Nut-Free Avocado Chicken Salad with Lemon-Dill Dressing

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, nut-free chicken salad made with ripe avocado and bright lemon-dill dressing, ideal for Whole30 lunches or snacks. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 10 minutes, pairs cooked chicken breast, ripe avocado, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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Prep: 10 min Serves 3 Mediterranean cuisine 320 cal/serving

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Ingredients

2 cups shredded cooked chicken breast
1 medium, diced ripe avocado
2 small, finely chopped celery stalks
1/4 cup finely diced red onion
2 tbsp fresh lemon juice
2 tbsp chopped fresh dill
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp garlic powder

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Instructions

Step 1: In a medium bowl, combine 2 cups shredded cooked chicken breast, 1 diced ripe avocado, 2 finely chopped celery stalks, and 1/4 cup finely diced red onion.
Step 2: In a small bowl, whisk together 2 tbsp fresh lemon juice, 2 tbsp olive oil, 2 tbsp chopped fresh dill, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder until smooth.
Step 3: Pour the lemon-dill dressing over the chicken mixture and gently toss to coat, ensuring the avocado stays chunky but well mixed.
Step 4: Serve immediately on a bed of greens or chilled in a container for up to 24 hours. This salad is nut-free and Whole30 compliant.