Healthy Avocado Chicken Salad
A creamy and nutritious blend of avocado and chicken perfect for healthy lunches.
Equipment
- 1 Mixing Bowl large
- 1 Knife for chopping
- 1 Cutting board
Ingredients
Main Ingredients
- 2 boneless chicken breasts
- 2 ripe avocados
- 1/4 cup cilantro chopped
- 1 lime juiced
- 1/2 cup Greek yogurt
- Salt and pepper to taste
Optional Add-ins
- 1/4 cup cherry tomatoes halved
- 1/4 cup red onion diced
- 1/4 cup feta cheese crumbled
Instructions
Preparation
- Season the chicken breasts with salt, pepper, and garlic powder. Grill or bake at 375°F until cooked through, about 20 minutes. Let cool before slicing.
- In a large bowl, combine Greek yogurt, lime juice, and chopped cilantro. Mix until well combined.
- Add sliced chicken and diced avocados to the dressing. Mix gently to coat all ingredients evenly.
- If using, fold in cherry tomatoes, red onion, and feta cheese for added flavor.
- Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld together.
- Serve chilled as a main dish or as a filling for sandwiches or wraps.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Squeeze additional lime juice over the top to prevent browning.
Notes
Pro Tips: Chill the salad for enhanced flavor. Ingredient Substitutions: Use chickpeas for a vegetarian version. How to Serve: Great in sandwiches or wraps. Storage & Freshness: Store in an airtight container, consume within 2 days. Make-Ahead Tips: Prepare ingredients separately and combine before serving.