Healthy Avocado Chicken Salad

This hearty avocado chicken salad has become my go-to lunch option for busy weekdays and weekend gatherings alike. The creamy texture of ripe avocados combined with protein-packed chicken creates a satisfying meal that leaves you feeling nourished rather than weighed down.

I first created this recipe when searching for a mayo-free chicken salad that still delivered on creaminess. My family was skeptical at first but now specifically requests "the green chicken salad" whenever we have leftover chicken in the fridge.

Ingredients

• 2 large ripe avocados: The foundation of our creamy dressing look for ones that yield slightly to gentle pressure
• 2 cups cooked chicken breast: About 2 medium breasts either leftover or freshly cooked works beautifully
• ½ to 1 cup cherry tomatoes: These add juicy bursts of flavor and bright color
• ¼ cup red onion: Provides a pleasant sharpness that balances the creamy elements
• ¼ cup celery: Delivers essential crunch and subtle flavor
• ¼ cup red bell pepper: Adds sweetness and vibrant color to the mix
• 2 tablespoons fresh cilantro: The bright herbaceous notes elevate the entire dish
• 2 tablespoons lime juice: Fresh is best as it prevents avocado browning and adds zip
• ¼ teaspoon garlic powder: Offers savory depth without overpowering
• Salt and black pepper: Always adjust to your taste preferences
• Optional ¼ cup Greek yogurt: Adds extra protein and creaminess if desired

Step-by-Step Instructions

Prepare the chicken:

If starting with raw chicken season it generously with salt and pepper then grill or bake until the internal temperature reaches 165°F. Allow it to cool completely before dicing into bite-sized pieces. This prevents the hot chicken from cooking the avocado when mixed.

Prepare the avocado base:

Slice your avocados lengthwise around the pit then twist to separate the halves. Remove the pit using a spoon to carefully scoop the flesh into a large mixing bowl. With a fork mash the avocado to your preferred consistency I personally like leaving some small chunks for texture.

Add fresh ingredients:

Incorporate your diced chicken cherry tomatoes finely diced red onion celery and bell pepper into the bowl with the mashed avocado. These ingredients provide contrasting textures and flavors that make each bite interesting.

Season the mixture:

Sprinkle in the chopped cilantro lime juice garlic powder and season with salt and pepper. If using Greek yogurt add it now for additional creaminess. The acidity from the lime juice not only adds flavor but helps preserve the bright green color of the avocado.

Combine everything:

Using a spatula or large spoon gently fold all ingredients together until well combined but avoid overmixing which can break down the textures. Taste and adjust seasonings as needed perhaps adding more lime juice salt or pepper.

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The lime juice is truly my secret weapon in this recipe. I discovered through countless iterations that its acidity not only prevents the avocado from browning but creates the perfect tangy counterpoint to the rich avocado. My daughter who normally picks cilantro out of everything actually requests extra in this particular dish.

Storage Solutions

This avocado chicken salad will keep in the refrigerator for up to two days if stored properly. The key is minimizing air exposure which causes avocados to brown. Press plastic wrap directly onto the surface of the salad before sealing your container with a lid. The lime juice helps preserve the color but it will naturally darken somewhat over time. I find this salad actually tastes better on day two after the flavors have had time to meld together.

Serving Variations

This versatile dish works beautifully in multiple presentations. Serve it on a bed of mixed greens for a complete salad experience or stuff it into a whole wheat pita pocket for a handheld meal. For a low-carb option hollow out tomatoes or bell peppers and fill them with the mixture. My personal favorite method is scooping it up with crisp cucumber slices or jicama sticks which provide refreshing crunch without adding many calories.

Make It Your Own

The beauty of this recipe lies in its adaptability. Consider adding diced apples or grapes for sweet juiciness or substitute the chicken with canned tuna or chickpeas for different protein sources. Mexican-inspired variations might include corn black beans and extra lime while Mediterranean versions could incorporate olives feta and dill instead of cilantro. For heat lovers a diced jalapeño or dash of hot sauce transforms the flavor profile completely.

Frequently Asked Questions

→ How can I customize this salad?

You can add ingredients like boiled eggs, nuts, or seeds for extra texture. Swap veggies based on preference and use herbs like parsley or dill for a different flavor profile.

→ Can I make this salad ahead of time?

Yes, but avoid adding avocado until just before serving to prevent browning. Store the other ingredients in an airtight container in the fridge.

→ What is a good substitute for Greek yogurt?

You can use sour cream or a dairy-free alternative like coconut yogurt if you're avoiding dairy.

→ How long does this salad last in the refrigerator?

Store the salad in an airtight container for up to 2 days. Add lime juice to slow the browning of avocado.

→ Can I use canned chicken instead of cooked chicken breast?

Yes, canned chicken is a convenient alternative. Drain and shred before mixing it with the other ingredients.