Avocado Pesto Chicken Salad
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A quick mix of mashed avocado, homemade basil pesto, and zesty lemon juice tossed with shredded chicken. Served piled high on crisp rolls with lettuce, fresh tomato slices, and sharp red onions. Simple, bright, and full of texture contrasts. No cooking, no fuss. Ready in minutes, perfect for hot days or rushed lunches. The lime swap for lime juice adds a sharper citrus note. Pesto homemade or store-bought works fine, but homemade brings that fresh punch. Chicken can be rotisserie or any leftover roast, saved me many times. The softness of avocado mixing with herbaceous pesto, with crunch from the veggies—always a winning combo. A light meal that hits savory and fresh notes without drowning flavors in mayo or dressing. For extra kick, sprinkle some red chili flakes or swap roll for hearty whole grain bread. A tweak I picked up after many trials. Lunch done right.
Prep:
7 min
Cook:
0 min
Total:
7 min
Servings:
2 servings
#Chicken
#Salad
#Avocado
#No-Cook
#Lunch
#American Cuisine
Avocado and chicken tossed with pesto. No unnecessary fluff here, just a quick mix, no cooking required. The kind of lunch you put together when energy’s low but standards are high. I learned the hard way that using too much lemon juice makes it sour instead of fresh, balance is key. Texture contrast matters: creamy avocado softened by the herbal punch of pesto, cheeked by crunchy lettuce and sharp onions. Green, vibrant, dense with flavor. Rolls make it portable but this could sit on top of green leaves or crackers. The longer you let it sit, the more avocado goes brown, so plan eating soon. Takes five, maybe seven minutes tops with chicken ready to go. Swap lime for lemon for a bite flavor, or jar pesto if no fresh herbs on hand. Old grocery rotisserie chicken works wonders when in a hurry. Chicken shredded carefully—big juicy chunks, not mush.
Ingredients
- 1 ripe avocado, mashed
- 2 tablespoons basil pesto, homemade or store-bought
- 1½ teaspoons fresh lemon juice, freshly squeezed
- 1 cup cooked chicken, shredded or chopped
- 2 sandwich rolls, halved
- Lettuce leaves
- Slices of ripe tomato
- Thin red onion slices
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
About the ingredients
Avocado must be ripe but not overripe; too soft and it’ll turn to mush, not pleasant. Replace pesto with a mix of minced basil, garlic, olive oil, and pine nuts if no store-bought around—freshness counts here. Lemon juice swaps well with lime for sharper citrus notes, adds variation I prefer sometimes. Chicken can be cooked any way; roasted, boiled, even leftover deli sliced works, but shred for best mouthfeel. Rolls – a sturdy sandwich roll or ciabatta halves, lightly toasted to prevent sogginess if assembling early. Tomato ripe and firm, adds moisture and acidity. Red onion sliced thinly, sharp bite cuts richness. You can swap red onion with scallions or shallots if you want subtler onion flavor. Fine sea salt and cracked black pepper key for seasoning, seasoning in layers. Avoid heavy dressings; you want fresh bright notes.
Method
- Start with the avocado. Mash it in a medium bowl until creamy but still some small lumps remain. Adds texture; no giant scoops here.
- Add pesto and lemon juice directly to the mashed avocado. Fold gently until just combined. Pesto delivers that herbal punch, lemon juice cuts through the richness. Lime juice can be a sharper alternative if you want more zing.
- Toss in shredded chicken next. Fold it into avocado-pesto mix lightly so chicken stays chunky and doesn’t get pulverized. Season with fine sea salt and freshly ground black pepper. Taste after seasoning, adjust. Salt brings out flavors; don’t skimp.
- Slice rolls in half horizontally. Layer bottom half with a few fresh lettuce leaves — iceberg or romaine works best for crunch contrast. Top with tomato slices, then rings of red onion. Onion sharpness is critical; thin slices balance flavor without overpowering.
- Spoon generous amounts of avocado-pesto chicken salad over layered veggies. Pile high but keep sandwich manageable. Press top half of the roll gently. Soggy bread? Toast rolls lightly before assembling if making ahead.
- No cooking so no heat cues here. Watch color and texture. Avocado darkening means serve soon or add lime juice to slow browning. Chicken should be cold or room temp, never warm—keeps salad fresh.
- Variations? Swap chicken for shredded turkey or canned chickpeas for vegetarian twist. Add chopped toasted pine nuts or walnuts in salad for crunch if you want more texture on mouthfeel. For spice, mix in diced jalapeño or sprinkle cayenne.
- If salad seems dry, add a drizzle of olive oil or a spoon of Greek yogurt. Moisture and creaminess balance. Avoid mayonnaise unless you want heavier texture. Parmesan cheese sprinkled in the mix adds umami boost if desired.
- Store leftovers in airtight container with plastic wrap pressed onto salad surface to prevent air contact. Consume within 24 hours, avocado turns bitter otherwise.
- Cleanup tip: bowl is sticky from avocado; use warm soapy water soon after to avoid crusting. Rolling pins or small forks good for mashing instead of bulky tools.
Cooking tips
Begin by mashing avocado with fork or small potato masher, aim for a slightly chunky texture not baby food smooth. Adding pesto and lemon next ensures flavors evenly distributed without breaking chicken pieces later. Fold chicken in last gently to maintain texture. Season, then taste; often needs more salt than expected because avocado can mute flavors. Construct sandwich with lettuce first to form moisture barrier, tomato and onion on top for freshness. Spoon chicken salad generously; don’t be shy, it’s the star. If assembling ahead, toast bread lightly and chill salad separately, combine right before eating. Pay attention to color of avocado salad; dark spots mean oxidation, squeeze more lemon to delay. Cleanup – avocado sticks; cleaning tools right away helps immensely with no crust. Variations include adding crunch with nuts or seeds folded in last, spice with peppers or hot sauce, or for creamy variation, a dollop of Greek yogurt mixed in.
Chef's notes
- 💡 Mash avocado with fork or small masher; aim for creamy with lumps for texture. Avoid baby-food smooth — bites mean contrast. Adding pesto then lemon keeps flavors bright. Lemon juice amount is a fine balance; too much turns tart, adds bitterness. Use lime juice if sharper tang wanted, but lemon is classic. Keep seasoning layered: salt after folding chicken, it wakes flavors right.
- 💡 Chicken prep matters — shredded leftover rotisserie works best. Large chunks better than overpulverized paste. Folding chicken last maintains structure, no mush. Rolls should be sturdy and lightly toasted if assembling early to prevent soggy bread. Fresh lettuce layer crucial — acts as moisture barrier, crunch contrast. Use iceberg or romaine for best results, leaf size matters for fit.
- 💡 Additions like toasted pine nuts or walnuts bring crunch, layered texture. Spice options versatile — diced jalapeño or cayenne flakes hit heat differently. Balance needed; start small. If salad seems dry, olive oil drizzle or Greek yogurt spoon adds moisture with creaminess. Skip mayo; heaviness dulls bright herbaceous notes in pesto. Parmesan sprinkled in offers umami boost but optional.
- 💡 Watch avocado oxidation closely. Dark spots or browning means eat soon or mix in more lemon or lime juice to delay. Avocado turns bitter if left uncovered too long — wrap containers with plastic pressed on surface, avoid air gaps. Airtight seal important; leftovers good for max 24 hours. Use cold or room temp chicken only — warm chicken ruins freshness.
- 💡 Cleanup tip: avocado is sticky stuff. Wash bowls and utensils ASAP with warm soapy water before crust sets. Rolling pins, forks good tools for mashing; bulky gadgets can overwork or waste avocado. Sandwich assembly sequence critical — lettuce bottom keeps bread dry, tomato and onion layers follow to balance moisture and sharpness. Spoon chicken mix generously; don’t be shy but keep manageable for bite.
Common questions
How to avoid soggy rolls?
Toast rolls lightly if assembling early. Lettuce under chicken acts like barrier. Slice rolls horizontally right before serving keeps dryness. Warm bread attracts moisture fast. Cooler temperatures help but no magic fix.
Can pesto be swapped?
Yes, minced fresh basil, garlic, olive oil, pine nuts mix works. Store-bought pesto fine, but fresh blend brighter. Alternatives like arugula pesto or spinach possible but changes flavor profile. Adjust salt since homemade varies in saltiness.
How long can leftovers keep?
Use airtight container with plastic pressed on salad to avoid air exposure. 24 hours max. Avocado browns and tastes bitter past that. Stir lemon or lime juice in before storing to slow browning slightly but don’t expect long storage.
Any protein substitutions?
Sure, try shredded turkey or canned chickpeas for vegetarian twist. Chickpeas give different texture but soak up flavors slower. Turkey similar to chicken in texture. Should shred meat, avoid finely chopped or blended for mouthfeel.
