Avocado chicken salad is packed with flavor and, as a dip, pairs well with crunchy Snack Factory(R) Pretzel Crisps(R). Using canned chicken makes it quick and easy.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Mash avocado in a mixing bowl. Stir in canned chicken, red onion, and cilantro. Add sour cream, lemon juice, garlic salt, cumin, black pepper, and hot sauce; stir until well combined combined.

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  • Cover and refrigerated if not serving immediately. Serve with Snack Factory(R) Original Pretzel Crisps(R).

Nutrition Facts

77 calories; 3.1 g total fat; 10 mg cholesterol; 219 mg sodium. 8.5 g carbohydrates; 4.2 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2016
A perfect blend of flavors that will have you wanting to make more of this. After making this I recommend refrigerating the dip for at least one hour so the flavors can blend. Read More
(5)

Most helpful critical review

Rating: 3 stars
03/29/2017
I guess I'm just too picky to use canned chicken. I think it tastes too much like the canned chicken (and I only used a 10 ounce can). I didn't really taste the avocado and spices. I do think I will make it again but I will use some leftover chili-lime chicken from this site (if that ever happens!) and maybe up the avocado and spices some. I think this recipe has the potential to be good but I agree with some of the other reviewers that fresh chicken is just better. I would be willing to use some rotisserie chicken for ease. Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/02/2016
A perfect blend of flavors that will have you wanting to make more of this. After making this I recommend refrigerating the dip for at least one hour so the flavors can blend. Read More
(5)
Rating: 5 stars
07/02/2016
A perfect blend of flavors that will have you wanting to make more of this. After making this I recommend refrigerating the dip for at least one hour so the flavors can blend. Read More
(5)
Rating: 5 stars
07/22/2016
We absolutely loved this dip. The only addition I made was adding a chopped Serrano Chile pepper. My granddaughter and I ate almost the whole thing! That's how good it is. Read More
(2)
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Rating: 5 stars
11/06/2016
My family loved this dip. So simple yet so delicious. The seasonings were just right. I took the advice of BD Weld and refrigerated the dip to enhance the flavors. This dip disappeared quickly. Next time I will double the recipe. Read More
(1)
Rating: 5 stars
07/28/2016
Very easy to make and oh so delicious! I didn't make any changes excellent as is! Read More
(1)
Rating: 5 stars
05/09/2018
Very quick and tasty snack option. I will definitely make again! Read More
(1)
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Rating: 5 stars
01/29/2019
Excellent! I added a little more cumin and hot sauce to add more kick. Yummy and easy recipe. Read More
(1)
Rating: 5 stars
11/21/2016
I liked this salad. It's a quick healthy meal idea. I added a little salt. Read More
(1)
Rating: 4 stars
11/21/2016
made this over the weekend and it turned out quite yummy. I used real chicken as opposed to canned chicken mainly because of the sodium content found in most canned foods. I used the SeaSalt & Black Pepper SnackFactory Pretzel Thins. Read More
(1)
Rating: 3 stars
03/29/2017
I guess I'm just too picky to use canned chicken. I think it tastes too much like the canned chicken (and I only used a 10 ounce can). I didn't really taste the avocado and spices. I do think I will make it again but I will use some leftover chili-lime chicken from this site (if that ever happens!) and maybe up the avocado and spices some. I think this recipe has the potential to be good but I agree with some of the other reviewers that fresh chicken is just better. I would be willing to use some rotisserie chicken for ease. Read More