Avocado Chicken Salad Recipe
This Avocado Chicken Salad is made with mashed and chunked avocado with shredded chicken, celery, green onions, and a lemon, cilantro seasoning.
Servings: 4 servings
Equipment
- Garlic Press (optional)
- High Speed Blender (optional)
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 (if using), lemon juice, and lemon zest. Whisk together until well combined (or blend in blender or food processor for a smoother consistency).
- Add the chicken, celery, green onions, salt, and pepper on top and stir to combine. Cover the mixture and store in the fridge for at least 4 hours to set.
- When ready to serve, fold in the remaining chopped avocado and top with fresh cilantro, if using. Enjoy it on its own, as a dip, in a croissant, or on whole grain bread as an avocado chicken salad sandwich.
Notes
Storage: Keep leftover salad in an airtight container in the fridge. It will keep for up to two days. When ready to eat, just assemble the sandwiches.
Nutrition
Calories: 302kcal | Carbohydrates: 13g | Protein: 22g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 53mg | Sodium: 401mg | Potassium: 741mg | Fiber: 8g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 26mg | Calcium: 56mg | Iron: 2mg
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