Avocado Chicken Salad with Pickled Jalapeños (No Mayo) (Edit recipe)

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This Avocado Chicken Salad with Pickled Jalapeños is light, satisfying, and perfect for tostadas, with tortilla chips, or a quick lunch. It’s creamy from the avocado, crisp from the celery, and just the right amount of tangy and spicy. Made with nourishing ingredients, including US Wellness Meats’ pasture-raised chicken breasts, and no mayo, it comes together fast. Every bite is fresh, bold, and full of flavor.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

15

Serves: 6

Ingredients

Poaching Chicken Breasts

2 whole Pasture-raised Chicken Breasts - US Wellness Meats
1 tsp Kosher Salt
2 cloves Garlic
0.25 pieces White Onion

Salad

2 whole Avocado
0.25 cup Red Onion, diced
1 cup Tomato, Cherry, chopped
0.25 cup Cilantro, diced
1 pieces Celery, diced
2 - 3 whole Jalapeños, Pickled, plus 1/4 cup of the pickled jalapeño juice
1 tsp Kosher Salt, plus more to taste
0.5 tsp Black Pepper, plus more to taste
2 whole Lime

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place chicken in a small pot in a single layer.
Add enough water to cover by about 1 inch.
Add salt, garlic, and 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 temp of 165°F).
Remove chicken and let it rest for 5–10 minutes before shredding.
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.
Serve immediately, or cover and chill for 20 minutes to let flavors meld.

Notes

For a milder version, use fewer pickled jalapeños or remove the seeds before chopping, as they hold most of the heat. You can also skip the jalapeño brine if you want less tang and spice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	78
Fat:	3 g
Carbohydrates:	3 g
Protein:	8 g
Cholesterol:	23 g
Sodium:	533 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.