Sweet Potato Avocado Chicken Salad (Paleo / Whole 30)

Posted by on Jul 16, 2020 in blog

This recipe is all about a blend of a few of my favorite foods to combine into an incredible summer recipe full of wholesome ingredients. Packed with veggies, full of flavor, easy to whip up…there is really nothing better than this dish on a hot summer day! 

I am not a fan of mayonnaise, even if it is paleo mayonnaise. So when I started making chicken and tuna salad with avocados, it was quite a game-changer! A super ripe avocado just adds another level of flavor and has the perfect creamy texture to bind the salad together. 

Because I like being a bit avant garde when it comes to ingredients, I decided to shred and roast some brussels sprouts for a smokey taste in the chicken salad, and I added some carrots for crunch! Finally, I shredded an organic rotisserie chicken because I wanted to keep this entire process simple. 

Enjoy this recipe, and let us know if you make it!

Xoxo, Claire and the Mamas at Mama Jess

Sweet Potato Avocado Chicken Salad


4 round sweet potatoes

1 rotisserie chicken, chicken (or two large chicken breasts, cooked and shredded)

2 carrots, peeled and chopped

1 cup brussels sprouts, shredded

2 very ripe avocados

3 pieces of bacon, crisped

2 tbsp lemon juice

1 tbsp parsley

1 tbsp garlic powder

3 tbsp olive oil, divided

Salt and pepper to taste



  1. Preheat the oven to 375 degrees F.
  2. Using a fork, poke several holes all over the sweet potatoes. Lightly coat with some of the olive oil and salt evenly over the sweet potatoes. Roast on a baking sheet for 60 minutes or until you can easily stick a fork through them.
  3. While the potatoes cook, add the shredded brussels sprouts to a skillet and saute with a dash of olive oil and salt until slightly charred. Remove from heat.
  4. In a large bowl add shredded chicken, chopped carrots, charred brussels sprouts, sliced avocado, lemon juice, parsley, garlic powder, and salt and pepper. Combine together well, making sure the avocado is mashed and creamy.
  5. When the potatoes are done, allow them to cool for a few minutes. Slice open and gently part the potato down the middle. Spoon chicken salad inside the baked potato, top with bacon bits.
  6. Enjoy!