Make this quick, high-protein avocado chicken salad for a satisfying, healthy lunch. It uses ripe avocado for creaminess instead of mayonnaise, making it perfect for low-carb diets and meal prep.
Author:Ahazzam
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:4 servings
Category:Lunch
Method:No Cook
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cups cooked, shredded chicken breast
2 ripe avocados, mashed
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons fresh lime juice
1 tablespoon Greek yogurt (optional, for extra tang)
Place the shredded chicken in a medium mixing bowl.
In a separate small bowl, mash the ripe avocados until mostly smooth. Add the lime juice, Dijon mustard, and garlic powder to the avocado and mix well.
Stir in the Greek yogurt, if you are using it.
Add the chopped celery and red onion to the chicken.
Pour the avocado mixture over the chicken and vegetables.
Fold all ingredients together gently until the chicken is evenly coated and creamy. Do not overmix.
Stir in any optional cilantro or pecans now.
Season generously with salt and pepper to your preference.
Serve immediately in lettuce wraps, on toast, or store for meal prep.
Notes
For the best creamy texture, ensure your avocados are perfectly ripe, yielding slightly when gently pressed.
If you are preparing this for meal prep, add the lime juice to prevent the avocado from browning quickly.
For a keto chicken salad, skip any added sugar and serve this in crisp lettuce cups or with low-carb crackers.
If you prefer a smoother texture, use an immersion blender on a small portion of the avocado mixture before combining it with the chicken.