Healthy Avocado Chicken Salad Recipe

Introduction

This healthy avocado chicken salad is a refreshing and flavorful dish perfect for a light lunch or a nutritious snack. Packed with creamy avocado, tender chicken, and fresh vegetables, it’s both satisfying and easy to prepare.

Ingredients

• 2 large ripe avocados
• 2 cups cooked chicken breast (diced, about 2 medium breasts)
• ½ to 1 cup cherry or grape tomatoes (halved)
• ¼ cup red onion (finely diced)
• ¼ cup celery (finely diced)
• ¼ cup red bell pepper (diced)
• 2 tablespoons fresh cilantro (chopped)
• 2 tablespoons lime juice
• ¼ teaspoon garlic powder
• Salt and black pepper to taste
• ¼ cup Greek yogurt (optional, for extra creaminess)

Instructions

1. Step 1: If starting with raw chicken, season it with salt and pepper, then grill or bake until cooked through (internal temperature of 165°F or 74°C). Let it cool, then dice into small cubes.
2. Step 2: Cut the avocados in half, remove the pit, and scoop the flesh into a large bowl.
3. Step 3: Mash the avocado with a fork until it reaches your desired consistency (smooth or slightly chunky).
4. Step 4: Add the diced chicken, halved cherry or grape tomatoes, red onion, celery, and red bell pepper to the bowl with the mashed avocado.
5. Step 5: Sprinkle in the chopped cilantro, lime juice, garlic powder, salt, and pepper.
6. Step 6: If using, add the Greek yogurt for extra creaminess.
7. Step 7: Gently fold all ingredients together until well combined.
8. Step 8: Taste and adjust seasoning as needed, adding more lime juice, salt, or pepper to your preference.
9. Step 9: Serve immediately or chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or a few chopped jalapeños.
• Swap Greek yogurt for mayonnaise or sour cream for a different texture and flavor.
• Try adding chopped nuts like almonds or walnuts for extra crunch.
• Use leftover rotisserie chicken to save time.

Storage

Store the avocado chicken salad in an airtight container in the refrigerator for up to 2 days. Because avocado browns quickly, it’s best enjoyed fresh or within a day. If storing, press a piece of plastic wrap directly on the surface to minimize browning. Reheat is not recommended; enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken for this salad?

Yes, canned chicken can be used as a convenient alternative, though freshly cooked chicken will provide better texture and flavor.

How can I prevent the avocado from turning brown?

Using lime juice helps slow browning, and storing the salad tightly covered in the refrigerator also helps maintain freshness. Serving soon after preparation is best.

Healthy Avocado Chicken Salad Recipe

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A healthy and flavorful avocado chicken salad combining diced cooked chicken breast with creamy mashed avocados, fresh vegetables, and a tangy lime dressing. This easy-to-make salad is perfect for a light meal or a nutritious snack, packed with protein, healthy fats, and vibrant garden-fresh ingredients.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 15 minutes (if cooking chicken)
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 large ripe avocados
• 2 cups cooked chicken breast (diced, about 2 medium breasts)
• ½ to 1 cup cherry or grape tomatoes (halved)
• ¼ cup red onion (finely diced)
• ¼ cup celery (finely diced)
• ¼ cup red bell pepper (diced)
• 2 tablespoons fresh cilantro (chopped)
• 2 tablespoons lime juice
• ¼ teaspoon garlic powder
• Salt and black pepper to taste
• ¼ cup Greek yogurt (optional, for extra creaminess)

Instructions

1. Cook the Chicken: If starting with raw chicken, season with salt and pepper. Grill or bake the chicken until it reaches an internal temperature of 165°F (74°C). Once cooked, let it cool completely and then dice into small cubes.
2. Prepare Avocados: Cut the avocados in half, remove the pits, and scoop out the flesh into a large mixing bowl.
3. Mash Avocados: Use a fork to mash the avocado to your desired consistency, whether smooth or slightly chunky.
4. Add Vegetables and Chicken: To the mashed avocado, add the diced cooked chicken, halved cherry or grape tomatoes, finely diced red onion, celery, and diced red bell pepper.
5. Season the Salad: Sprinkle in the chopped cilantro, lime juice, garlic powder, salt, and black pepper.
6. Add Greek Yogurt: Stir in the Greek yogurt, if using, to add extra creaminess to the salad.
7. Combine Ingredients: Gently fold all ingredients together until well combined being careful not to overly mash the salad.
8. Adjust Seasoning: Taste the salad and adjust the seasoning as needed by adding more lime juice, salt, or pepper to your liking.
9. Serve or Chill: Serve the avocado chicken salad immediately or refrigerate for at least 30 minutes to allow the flavors to meld together.

Notes

• For best flavor and texture, use ripe but firm avocados to avoid a mushy salad.
• Chilling the salad before serving enhances the flavor blending but can be served immediately for a fresher taste.
• Substitute Greek yogurt with mayonnaise or omit altogether for a lighter salad.
• This salad is great served on a bed of greens, in a sandwich, or with whole-grain crackers.
• Store leftovers in an airtight container in the refrigerator and consume within 1-2 days to maintain freshness.

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