Description
A bright, creamy avocado chicken salad that tastes like summer in a bowl. Quick to prepare and perfect for healthy lunches or potlucks.
Ingredients
Scale
- 450 g (3 cups) cooked chicken, shredded
- 2 medium ripe avocados (about 300 g / 1¼ cups mashed)
- 30 ml (2 tbsp) lemon juice
- 15 ml (1 tbsp) extra-virgin olive oil
- 60 g (¼ cup) Greek yogurt or crème fraîche
- 50 g (½ small) red onion, minced
- 60 g (1 stalk) celery, finely diced
- 15 g (¼ cup) fresh cilantro or parsley, chopped
- 5 ml (1 tsp) Dijon mustard
- 5 ml (1 tsp) honey (optional)
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- Optional add-ins: chopped apple, grapes, toasted nuts, or chopped pickles
Instructions
- Shred the chicken into bite-size pieces. Dice the celery and mince the red onion; rinse the onion under cold water to mellow the bite.
- In a medium bowl, mash the avocados with lemon juice, olive oil, Greek yogurt, and Dijon mustard. Season with salt and black pepper, mixing until silky.
- Add the chicken, celery, onion, and herbs to the dressing. Fold gently to combine without overmixing.
- Taste and adjust seasoning if necessary. Chill before serving to let the flavors meld.
Notes
Use slightly underripe avocados for better texture. To avoid browning, add avocado shortly before serving if preparing in advance.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4.5g
- Unsaturated Fat: 19.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 70mg