This Avocado Chicken Salad is fresh, creamy, and packed with protein — the perfect light yet satisfying meal! It’s full of healthy fats, fiber, and flavor, while being low in carbs. Ideal for a quick snack, a wrap filling, or a lettuce cup, this recipe is a protein-packed powerhouse without the heaviness of traditional salads.
Ingredients
- 1 small ripe avocado (mashed for creaminess)
- 4 oz cooked chicken breast, finely shredded (or canned chicken for convenience)
- ½ cup diced cucumber (for crunch and hydration)
- ½ cup cherry tomatoes, halved
- 1 tablespoon plain Greek yogurt (extra protein, keeps it light)
- Pinch of salt, pepper, garlic powder
- Squeeze of lemon juice
Instructions
- Prepare the Avocado and Yogurt Mixture:
In a small bowl, mash the ripe avocado until smooth. Then, mix in the Greek yogurt until you achieve a creamy consistency. This forms the base of your salad dressing. - Combine Ingredients:
Fold in the finely shredded chicken breast, diced cucumber, and halved cherry tomatoes. These ingredients add freshness, crunch, and protein to the salad. - Season:
Season the salad with a pinch of salt, pepper, and garlic powder. Add a squeeze of lemon juice for a bright, zesty flavor that complements the creamy avocado base. - Chill (Optional):
For enhanced flavor, refrigerate the salad for about 10 minutes to allow the ingredients to meld together, though you can enjoy it immediately if you’re in a hurry. - Serve:
Serve this Avocado Chicken Salad as a refreshing snack, a filling for wraps, or in lettuce cups for a low-carb option. It’s delicious on its own or paired with some crunchy veggies.
