Paleo Avocado Cilantro Chicken Salad

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5 from 8 reviews


  • 1lb chicken, cooked and diced
  • 2 avocados, pitted
  • 1 bundle cilantro, stems removed
  • 34 long carrots, shredded
  • 34 stems celery, diced
  • 1 cucumber, diced
  • 1 handful sliced almonds
  • juice of 1 lemon
  • juice 1/2 lime
  • 1/8 teaspoon garlic powder
  • salt and pepper, to taste


  1. So you need to start off cooking your chicken however you’d like. If you want a more “grilly” flavor, grill it. Duh. I just boiled my chicken because I didn’t have a ton of time so boiling the chicken was the quickest option. Have you ever seen boiled chicken? It looks disgusting. Just a warning.
  2. While your chicken cooks, make your dressing. Pull out your wonderful food processor. Mine has been smoking lately. Making almond butter does a number on the engine…oops.
  3. Add your avocados, cilantro, lemon, lime, garlic powder, and salt and pepper to the food processor. Mix thoroughly until the avocado becomes a paste. This will take about 1-2 minutes or so.
  4. Once your avocado creamy sauce/paste is tasting delish, add it to your diced chicken. If you haven’t already shredded your carrots or diced your other veggies, do that. I just the shredding attachment on my food processor to shred my carrots.
  5. Mix veggies into your chicken salad and add a handful of sliced almonds.
  6. Top with salt and pepper for a little extra flavor and a little leftover cilantro.