Chicken · 15 min
Creamy Chicken Salad with Avocado & Artichoke Hearts
- 15 min
- 2–6 servings
- 353 kcal / serving
Creamy chicken salad with avocado and artichoke hearts features tender chicken, creamy dressing, and bright lemon with avocado chunks for a rich, satisfying bite. It's a quick weeknight option that comes together in minutes and packs well for lunch.
Adds 4 ingredients for 2 servings to your Walmart cart; you check out on Walmart.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ½avocado
- ½ lbchicken breasts, boneless skinless
- ½lemon
- avocados
- lemons
From the pantry: black pepper, crushed red pepper, Dijon mustard, extra virgin olive oil, garlic powder, mayonnaise, oregano, dried, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
Shopping list by aisle
Produce
- ½avocado
- ½lemon
- avocados
- lemons
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| avocado | ½ | 1 | 1 ½ |
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| lemon | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Pat the chicken dry and cut into bite-sized pieces.
- Heat a skillet over medium-high heat, then add a small amount of oil and swirl to coat the bottom.
- Cook the chicken until lightly browned and cooked through, seasoning with salt and pepper; transfer to a plate and let cool briefly.
- In a medium bowl, zest and juice the lemon, then whisk in mayonnaise, Dijon mustard, oregano, garlic powder, crushed red pepper, and black pepper to form the dressing.
- Drain the artichoke hearts, roughly chop them on a clean board, and fold them into the dressing.
- Dice the avocado after halving and removing the pit, then add to the bowl along with the cooled chicken.
- Gently stir to coat the chicken and avocado with the dressing, tasting and adjusting salt if needed.
- Divide the salad onto plates or bowls and serve, optionally chilled or at room temperature.
Two tips
- Prep ahead: chop chicken and avocado and refrigerate separately for quick assembly later.
- Serving idea: spoon the salad into lettuce cups or onto crackers for a light, crisp finish.
Nutrition per serving
- Calories
- 353 kcal
- Protein
- 29 g
- Carbs
- 12 g
- Fat
- 22 g
- Fiber
- 7 g
- Sodium
- 236 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.