Creamy Avocado Chicken Salad
A quick and nutritious chicken salad made with creamy avocados, diced chicken, and fresh vegetables, perfect for lunch or a snack.
Ingredients
Main Ingredients
- 2 large large ripe avocados Choose perfectly ripe avocados for the best flavor.
- 2 cups cooked chicken breast, diced About 2 medium breasts.
- ¼ cup red onion, finely diced
- ¼ cup celery, finely diced
- ¼ cup red bell pepper, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice To prevent browning of the avocados.
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- ¼ cup Greek yogurt Optional for extra creaminess.
Instructions
Preparation
- If using raw chicken, season it with salt and pepper. Grill or bake until fully cooked, reaching an internal temperature of 165°F (74°C). Let it cool, then dice it into small cubes.
- In a large bowl, use a fork to mash the ripe avocados until creamy, but still slightly chunky.
- Add the cooked chicken, red onion, celery, red bell pepper, cilantro, and lime juice to the bowl with the avocado.
- Sprinkle in the garlic powder, and add salt and black pepper to taste.
- Stir everything gently until well combined. Taste and adjust seasoning if needed.
- For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.
Notes
Serve this chicken salad on whole-grain bread or in a wrap, on a bed of greens, or with tortilla chips. Store in an airtight container in the refrigerator and consume within 2-3 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 200mgFiber: 5gSugar: 2g
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