Healthy Chicken Salad with Tangy Avocado Dressing
Healthy chicken salad with avocado dressing makes a great lunch or light dinner entrée. The creamy dressing is made from healthy non-fat Greek yogurt, avocado, parsley, and lemon juice.
This chicken salad with avocado dressing is refreshing, healthy, easy to make, and most importantly, delicious. It makes 2 main course salads and can easily be doubled. Each serving is less than 500 calories, including the optional slivered almonds.
It’s perfect for lunch and can be made ahead. Store it in the fridge in serving sized containers for an easy pack and go lunch.
About this chicken salad with avocado dressing
This recipe calls for two cooked boneless skinless chicken breasts. You could also use rotisserie chicken. Looking for an easy way to cook chicken? Try roasted bone-in chicken breasts, poached chicken, or Instant Pot chicken breasts.
The easy dressing is made from a heart-healthy avocado, non-fat Greek yogurt, fresh parsley, and lemon juice. To make a smooth dressing, use your food processor or hand blender. Add a little water to smooth it out and thin it a little.
Mix the dressing with the chicken, add it to a bed of greens, or to a wrap, and you’re good to go. If you like, sprinkle with a few toasted slivered almonds. I love the crunch they add.
Make it your own:
I like this recipe because there are so many ways you can make it, depending on what you like and/or what you have in your fridge.
Celery: Hello, lovely crunch!
Red or green grapes: I love grapes in my chicken salad.
Diced avocado: You can never go wrong with more avocado, right?
Chopped red onions: Soak them briefly in ice water to remove some of the harsh flavor.
Green onions, thinly sliced (scallions)
Make it Keto by substituting full-fat Greek yogurt for the non-fat yogurt. Regular yogurt will work, too, if you don’t have Greek yogurt.
More chicken salad!
- 2 cooked boneless, skinless chicken breasts, shredded
- 1 ripe avocado
- 1/2 cup plain non-fat Greek yogurt
- 2 tablespoons packed fresh parsley
- 1 tablespoon fresh lemon juice
- 1/4 cup cold water
- salt and pepper to taste
- slivered almonds, toasted (optional)
- Combine all ingredients except chicken and almonds in a food processor (or in a bowl if you want to use a handheld/immersion blender).
- Blend until smooth. Mix with chicken. Top with toasted almonds.
- Enjoy on bread, on a wrap, or on top of a bed of spinach.
Nutrition Information:Yield: 2 Serving Size: 1 main dish salad
Amount Per Serving: Calories: 493Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 108mgSodium: 288mgCarbohydrates: 16gFiber: 8gSugar: 5gProtein: 53g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He hasn’t tried this yet. I usually make it for my lunch.
Changes I would make: None. Except maybe some of the add-ins I mention above.