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
- 2 avocados chopped, divided
- ⅓ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- Juice and zest of 1 lemon
- 2 cups cooked shredded chicken
- 2 celery stalks diced
- 1 bunch green onions chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh cilantro chopped
In a large mixing bowl, mash half the avocados. Add the Greek yogurt, Dijon mustard, 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.
Storage: Store any leftovers in an airtight container. They will last up to 2 days.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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