This creamy, crunchy, Japanese-inspired avocado chicken salad is bursting with sushi-roll flavors—and there’s no mayo in sight.

A side view of a blue serving bowl filled with Avocado and Chicken Salad.

Table of Contents

A Japanese-inspired avocado chicken salad!

I love a good chicken salad, but let’s be real: most versions are drowning in mayo and taste like they came straight out of a stale deli case. This Japanese-inspired Avocado Chicken Salad is my no-mayo, paleo-friendly answer: creamy from ripe Hass avocados, tangy from fresh lime juice, and umami-packed thanks to coconut aminos, fish sauce, and a sprinkle of furikake.

Instead of soggy, waterlogged cucumbers, I use thinly sliced Persian cukes that I salt and squeeze dry so they stay extra crisp in every bite. A sprinkle of green onions adds a dash of freshness, the avocado dressing ties everything together, and the chicken? Use whatever you’ve got—leftover roast chicken, poached breasts, or even store-bought rotisserie if you’re in a pinch.

Two hands holding a blue serving bowl filled with a Japanese-inspired avocado and chicken salad.

Why you’ll love this no-mayo chicken salad

This quick and hearty salad isn’t just delicious; it’s loaded with protein from the chicken and fiber from the avocado and crisp cucumbers, so it actually keeps you satisfied. It’s also gluten-free, low carb, and keto-friendly, making it a perfect fit for a variety of eating plans.

The flavors remind me of sushi, and it’s fantastic scooped up with toasted seaweed for a hand roll–style lunch. Plus, the ease of assembly makes this avocado chicken salad recipe perfect for quick lunches, no-cook weeknight suppers, or stuffing into lettuce wraps!

A close up shot of a bowl of Japanese-inspired avocado and chicken salad.

Salad ingredients

An overhead shot of the ingredient to make a Japanese-inspired avocado chicken salad.
  • Cooked chicken: Leftover air fryer whole chicken, poached chicken breasts, or store-bought rotisserie chicken all work here. I like to shred the chicken rather than cut it into cubes because I like the resulting texture better.
  • Ripe Hass avocados: Creamy, fiber-packed, and full of healthy fats. Mashed avocados is nature’s mayonnaise so no need to add mayo.
  • Persian cucumbers: Thinly sliced, salted, and squeezed dry for maximum crunch. Don’t skip this part or you’ll end up with a watery chicken salad! If you use regular cucumbers or English cucumbers, just scoop out the seeds before salting.
  • Coconut aminos: A sweet-savory, soy-free flavor boost. It’s my favorite soy sauce substitute.
  • Fresh lime juice: Brightens the dressing and keeps the avocado fresh-looking. And yes, you can definitely substitute lemon juice.
  • Fish sauce (optional, but recommended): Adds deep, savory umami.
  • Green onions: For a fresh, oniony bite.
  • Furikake: A Japanese toasted seaweed and sesame seed seasoning that’s nutty, toasty, and just a little crunchy. I buy this brand of furikake to keep it paleo-friendly.
  • Diamond Crystal kosher salt

How to make Avocado Chicken Salad

Prep the cucumbers

In a medium bowl, toss the sliced cucumbers with ½ teaspoon kosher salt and let it sit for at least 10 minutes.

Tossing thinly sliced Persian cucumbers with salt and then placing them on a clean kitchen towel.

Then, transfer the salted cucumbers to a clean kitchen towel and wring dry. Discard the liquid.

Wringing the liquid out of salted thinly sliced Persian cucumbers for an avocado and chicken salad.

Make the avocado dressing

In a large bowl, combine the avocados…

Scooping ripe avocado out of the skin and into a glass bowl.

…coconut aminos, lime juice, fish sauce (if using), and some salt to taste.

Adding coconut aminos, lime juice, and fish sauce to a bowl with some diced avocado.

Using a fork, mash the avocados with all of the flavor boosters until creamy.

Finely mashed seasoned avocado to be used as the dressing for avocado and chicken salad.

Mix in the chicken, cucumbers, and green onions

Add the shredded chicken, prepared cucumber slices, and green onions to the avocado dressing.

Adding shredded chicken, salted and squeezed sliced cucumbers, and green onions to the avocado mash and tossing well to combine.

Stir everything together until the salad components are evenly coated in the avocado dressing.

An Asian woman in glasses is tossing an avocado and chicken salad in a glass bowl.

Add the crunch

Sprinkle on the furikake and toss well.

An Asian woman in glasses is sprinkling furikake on a bowl filled with avocado and chicken salad.

Taste and adjust seasoning with more lime juice, salt, or coconut aminos if needed.

Serving Ideas for Japanese-Inspired Avocado Chicken Salad

Scooping a spoonful of avocado and chicken salad to place in a piece of toasted seaweed.
  • Scoop onto toasted seaweed (nori) for a sushi-hand-roll vibe
  • Pile into lettuce cups for a low-carb lunch
  • Serve over mixed greens for a heartier salad bowl
  • Tuck into a paleo tortilla for a quick wrap

How to store avocado chicken salad

Store in an airtight container in the fridge for up to 2 days. The lime juice helps keep the avocado from browning, but for the freshest flavor and color, eat it the day you make it.

More fabulous chicken salad recipes

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

Japanese-Inspired Avocado Chicken Salad (No Mayo, Paleo)

5 from 6 votes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings 4
Author Michelle Tam
A side view of a blue serving bowl filled with Avocado and Chicken Salad.
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Bursting with sushi-roll flavors, this Japanese-inspired avocado chicken salad combines creamy avocado, savory furikake, and crisp cucumbers—no mayo!

Ingredients  

  • 2 persian cucumbers thinly sliced into ⅛-inch coins
  • Diamond Crystal kosher salt 
  • 2 medium Hass avocados ripe and pitted
  • 2 teaspoons coconut aminos
  • 1 tablespoon fresh lime juice and more to taste
  • ½ teaspoon Red Boat fish sauce optional but recommended
  • 1 pound cooked chicken shredded or cut into bite-sized pieces
  • 2 green onions thinly sliced
  • 1 tablespoon furikake
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Instructions 

  • In a medium bowl, toss the sliced cucumbers with ½ teaspoon kosher salt and let it sit for at least 10 minutes.
  • Then, transfer the salted cucumbers to a clean kitchen towel and wring dry. Discard the liquid.
  • In a large bowl, combine the avocados, coconut aminos, lime juice, fish sauce (if using), and some salt to taste. Using a fork, mash the avocados with all of the flavor boosters until creamy.
  • Add the shredded chicken, prepared cucumber slices, and green onions to the avocado dressing. Stir everything together until the salad components are evenly coated in the avocado dressing.
  • Sprinkle on the furikake and toss well. Taste and adjust seasoning with more lime juice, salt, or coconut aminos if needed.

Video

Notes

Serving ideas: 
  • Scoop onto toasted seaweed (nori) for a sushi-hand-roll vibe
  • Pile into lettuce cups for a low-carb lunch
  • Serve over mixed greens for a heartier salad bowl
  • Tuck into a paleo tortilla for a quick wrap
How to store:
Store in an airtight container in the fridge for up to 2 days. The lime juice helps keep the avocado from browning, but for the freshest flavor and color, eat it the day you make it.

Nutrition

Calories: 370kcal | Carbohydrates: 11g | Protein: 31g | Fat: 23g | Fiber: 8g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Read More About Me

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5 from 6 votes

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Recipe Rating




6 Comments

  2. 5 stars
    I had left over instant pot chicken. I made this recipe and my husband and I enjoyed it so much we are putting in our rotation. Thank you.

    Reply

  3. 5 stars
    This is so good that you will empty the bowl and everyone will be unhappy that it is gone. I suggest you make a double batch, hide the second batch in the refrigerator and be a hero when you bring it out.

    Reply

  5. 5 stars
    This is delicious! It’s pretty easy to scale down for less people too. I’ve made it several times as written with chicken. Today, I needed to use up some canned tuna, and that also tasted amazing.
    I’ve eaten this with a green salad, with lettuce boats, and with nori. My favorite is the nori. I love that this is mayo-free.

    Thank you for this recipe!

    Reply

  6. 5 stars
    Made this on Maui when a friend gave me several large ripe avocadoes from a local upcountry tree. The recipe became dinner with some store-bought soup and a green salad during the most recent heavy rainstorm. (Yes, we eat soup here when it’s in the 60s and chilly on island) Delicious! I didn’t have scallions in the fridge so I used some diced red onion to enhance the flavor.

    Reply