Description
A creamy and healthy Avocado Chicken Salad made with shredded chicken breast, ripe avocado, Greek yogurt, and fresh lime juice. This no-cook salad is packed with flavor from red onion, celery, and cilantro, perfect for a quick, gluten-free, and low-carb lunch or snack.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 1 large ripe avocado, diced
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Prepare the avocado mixture: In a large bowl, mash the avocado with the Greek yogurt and lime juice until mostly smooth, creating a creamy base for the salad.
- Combine ingredients: Add the shredded or chopped cooked chicken, finely chopped red onion, celery, and freshly chopped cilantro to the avocado mixture.
- Mix gently: Stir all ingredients gently until well combined, ensuring even distribution of flavors without mashing the chicken too much.
- Season: Add salt and freshly ground black pepper to taste, adjusting seasoning as needed for a balanced flavor.
- Serve or store: Serve immediately, or cover and refrigerate until ready to use. This salad can be enjoyed on its own or served with lettuce cups, toast, wraps, or crackers.
Notes
- You can substitute sour cream or mayonnaise for the Greek yogurt if desired for a different flavor and texture.
- Serve this salad in lettuce cups, on toast, in a wrap, or with crackers for a light and satisfying lunch or snack.
- Refrigerate leftovers in an airtight container and consume within 2 days for best freshness.
