Japanese-Inspired Avocado Chicken Salad (No Mayo, Paleo)
Bursting with sushi-roll flavors, this Japanese-inspired avocado chicken salad combines creamy avocado, savory furikake, and crisp cucumbers—no mayo!
Servings: 4
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
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
Nutrition
Calories: 370kcal | Carbohydrates: 11g | Protein: 31g | Fat: 23g | Fiber: 8g | Sugar: 1g