Description
Make this creamy, high-protein avocado chicken salad quickly. It uses ripe avocado instead of mayonnaise for a healthy, satisfying lunch that is perfect for meal prep.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 2 ripe avocados, mashed
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 tablespoons fresh lime juice
- 1 tablespoon plain Greek yogurt (optional, for extra creaminess)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro or parsley (optional)
Instructions
- Place the shredded chicken in a medium mixing bowl.
- In a separate small bowl, mash the ripe avocados until mostly smooth. You can leave a few small chunks for texture.
- Add the mashed avocado, diced celery, diced red onion, lime juice, Greek yogurt (if using), Dijon mustard, salt, and pepper to the chicken.
- Mix all ingredients together gently until the chicken is evenly coated and the salad reaches your desired creaminess.
- Stir in the fresh cilantro or parsley, if you are using it.
- Taste the salad and adjust salt and pepper as needed.
- Serve immediately on lettuce wraps, crackers, or toast for a quick lunch idea.
Notes
- For the best creamy texture, make sure your avocados are fully ripe.
- If you are making this for meal prep, store it in an airtight container in the refrigerator for up to 3 days. Add a little extra lime juice before serving if the avocado darkens slightly.
- This recipe is naturally low carb and keto friendly.
- For extra flavor, add 1/4 teaspoon of garlic powder or a dash of hot sauce.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 6
- Protein: 30
- Cholesterol: 95