Description
Make this creamy, high-protein avocado chicken salad for a quick, healthy lunch. This no-mayo recipe uses ripe avocado for texture and is perfect for meal prepping clean eating meals.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 2 ripe avocados, mashed
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- 1/4 cup plain Greek yogurt (optional, for extra creaminess)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Place the shredded chicken in a medium mixing bowl.
- In a separate small bowl, mash the ripe avocados until mostly smooth.
- Add the mashed avocado, red onion, celery, lime juice, Dijon mustard, Greek yogurt (if using), salt, and pepper to the chicken.
- Use a fork or spatula to mix all ingredients together until the chicken is evenly coated and the salad reaches your desired creaminess.
- Stir in the chopped cilantro, if you are using it.
- Taste the salad and adjust salt or lime juice as needed.
- Serve immediately on lettuce wraps, crackers, or store for later.
Notes
- For the best texture, use very ripe avocados. If you prefer a crunchier salad, add 1/4 cup of chopped pecans or walnuts.
- 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 the avocado from browning too quickly.
- If you are following a strict keto diet, skip the optional Greek yogurt and add 1 tablespoon of olive oil for richness instead.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 7
- Protein: 30
- Cholesterol: 95