Description
A bright, creamy avocado chicken salad that feels indulgent yet nourishing, perfect for a quick lunch or light dinner.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 2 ripe avocados, peeled, pitted, and mashed
- 1/3 cup plain Greek yogurt (optional)
- 1 tablespoon fresh lime juice
- 2 teaspoons Dijon mustard
- 1/4 cup finely chopped red onion
- 1/2 cup celery, finely diced
- 1/2 cup diced seeded cucumber (optional)
- 1/3 cup chopped fresh cilantro or parsley
- 1 small jalapeño, seeded and finely minced (optional)
- 1/4 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (optional)
- Lettuce leaves, whole-grain bread, wraps, or toasted croissants, for serving
- Optional add-ins: halved cherry tomatoes, chopped toasted almonds, diced apple, or raisins
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Instructions
- 1. If needed, poach or roast 2-3 boneless, skinless chicken breasts; shred or dice after cooling.
- 2. Mash the avocados until mostly smooth with a few small chunks for texture.
- 3. In a large bowl, combine yogurt (if using), lime juice, Dijon mustard, olive oil (if using), ground cumin, salt, and pepper with the mashed avocado.
- 4. Add chopped red onion, celery, cucumber, jalapeño, and herbs to the avocado dressing; mix well.
- 5. Add shredded chicken and gently fold to coat all the pieces.
- 6. For best flavor, refrigerate for 15-30 minutes before serving. Serve on lettuce cups, in a sandwich, or over mixed greens.
- 7. Garnish with toppings like toasted almonds, cherry tomatoes, or a drizzle of olive oil.