Avocado Chicken Salad (Printable Version)
# What You'll Need:
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01 -
2 big ripe avocados
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2 cups shredded cooked chicken breast
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¼ cup finely chopped red onion
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¼ cup tiny diced celery
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¼ cup chopped red bell pepper
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2 tablespoons snipped fresh cilantro
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2 tablespoons fresh lime juice
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¼ teaspoon powdered garlic
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Salt and ground black pepper, as needed
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Optional: ¼ cup plain Greek yogurt
# How to Make It:
01 -
For folks without leftover chicken, cook fresh chicken breasts. Just sprinkle with salt and pepper, then pop in the oven at 375°F for about 20-25 minutes until it hits 165°F inside. Let it cool a bit before cutting into small chunks.
02 -
Cut avocados in half and take out the seeds. Scoop everything into a big bowl and smash with a fork until it's mostly smooth with some chunky bits.
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Dice up your red onion, celery, and bell pepper into tiny pieces. Toss them in with your mashed avocado for some nice crunch and color.
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Put your chicken chunks into the avocado and veggie mix. Fold everything together gently so the chicken gets nicely coated.
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Stir in the lime juice, powdered garlic, cilantro, and a bit of salt and pepper. Mix well. If you want, add some Greek yogurt for extra creaminess and tang.
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Give it a taste and see if it needs anything else. Maybe more lime juice for zing or extra garlic for punch.
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You can dig in right away or stick it in the fridge for half an hour so the flavors can blend together.
# Additional Tips:
01 -
The avocado gives plenty of creaminess, so don't worry if you skip the yogurt for dairy-free eating.
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Throw in some chili flakes or chopped jalapeño if you want a spicy twist.
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Try it with brown bread, crackers, or stuffed in pita pockets for a full meal.
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For cutting carbs, wrap it up in lettuce leaves instead of bread.