Description
A light and creamy chicken salad made with fresh avocado instead of mayonnaise. Packed with healthy fats and fresh flavors, it’s perfect for lunch or a light meal.
Ingredients
Scale
- 2 cups cooked and shredded chicken breast
- 1 ripe avocado, pitted and mashed
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro or parsley
- 1 tablespoon fresh lime or lemon juice
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper to taste
- Pinch of garlic powder (optional)
Instructions
- 1. In a medium bowl, combine the shredded chicken, mashed avocado, chopped celery, and chopped red onion.
- 2. Add the fresh cilantro or parsley, lime or lemon juice, and Dijon mustard (if using).
- 3. Gently mix everything together until well combined. Be careful not to overmix.
- 4. Season generously with salt and freshly ground black pepper. Add garlic powder if desired. Taste and adjust seasonings.
- 5. Cover and chill for at least 15-30 minutes before serving to allow the flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 2-3 days. The avocado may brown slightly over time. This salad is best served cold and is not ideal for reheating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Estimating calories: approx 250-300 per serving depending on chicken fat content and avocado size.
- Sugar: Estimating sugar: approx 1-2g
- Sodium: Estimating sodium: depends heavily on added salt and chicken preparation.
- Fat: Estimating fat: approx 15-20g (mostly healthy fats)
- Carbohydrates: Estimating carbohydrates: approx 5-8g
- Fiber: Estimating fiber: approx 3-5g
- Protein: Estimating protein: approx 25-30g