Description
Make a quick, high-protein chicken salad using ripe avocado for a creamy, mayo-free texture. This recipe is ready in under 15 minutes and works well for low-carb or gluten-free meals.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 large ripe avocado, mashed
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Place the shredded chicken in a medium mixing bowl.
- Add the mashed avocado, chopped red onion, and chopped celery to the bowl.
- Pour in the lime juice and Dijon mustard.
- Sprinkle with salt and pepper.
- Use a fork or spoon to mix all ingredients together until the chicken is evenly coated and the mixture is creamy.
- Stir in the fresh cilantro, if using.
- Taste and adjust seasoning as needed.
- Serve immediately or chill for later use.
Notes
- For a tangier flavor, substitute half of the lime juice with lemon juice.
- If you prefer a thinner consistency, add one tablespoon of plain Greek yogurt or water until you reach your desired texture.
- This salad keeps well in the refrigerator for up to three days when stored in an airtight container.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 4
- Protein: 30
- Cholesterol: 95