Nut-Free Avocado Chicken Salad with Lemon-Dill Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

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

Instructions

1. 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.
2. 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.
3. Step 3: Pour the lemon-dill dressing over the chicken mixture and gently toss to coat, ensuring the avocado stays chunky but well mixed.
4. 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.