Make this incredibly creamy, high-protein avocado chicken salad without any mayonnaise. It is a quick, healthy lunch option packed with good fats, perfect for meal prepping or enjoying in lettuce wraps.
Author:Ahazzam
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:4 servings
Category:Lunch
Method:Mixing
Cuisine:American
Diet:Low Fat
Ingredients
Scale
3 cups cooked, shredded chicken breast
2 ripe avocados, mashed
1/4 cup plain Greek yogurt (optional, for extra tang and protein)
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro (optional)
Instructions
Place the shredded chicken in a large mixing bowl.
In a separate small bowl, mash the ripe avocados until mostly smooth. You can leave a few small lumps for texture.
Add the mashed avocado, Greek yogurt (if using), celery, red onion, lime juice, Dijon mustard, salt, and pepper to the bowl with the chicken.
Use a fork or spatula to gently mix all ingredients together until the chicken is evenly coated and the salad is creamy. Do not overmix.
Stir in the fresh cilantro, if you are using it.
Taste the salad and adjust salt, pepper, or lime juice as needed for your preference.
Serve immediately, or cover and chill for at least 30 minutes to allow flavors to meld.
Notes
For the best creamy texture, make sure your avocados are perfectly ripe, yielding slightly when gently pressed.
This salad is excellent for meal prep; store it in an airtight container in the refrigerator for up to 3 days. The lime juice helps prevent browning.
Serve this high protein chicken salad in lettuce cups for a low carb lunch, or with whole-grain crackers.
If you prefer a smoother texture, use an immersion blender briefly on the avocado before mixing it with the chicken.