Mashed avocado replaces mayonnaise in this canned chicken salad, brightened with lime and smoked paprika. It only keeps a day in the fridge, best made fresh and eaten the same day.
In a large bowl, combine all the ingredients together. Gently fold everything together until well combined.
Taste and adjust the seasoning.
Serve immediately or chill for at least 30 minutes before serving.
Notes
Don’t be afraid to get creative! Add crumbled feta or cotija, black beans, or grilled corn can make this salad more filling and full of flavor.
Serving on a warm day? Chill your bowl ahead of time to keep everything fresh and crisp longer.
Tomatoes and avocados can vary a lot, so give it a final taste before serving and adjust the lime, salt, or seasoning as needed.
Serve: Serve with crackers, pita chips, tortilla chips, or crusty bread for easy scooping, or tuck it into a sandwich, wrap, or lettuce cups for a more filling option.Store: If making ahead, add the avocado just before serving to prevent browning. Transfer leftovers to an airtight container and store in the refrigerator for up to 1 day. The avocado may brown slightly but will still taste good.