Description
Make a creamy, high-protein chicken salad using avocado instead of mayonnaise. This recipe is quick, easy, and suitable for low-carb or paleo diets.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 large ripe avocado, mashed
- 1/4 cup plain Greek yogurt (optional, for extra protein)
- 2 tablespoons fresh lime juice
- 1/4 cup finely chopped red onion
- 2 stalks celery, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the shredded chicken in a medium bowl.
- In a separate small bowl, mash the avocado until smooth. Stir in the Greek yogurt, if using, and lime juice.
- Add the mashed avocado mixture to the chicken. Mix well until the chicken is evenly coated and creamy.
- Stir in the red onion, celery, cilantro, Dijon mustard, salt, and pepper.
- Mix all ingredients until just combined. Do not overmix.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for later use.
Notes
- For a paleo version, omit the Greek yogurt and add 1 tablespoon of olive oil for texture.
- To make this keto-friendly, check that your Dijon mustard has no added sugar.
- This salad keeps well in the refrigerator for up to 3 days for meal prepping.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 4
- Protein: 32
- Cholesterol: 95