Avocado Chicken Salad
Chicken salad is one of my favorite things to have for lunch. It’s so yummy scooped on top of salads or on a sandwich. Now that I’ve been working at home, I’ve been mixing up a LOT of chicken salads for lunch lately!
I often use Greek yogurt in place of mayonnaise or sub at least half the mayo for the yogurt to cut calories and unhealthy fats. Avocados are another fantastic substitute for mayonnaise in chicken salads for a nice dose of healthy fats and nutrients!
This chicken salad honestly could not be easier. You can use a rotisserie chicken from the grocery store and just shred that up. I used some leftover chicken I had made from the night before and diced that up.
For about 2-3 cups of diced chicken, I use one smaller avocado and find that the chicken salad is plenty creamy enough. If you have a larger avocado, you will want to start with using just about a half. You can always mix in more if it seems too dry.
Because avocados brown easily, I don’t recommend making this chicken salad too far in advance, but I do also add fresh lime juice to the mixture so that helps to keep it greener longer and also adds nice flavor. With the lime juice, the avocado can stay green up to 24 hours in a container in the fridge.
- 1 small ripe avocado
- 2 cups diced cooked chicken breast
- 3 tablespoons finely diced red onion
- 2 tablespoons chopped cilantro
- 1/2 lime, juiced
- 1/2 teaspoon garlic powder
- salt to taste
- Slice the avocado in half around the pit. Remove the pit and scoop the avocado into the bowl. Use a fork to smash the avocado until smooth.
- Add the diced chicken, onion, cilantro, lime juice, and garlic powder to the bowl. Stir until well-combined. Add salt and additional lime juice to taste. Serve over greens, in a wrap or sandwich, or scoop with chips.
Amount Per Serving: Calories: 406Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 119mgSodium: 403mgCarbohydrates: 12gFiber: 7gSugar: 2gProtein: 46g