Avocado Chicken Salad
This avocado chicken salad is a creamy, high-protein lunch made with shredded chicken, avocado, Greek yogurt, celery, red onion, and lime juice. It is fresh, mayo-free, and great for meal prep.
Equipment
- Mixing bowl
- Small bowl
- Fork
- Spoon or spatula
- Knife
- cutting board
Ingredients
- 2 cups cooked chicken breast shredded or chopped
- 1 large ripe avocado
- 1/4 cup plain nonfat Greek yogurt
- 1/2 cup celery finely diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley or cilantro chopped
- 1 tbsp fresh lime juice
- 1 garlic clove minced
- Salt to taste
- Black pepper to taste
- 1/2 tsp chili flakes or smoked paprika optional
Instructions
- Place the cooked, cooled shredded or chopped chicken breast in a large mixing bowl.
- In a separate bowl, mash the avocado with the Greek yogurt and lime juice until creamy. Stir in the minced garlic, salt, and black pepper.
- Add the avocado mixture to the chicken. Add the celery, red onion, and parsley or cilantro. Mix gently until everything is evenly combined.
- Taste the salad and adjust with extra lime juice, salt, black pepper, or chili flakes or smoked paprika if using.
- Serve right away or chill for 20 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Use a ripe avocado for the creamiest texture.
- For a dairy-free version, replace the Greek yogurt with extra mashed avocado.
- This salad works well in lettuce wraps, on toast, or with crackers.