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Gluten Free, Dairy Free, and Vegan Avocado Chicken Salad

Avocado Chicken Salad – Gluten Free & Dairy Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 20 min
  • Cook Time: 3 hrs
  • Total Time: 3 hrs 20 min
  • Yield: 4 Servings 1x



For the Shredded Chicken

  • 1 lb chicken breast
  • 2 cups vegetable broth
  • 2 cloves garlic minced
  • 1/2 tsp minced onion

For the Guacamole

  • 2 medium avocados
  • 1/2 cup red onion diced
  • 1 small lime juiced
  • 1/2 cup tomato diced
  • 1 tsp garlic powder
  • 1/4 cup cilantro chopped


  1. Place chicken breasts in your slow cooker/Instant Pot.
  2. Add two cups of vegetable broth, 2 cloves of garlic minced, and 1/2 tsp minced onion.
  3. Cook in the slow cooker on high for 3 hours. If cooking in an Instant Pot, close the lid and make sure you are NOT venting. Select the Poultry setting which should be pre-programmed to cook for 20 minutes.
  4. Shred chicken once cooked (I use two forks to shred the chicken).
  5. Once chicken is cooked, combine all of the guacamole ingredients in a large bowl and mash with a potato masher.
  6. Add shredded chicken to the guacamole mixture and stir well.
  7. Serve on tortillas, tortilla chips, or just eat it as is.


I’m Morgan Campbell, mom of two beautiful kiddos, chocolate lover (dairy free of course!), and the creator behind Just What We Eat.  Just What We Eat is a food and lifestyle blog sharing allergy friendly recipes and resources to help you create a life that you love! more about Morgan

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