Serious Eats: Recipes

Healthy & Delicious: Avocado Chicken Salad

As part of my life's work to eradicate it from the face of the earth, I'm forever in search of salads with no mayonnaise. Egg salad, macaroni salad, potato salad - all too often, their otherwise delicious ingredients are drenched in Hellmann's, rendering them fairly unhealthy, somewhat unattractive, and to me at least, completely revolting.

That's why, when I find a recipe like Mrs. Micah's Avocado Chicken Salad, I'm quick to jump on it, lest the computer gods steal it away like so many accidentally unsaved grad school papers. I made the dish (note: with some changes) the day I first saw it (note: yesterday), and have been high on it ever since (note: 17 hours as of noon).

Aside from its bright, guacamole-tinged flavor, the salad is wonderfully moist without being heavy. It derives much of that from avocado, tomato, and pan-cooked chicken thighs, which add juiciness and only a little fat. A touch of cilantro and lime seal the deal, leaving you with a smile on your face, a spring in your step, and a stellar, mayo-less chicken salad recipe in your repertoire.

A word about chicken thighs: while chicken breast is the fallback poultry of perpetually dieting cooks everywhere (self included), boneless, skinless chicken thighs are only a tad fattier and much, much tastier. If you can find them on sale, stock up and freeze for future use.

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