Avocado Chicken Salad
This Avocado Chicken Salad is a lightened-up version of the classic chicken salad made without mayonnaise- eat on its own or with a croissant
Servings: 4 servings
Equipment
Ingredients
- 2 avocados chopped, divided
- ⅓ cup greek yogurt
- 1 tablespoon Dijon mustard
- 1 garlic clove minced, optional
- 1 lemon juiced and zested
- 2 cups cooked chicken shredded
- 2 celery stalks diced
- 1 bunch green onions chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh cilantro chopped
Instructions
- In a large mixing bowl, mash half the avocados. Add the Greek yogurt, Dijon mustard, garlic, lemon juice and lemon zest. Whisk together until well combined (or blend in blender for smoother consistency).
- Add the chicken, celery, green onions, salt and pepper on top and stir to combine. Fold in the remaining chopped avocado.
- Serve with fresh cilantro on its own, as a dip, in a croissant or with whole grain bread.
Notes
Storage: Store any leftovers in an airtight container. They will last up to 2 days.
Nutrition
Calories: 295kcal | Carbohydrates: 10g | Protein: 22g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 415mg | Potassium: 739mg | Fiber: 7g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
