Description

Avocado Chicken Salad is a creamy and nutritious twist on classic chicken salad, combining tender cooked chicken breast with ripe mashed avocado, crisp celery, red onion, and fresh herbs, all brought together with a tangy Greek yogurt dressing. This versatile salad is perfect for a light lunch or snack served on lettuce wraps, bread, or crackers, offering a high-protein, gluten-free, and low-carb meal option.

Ingredients

Protein and Base

3 cups cooked chicken breast, diced or shredded
2 ripe avocados, mashed

Dressing

¼ cup plain Greek yogurt
1 tbsp fresh lime juice
1 tsp Dijon mustard
Salt and black pepper, to taste

Vegetables and Herbs

2 celery stalks, finely diced
¼ cup red onion, finely diced
2 tbsp fresh cilantro or parsley, chopped

Serving

Lettuce leaves, bread, or crackers for serving

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Instructions

Mash the Avocados: In a large bowl, use a fork or potato masher to mash the ripe avocados until mostly smooth but still slightly chunky for texture.
Prepare the Dressing: Add the plain Greek yogurt, fresh lime juice, Dijon mustard, salt, and black pepper to the mashed avocado. Stir everything together until well combined to create a creamy, tangy dressing base.
Combine Salad Ingredients: Gently fold in the cooked chicken breast, finely diced celery, red onion, and chopped fresh cilantro or parsley. Mix until all ingredients are evenly coated without overmixing to maintain texture.
Serve: Serve the avocado chicken salad immediately on lettuce leaves for a low-carb wrap, between slices of bread for a sandwich, or alongside crackers for a light snack.

Notes

Add diced grapes or apples for a touch of natural sweetness.
Sprinkle with everything bagel seasoning to enhance flavor with savory and garlicky notes.
Store leftovers in an airtight container for up to 2 days; pressing plastic wrap directly onto the salad surface helps prevent avocado browning.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American