Hey there, foodie! If you’re craving something creamy, satisfying, and actually good for you, this Avocado Chicken Salad is about to become your best friend. Imagine tender chicken, mashed avocado, crunchy veggies, and a zesty lime kick—all without a drop of mayo. It’s perfect for sandwiches, salads, or just eating straight from the bowl. Let’s dive in!
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1. Why You’ll Love This Recipe
This dish is a game-changer. It’s packed with protein, healthy fats, and fresh flavors, making it ideal for quick lunches, post-workout fuel, or even a light dinner. Plus, it’s gluten-free, low-carb, and easily customizable. The avocado replaces mayo, giving it a rich texture and a boost of nutrients. Win-win!
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2. What You’ll Need
(Serves 4)
Protein & Base:
- 2 cups cooked chicken breast, shredded (rotisserie chicken works great!)
- 2 ripe avocados (look for Hass—they’re creamier!)
The Creamy Mix-Ins:
- 1/4 cup plain Greek yogurt (I love Chobani for extra tang)
- Juice of 1 lime (or lemon)
- 1/2 tsp garlic powder
- 1/4 tsp salt (adjust to taste)
- Black pepper, a few cracks
Crunch & Freshness:
- 1/4 cup red onion, finely diced
- 1/3 cup cucumber, chopped
- 1/4 cup cilantro or parsley, chopped (optional but so good)
Optional Upgrades:
- Handful of toasted almonds or dried cranberries
- Pinch of chili flakes for heat
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3. Prep Like a Pro
Step 1: Cook the Chicken
Skip if using rotisserie!
- Bake: Season chicken breasts with salt/pepper, bake at 375°F for 25–30 mins.
- Poach: Simmer in broth/water for 15–20 mins until cooked through.
- Let cool, then shred with forks.
Step 2: Chop & Mash
- Dice the onion, cucumber, and herbs.
- Halve avocados, remove pits, and scoop flesh into a large bowl. Mash with a fork until mostly smooth (a few chunks are okay!).
Step 3: Mix It Up
Add shredded chicken, yogurt, lime juice, garlic powder, salt, pepper, and veggies to the avocado. Gently fold everything together. Taste and adjust seasoning—maybe more lime?
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4. Cooking Tips (If You’re Starting from Raw Chicken)
- Baking: Rub chicken with olive oil and paprika before baking for extra flavor.
- Grilling: Char the chicken lightly for a smoky twist.
- Don’t Overmix! Keep the texture chunky, not mushy.
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5. How to Serve It
- Classic: Stuff into lettuce wraps or whole-grain pitas.
- Salad Style: Serve over greens with cherry tomatoes.
- Snack Attack: Scoop with cucumber slices or whole-grain crackers.
- Garnish: Extra cilantro, lime wedges, or a sprinkle of sesame seeds.
Sidekick Ideas:
- Sweet potato fries
- A simple fruit salad
- Pickled veggies for tang
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6. Pro Tips & Tweaks
- Meal Prep: Store salad (without avocado) for 3 days. Add avocado fresh.
- Vegan? Swap chicken for chickpeas and skip the yogurt.
- Extra Creamy? Add 1 tbsp tahini or hummus.
- Kid-Friendly: Skip onions and add diced apples.
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7. Wrap-Up & Fun Fact
This Avocado Chicken Salad is your ticket to a quick, healthy meal that doesn’t skimp on flavor. It’s versatile, foolproof, and downright delicious.
Fun Fact: Avocados are technically berries! And they’re loaded with more potassium than bananas. Who knew?
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8. Nutrition Breakdown (Per Serving)
- Calories: ~280
- Protein: 22g
- Carbs: 10g
- Fiber: 7g
- Healthy Fats: 18g
- Vitamin C: 20% DV | Vitamin B6: 25% DV
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9. FAQs
Q: How long does it keep?
A: 1–2 days in the fridge. Press plastic wrap directly on the surface to prevent browning.
Q: Can I skip Greek yogurt?
A: Absolutely! Add a drizzle of olive oil or more lime juice instead.
Q: Can I freeze it?
A: Not recommended—avocado gets weird when frozen.
Q: Is it keto-friendly?
A: Yep! Just skip the yogurt or use a keto-approved substitute.
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There you have it—a salad that’s as fun to make as it is to eat! Whip it up, tweak it your way, and let those creamy, zesty vibes brighten your day. 🥑🍗
