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Mayo-Free Mango Avocado Chicken Salad - a healthier chicken salad recipe with carrots, cucumber, green onion, bell pepper, raisins, and pecans. Serve it up on toasted bread as a sandwich or on a green salad!
Mayo-Free Avocado Chicken Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Salad
Keyword: avocado, chicken, mango, paleo
Servings: 4 to 6 servings
Calories: 278 kcal
Author: Julia
  • 2 boneless skinless chicken breasts about 1 pound
  • 1 large California Avocado peeled and chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt to taste
  • 3/4 cup carrot peeled and finely chopped
  • 3/4 cup cucumber seeded and finely chopped
  • 1/2 cup mango finely chopped
  • 1/4 cup red bell pepper finely chopped
  • 1/4 cup raisins
  • 1/4 cup pecans
  1. Heat a large pot of water and bring it to a full boil. Add the raw chicken breasts and reduce heat slightly. Cook for 8 to 12 minutes (depending on thickness of chicken), until chicken is cooked through. Place chicken on a cutting board, allow it to cool, then chop into cubes.  For best results, refrigerate the chicken until chilled prior to finishing the recipe.

  2. Add the chopped avocado, lemon juice, and sea salt to a large mixing bowl and mash everything together using a fork until creamy.

  3. Add the remaining ingredients (including the chopped chicken) to the mixing bowl and stir well until combined. Taste salad for flavor and add more lemon juice and/or sea salt to taste.

  4. Serve chicken salad on a bed of spinach as a green salad or on toasted bread to make a sandwich.

Nutrition Facts
Mayo-Free Avocado Chicken Salad
Amount Per Serving (1 of 4)
Calories 278 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 19g6%
Sugar 12g13%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.