Healthy Avocado Chicken Salad (Print Version)
# Ingredients:
→ Main
01 -
2 large ripe avocados
02 -
2 cups cooked chicken breast, diced
03 -
¼ cup red onion, finely diced
04 -
¼ cup celery, finely diced
05 -
¼ cup red bell pepper, diced
06 -
2 tablespoons fresh cilantro, chopped
07 -
2 tablespoons lime juice
08 -
¼ teaspoon garlic powder
09 -
Salt and black pepper, to taste
10 -
Optional: ¼ cup Greek yogurt
# Instructions:
01 -
If you don’t have pre-cooked chicken, prepare fresh chicken breasts. Lightly season with salt and pepper, then bake at 190°C for 20–25 minutes or until the internal temperature reaches 74°C. Allow to cool slightly before dicing into bite-sized pieces.
02 -
Slice the avocados in half and carefully remove the pits. Scoop the flesh into a large mixing bowl and mash with a fork until smooth but slightly textured.
03 -
Finely dice the red onion, celery, and bell pepper. Add them to the bowl with the avocado for a vibrant crunch and color.
04 -
Add the diced chicken to the avocado mixture. Gently fold to ensure an even coating.
05 -
Add the lime juice, garlic powder, chopped cilantro, and a pinch of salt and pepper. Stir thoroughly. Optionally, mix in Greek yogurt for extra tang and creaminess.
06 -
Taste and adjust seasoning as needed. Add more lime juice for zest or extra garlic powder if desired.
07 -
Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.
# Notes:
01 -
For a dairy-free option, skip the Greek yogurt; the avocado alone provides enough creaminess.
02 -
Add chili flakes or diced jalapeño if you like a spicy kick.
03 -
Serve with whole-grain bread, crackers, or stuffed into a pita for a complete meal.
04 -
Lettuce leaves can be used as wraps for a low-carb option.