Creamy Avocado Chicken Salad
This fresh chicken salad uses avocado and Greek yogurt for a light dinner that comes together in minutes.
recipesbynani.comWhen the summer heat rolls in, the last thing I want to do is turn on my oven. This chicken salad is one of my favorite ways to stay cool because it is creamy, refreshing, and keeps me full without feeling heavy.
I love using Greek yogurt instead of mayonnaise to add a bit of tang and extra protein. If you want to keep your kitchen cool, try cooking your chicken in the morning while it is still comfortable outside and letting it chill in the fridge until you are ready to assemble.
🧺 Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 ripe avocado, mashed
- 1/3 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely diced red onion
- 1/4 cup chopped fresh cilantro or parsley
- Salt and black pepper to taste
👩🍳Instructions
- 1
Place the cooked chicken into a large mixing bowl.
- 2
Add the mashed avocado, Greek yogurt, lemon juice, red onion, and fresh herbs to the bowl.
- 3
Stir everything together until the chicken is well coated and the ingredients are combined.
- 4
Season with salt and pepper to taste.
- 5
Serve immediately or cover and refrigerate for at least thirty minutes to let the flavors blend.
💡 Tips
Serve this salad on toasted sourdough bread, inside crisp lettuce cups for a lighter meal, or with sliced cucumbers for dipping. You can store leftovers in an airtight container in the refrigerator for up to two days, but be sure to give it a quick stir before serving.
Made this recipe? Let us know how it went.
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