This Avocado Chicken Salad with Pickled Jalapeños is creamy, crisp and full of bold flavors, without any mayo needed. It's made with simple, nourishing ingredients and just the right amount of spice from jalapeños and their brine. Serve it on tostadas, with tortilla chips or crackers for a fast and satisfying meal.
Mexican Chicken Salad was a regular in our kitchen growing up. Recently, I created a different version with avocado as the base instead of mayo. The flavor and ingredient combination is totally different, but one thing stayed the same, the use of pickled jalapeños and their brine. That spicy, tangy kick adds so much flavor and brightness, I knew I had to include it.
Like Salpicón and Ensalada de Coditos, this is a dish that's easy to make and perfect for warmer days or sharing with family and friends. It's creamy from the avocado, crispy from the celery, and comes together quickly with just a handful of wholesome ingredients.
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For more salad recipes, check out Mexican Tuna Salad or Nopalitos and Red Pepper Salad.
Ingredients & Substitutions
The recipe works great with shredded chicken, leftover chicken or store-bought rotisserie chicken. The pickled jalapeños and their brine are very important to the flavor, but feel free to adjust the heat by using fewer jalapeños or removing the seeds and veins.
See recipe card for other ingredients and quantities.
Step-by-Step Instructions
- Pack the Chicken: Place the chicken in a pot with hot water, salt, garlic, and onion. Simmer gently until cooked through.
- Shred the Chicken: Remove the chicken and let it rest. Shred.
- Mash the Avocado: Mash one avocado and chop the other (for texture). Add to large bowl with the shredded chicken.
- Add Vegetables: Add the red onion, tomatoes, cilantro and celery.
- Dice Jalapeños: Finely chop the jalapeños, adjust the amount based on your spice preference.
- Add Brine and Season: Pour in lime juice and jalapeño brine, season with salt and pepper and mix. Taste and adjust seasoning as needed.
Recommended for This Recipe
Hand Mixer
Did you know you can use a hand mixer to easily shred chicken? Just place the warm, cooked chicken in a large bowl and mix on low until it break apart into prefect shreds.
How to Serve
This salad makes a great lunch or dinner. Spoon it on tostadas, serve with tortilla chips or crackers, or add it on top of a green salad.
Storing
Store leftovers in an air-tight container in the refrigerator for up to 2 days. The avocado may darken slightly but the lime juice and brine help keep it fresh.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
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Recipe
Avocado Chicken Salad with Pickled Jalapeños
Equipment
- Small pot
- cutting board
- Knife
- Mixing bowl
- mixing spoon
Ingredients
- 2 chicken breasts
- 1 teaspoon kosher salt
- 2 cloves garlic
- ¼ piece white onion
- 2 avocados
- ¼ cup red onion, diced
- 1 cup cherry tomatoes, chopped
- ¼ cup cilantro
- 1 stalk celery
- 2-3 pickled jalapeños
- ¼ cup pickled jalapeño brine
- 2 limes
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper plus more to taste
Instructions
- Place chicken in a small pot in a single layer.
- Add enough water to cover by about 1 inch.
- Add 1 teaspoon of salt, garlic cloves, and white onion.
- Bring to a gentle boil over medium heat.
- Once it starts bubbling, reduce heat to low, cover, and simmer gently for 10–12 minutes or until the chicken is just cooked through (internal temperature of 165°F).
- Remove chicken and let it rest for 5–10 minutes. Shred.
- Chop one of the avocados and mash the other.
- In a large bowl, combine the avocados with the shredded chicken.
- Add the red onion, tomatoes, cilantro, celery and jalapeños and mix to combine.
- Add lime juice, pickled jalapeño juice, salt and pepper and gently mix until combined.
- Taste and adjust seasoning if needed.
- Serve immediately, or cover and chill for 20 minutes to let flavors meld together.
Amber
Yes, thank you for a no mayo chicken salad recipe that is actually good!
Gemma
Hi Amber, you are so welcome. Thank you for trying it. I am so glad you liked it.
Lola
Such a great way to make creamy chicken salad without the mayo.
Gemma
And you don't even miss it because of the creaminess of the avocado.