3cupsshredded or cubed cooked boneless skinless chicken breasts, chilled(2 medium sized breasts)
2ripe avocados (medium sized), peeled and cubed
¼cupplain Greek yogurt(use full-fat, 2% or nonfat)
1tablespoonfreshly squeezed lemon juice
½cupfinely diced celery
¼cupfinely diced red onion
2tablespoonschopped fresh parsley
¾teaspoonkosher salt, more to taste
¼teaspooncoarsely ground black pepper(more to taste)
½cupslivered almonds, toasted(optional)
Instructions
Combine avocado, Greek yogurt, and lemon juice in bowl of small food processor (or in a small bowl if you want to use a handheld/immersion blender). Blend until smooth.
In a large bowl, mix dressing with chicken, onions, celery, parsley, salt and pepper. Top with toasted almonds, if using.
Enjoy on bread, on a wrap, or on greens for a salad.
Video
Notes
Nutrition information is for chicken salad only and does not include almonds or serving suggestions. It is calculated using full-fat Greek yogurt in the dressing.
Avocado chicken salad keeps well in the fridge for up to two days. Stir before eating.
Variations
Guacamole chicken salad: Omit lemon juice, parsley, and celery. Add 1 tablespoon lime juice, ½ teaspoon ground cumin, chopped cilantro and ¼ cup finely chopped jalapeño pepper. Omit almonds.
Chicken salad with fruit: Omit parsley; substitute chopped fresh tarragon. Add 1 chopped apple, ½ cup sliced grapes, and ¼ cup golden raisins or dried cranberries. Omit onion if desired.
Garden chicken salad: Add 1 teaspoon dried dill (or 1 tablespoon fresh dill) to recipe, along with chopped cucumbers, green peppers, and cherry tomatoes. Omit almonds.