Easy Chicken Avocado Salad (Healthy & WW-Friendly)

This simple chicken avocado salad has quickly become one of my favorite ways to use up leftover chicken.

It’s made with just a handful of ingredients, but the combination of tender chicken, creamy avocado and a light, tangy dressing is surprisingly flavorful.

I first came across the idea in a recipe from Jacques Pépin, and it’s exactly the kind of simple, no-fuss meal I love — easy to pull together and satisfying without feeling heavy.

This is the kind of simple, protein-packed meal that works just as well for a quick lunch as it does for a light dinner.

Why I Love This Chicken Avocado Salad

• Great way to use leftover or rotisserie chicken
• Simple ingredients, big flavor
• Light but still satisfying
• Comes together quickly
• Easy to customize

Ingredients & Substitutions

• Sherry or Red Wine Vinegar – Adds brightness. Rice vinegar also works well.
• Soy Sauce – Adds savory depth and balances the dressing.
• Oil (Canola or Olive Oil) – Adds richness. I use less than the original recipe to keep it lighter.
• Sugar (or Sweetener) – Balances the acidity.
• Worcestershire Sauce – Adds depth and complexity.
• Hot Sauce (Tabasco) – Adds a subtle kick. Adjust to taste.
• Scallions (Green Onions) – Mild onion flavor. Red or white onion can be substituted.
• Cooked Chicken – Perfect for leftover or rotisserie chicken.
• Avocado – Adds creaminess and healthy fats.
• Salad Greens – For serving. Optional, but adds freshness and volume.

Calories and Weight Watchers Points

Avocado is a great source of healthy fats and fiber, while the chicken provides lean protein, making this salad a balanced and filling option that can help support weight loss goals.

Each serving of this yummy salad has about 208 calories 3 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)

How to Make Chicken Avocado Salad

Step 1: Gather and prep your ingredients.

Step 2: In a large bowl, stir together the vinegar, soy sauce, oil, sugar, Worcestershire sauce, salt and Tabasco sauce until well blended. Stir in the scallions.

Step 3: If the chicken is cold, warm it gently in the microwave (affiliate link) for 20 to 30 seconds to take the chill off. Add the shredded chicken to the dressing and toss well to combine.

Step 4: Add the avocado cubes and toss gently.

Step 5: Arrange lettuce/salad greens on 4 plates. Divide the chicken avocado salad evenly among the 4 plates of greens.

Recipe Notes & Variations

I reduced the oil from the original recipe to keep it lighter and increased the chicken to make it more filling.

• Use any vinegar you like (red wine and rice vinegar both work well)
• Swap scallions for finely chopped onion if needed
• Add extra vegetables like bell peppers, celery or snow peas
• Fresh mango makes a nice sweet contrast
• For more heat, add extra hot sauce or jalapeños
• This dressing also works well with turkey or pork

Tip: Shredded chicken works best here — it absorbs the dressing better than chopped pieces.

And if you are not sure about the best way to cube an avocado, there’s a helpful video at the end of this post. Enjoy!

If you’ve made this low carb Chicken Avocado Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: Slightly adapted from The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort (affiliate link) by Jacques Pépin

More Easy WW-Friendly Chicken Salads

• Single Serving Chicken Souvlaki Salad
• 4-Ingredient Caesar Slaw with Chicken
• Leftover Rotisserie Chicken Wild Rice Salad
• Easy Barbecue Ranch Chicken Salad