Description
This nutrient-packed Avocado Chicken Salad replaces traditional mayo with the creamy texture of ripe avocados and lean chicken. Packed with protein and healthy fats, it’s perfect for lunch or meal prep, offering a fresh and vibrant flavor profile.
Ingredients
2 Large Ripe Avocados
2 Cups Diced Cooked Chicken Breast
1/2 to 1 Cup Halved Cherry or Grape Tomatoes
1/4 Cup Greek Yogurt
1/4 Cup Finely Diced Red Onion
1/4 Cup Diced Celery
1/4 Cup Diced Bell Pepper
Juice of 1 Lime
Salt and Freshly Ground Black Pepper, to taste
1 Tablespoon Chopped Fresh Cilantro (optional)
1 Hard-Boiled Egg, chopped (optional, for extra protein)
Instructions
Place 2 ripe avocados into a large mixing bowl. Mash them using a fork until smooth but slightly chunky.
Stir in the diced cooked chicken breast and mix to distribute evenly throughout the avocado base.
Fold in halved cherry or grape tomatoes, chopped Greek yogurt, diced red onion, celery, and bell pepper.
Add the juice of 1 lime, and season generously with salt and freshly ground black pepper.
Optional: Gently stir in chopped fresh cilantro for a hint of freshness.
Taste and adjust seasoning as needed.
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and balance out before serving.
Serve as a sandwich, on greens, or with pita bread for a complete meal.
Notes
For quicker preparation, you can use store-bought rotisserie chicken as a time-saving option. To maintain avocado color, ensure to add the lime juice immediately after mashing. For meal prep, store in a sealed container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 15
- Category: Healthy Salad Recipes for Busy Families
- Method: Mixing
- Cuisine: American/Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg