Description

This Healthy Avocado Chicken Salad is creamy, zesty, and loaded with fresh veggies. Made with ripe avocados, tender chicken, and colorful ingredients like cherry tomatoes and bell peppers, it’s the perfect low-carb, high-protein meal for lunch or meal prep.

Ingredients

▢ 2 large ripe avocados
▢ 2 cups cooked chicken breast, diced (about 2 medium breasts)
▢ 1/2 to 1 cup cherry or grape tomatoes, halved
▢ 1/4 cup red onion, finely diced
▢ 1/4 cup celery, finely diced
▢ 1/4 cup red bell pepper, diced
▢ 2 tbsp fresh cilantro, chopped
▢ 2 tbsp lime juice
▢ 1/4 tsp garlic powder
▢ Salt and black pepper, to taste
▢ Optional: 1/4 cup Greek yogurt (for extra creaminess)

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Instructions

If using raw chicken, season with salt and pepper and grill or bake until internal temperature reaches 165°F (74°C). Cool and dice.
Halve avocados, remove pits, and scoop flesh into a large bowl. Mash to desired consistency.
Add chicken, tomatoes, red onion, celery, and bell pepper to the bowl.
Sprinkle in cilantro, lime juice, garlic powder, salt, and pepper.
Optional: stir in Greek yogurt for a creamier texture.
Gently mix all ingredients until evenly combined.
Taste and adjust seasoning as needed.
Serve immediately or refrigerate for 30 minutes to meld flavors.

Notes

Great as a lettuce wrap, sandwich filling, or served with whole grain crackers.
Use rotisserie chicken to save time.
Keeps well in the fridge for 2-3 days.