Ingredients
Scale
- 1 pound shredded, cooked chicken breast meat
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 medium avocado, chopped
- 1 stalk celery, diced
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped green onions
- 1 tablespoon garlic powder
- 1 teaspoon chopped fresh cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Add the shredded chicken, mayonnaise, Greek yogurt, chopped avocado, diced celery, lime juice, green onions, garlic powder, cilantro, salt, and black pepper to a large bowl.
- Mix everything together until well combined.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors come together.
- Serve chilled in a bowl on its own, over greens, or with your choice of bread or crackers.
Notes
- Use a ripe avocado for the best creamy texture.
- You can use a rotisserie chicken to save time.
- Swap mayonnaise for extra Greek yogurt if you want a lighter version.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Press plastic wrap directly onto the surface of the salad before refrigerating to slow browning of the avocado.
- Add a pinch of red pepper flakes if you want a little heat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 320
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg