Description
Creamy avocado chicken salad that’s ready in minutes and perfect for meal prep. Skip the mayo but keep all the flavor with this protein-packed healthy lunch option.
Ingredients
Scale
- 2 cups (280g) cooked chicken breast, shredded or diced
- 2 medium ripe avocados (about 250g), pitted and peeled
- 1 tablespoon (15ml) fresh lemon juice
- 2 tablespoons (30ml) extra virgin olive oil
- 1/2 cup (50g) celery, finely diced
- 1/4 cup (40g) red onion, finely chopped
- 1/4 cup (10g) fresh cilantro, chopped
- 1 teaspoon (5g) Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional: 1/4 teaspoon red pepper flakes for heat
Instructions
- In a large bowl, mash about three-quarters of the avocados with a fork, leaving some chunks for texture. Immediately add lemon juice and mix well to prevent browning.
- Add the shredded or diced chicken to the mashed avocado mixture and gently fold until evenly coated.
- Add the diced celery, chopped red onion, fresh cilantro, Dijon mustard, olive oil, garlic powder, salt, and pepper to the bowl. Add red pepper flakes if using.
- Fold everything together gently but thoroughly. Taste and adjust seasonings as needed.
- For best flavor, cover the bowl tightly with plastic wrap (pressing directly onto the surface of the salad) and refrigerate for at least 30 minutes before serving.
- Serve in lettuce cups, on toasted bread, or with whole grain crackers.