Description
A creamy and flavorful salad combining shredded chicken with avocado and herbs
Ingredients
- 3 cups cooked shredded chicken
- 2 ripe avocados, halved and pitted
- ¼ cup plain Greek yogurt or mayonnaise (optional)
- 2 tbsp lemon or lime juice
- ¼ cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- Salt and pepper, to taste
- 1 clove garlic, minced (optional)
- Fresh herbs (dill, chives) to taste
Instructions
- Shred the cooked chicken and place in a mixing bowl.
- Scoop the flesh from one or both avocados into a separate bowl and mash until smooth. Mix in yogurt (or mayo) and lemon juice to form a creamy dressing.
- Add the avocado mixture into the bowl with chicken, stirring gently to coat.
- Fold in the diced red onion and chopped cilantro (and garlic/herbs if using).
- Season with salt and pepper to taste.
- Chill the salad for 30 minutes (optional) before serving. Serve over greens, on toast, or in wraps.
Notes
- Use ripe avocados for easier mashing.
- Add more lemon juice to slow browning of avocado.
- You can substitute plain yogurt for mayo for a lighter version.
- Salad keeps in fridge for about 3–4 days; add avocado right before serving if possible.
- Optional additions: diced celery, diced apple, jalapeño, or nuts for crunch.
Nutrition
- Serving Size: ¾ cup
- Calories: ≈ 300 kcal
- Sugar: ≈ 2–4 g
- Sodium: depends on salt & yogurt/mayo used
- Fat: ≈ 20 g
- Saturated Fat: ≈ 3–4 g
- Unsaturated Fat: ≈ 15 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 6 g
- Fiber: ≈ 4 g
- Protein: ≈ 22 g
- Cholesterol: ≈ 50–60 mg
