago. Well before my blogging days. Oh wait; I’ve only been blogging for 6 months. Crazy to think it’s just been that long, especially since we have shared over 100 posts!
What inspired me to create this recipe was when I set out on a mission to avoid using mayonnaise.
Not because I thought mayo was ‘bad’ but because at the time I was slightly intimidated to make my own and I hadn’t yet discovered a quality mayo that I felt comfortable using and recommending. Those days are in the past because I now am fully confident with making my own mayo AND have since discovered Mark Sisson’s Primal Kitchen Mayo, which is made with only clean ingredients and anti-inflammatory avocado oil. It’s the only pre-made mayo I use. And PS: Jessica and I had the pleasure of meeting Mark Sisson this past weekend at Paleof(x). He is the creator of Marks Daily Apple and Primal Kitchen. Such a kind and genuine man and his team is just as amazing – superb customer service and generosity. Plus, Mark has a doodle just like me, so bonus points there #doodleobsessed! 😉
Back to the recipes! Watch me make this Avocado Chicken Waldorf Salad
You won’t even miss the mayo in this recipe!
Because I love this Avocado Chicken Waldorf Salad so much it’s still my go-to salad even without the mayo. Mayo is a common ingredient in chicken salads but you won’t even miss it in this recipe. This salad is also allergy friendly as it’s dairy-free, egg-free and optional nut-free. In addition, it’s Paleo and Whole30-friendly.
The perfect crunch and balance of sweet and savory.
You’re going to love the combination of walnuts, grapes, and avocado in this recipe. Avocado Chicken Waldorf Salad is pretty much the bomb and I HIGHLY recommend you give it a try! It’s fully loaded with healthy fats from the avocado and walnuts, which makes it not only ridiculously palatable but healthy and satisfying too. Sometimes chicken can get REAL boring so this recipe is great for jazzing up grilled, baked or rotisserie chicken. Leftover turkey works too!
Side note: because of the avocados, this recipe will slightly brown over time but I promise, it still taste just as delicious. This recipe will last in the fridge for 3-4 days after it’s made.
Serve it up on a bed of greens, in a lettuce wraps, on slices of veggies, on top of gluten-free crackers (not Whole30), in a gluten-free wrap (not Whole30) or by the fork-full.
- 1 medium avocado, ripe - peeled and pit removed
- 3 Tbsp. fresh basil or 2 tsp. dried basil, roughly chopped
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. extra virgin olive oil
- ¼ tsp. sea salt
- ¼ tsp pepper
- 1¾ cups cubed cooked chicken (~3/4 lb.) - leftover chicken or turkey works great!
- ⅓ cup diced celery
- ¼ cup diced red onion
- ½ cup grapes, halved or ¼ cup dried cranberries or cherries
- ½ apple, diced (~½ cup)
- ¼ cup walnuts, chopped or nuts of choice
- In a blender or food processor, blend the avocado, lemon juice, olive oil, basil, salt and pepper until smooth and creamy, scraping sides as needed. Set aside.
- In a medium bowl, combine chicken, celery, red onion, grapes, apples, and nuts.
- Stir in avocado dressing with other ingredients. Add additional salt and pepper to taste.
- Serve on top of a bed of greens, in a lettuce wrap or on top of cucumber slices.
Give this recipe a try and let us know how you serve it up!
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