Description
A vibrant, nutrient-dense lunch that swaps heavy mayonnaise for the creamy texture of heart-healthy avocados. This refreshing salad combines lean shredded chicken breast with crisp celery, red onion, and bell pepper, all tossed in a zingy lime and cilantro dressing. Perfect for meal prep, this protein-packed dish keeps you energized throughout the afternoon without feeling weighed down.
Ingredients
2 large ripe avocados
2 cups cooked chicken breast, shredded or diced
1/4 cup red onion, finely diced
1/4 cup celery, diced
1/4 cup red bell pepper, diced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
1/4 teaspoon garlic powder
Salt and black pepper to taste
1/4 cup Greek yogurt (optional)
Instructions
Prepare the chicken by baking seasoned breasts at 375°F for 20-25 minutes OR use pre-cooked shredded chicken.
In a large mixing bowl, add the avocado flesh and use a fork or potato masher to mash until your desired creamy consistency is reached.
Add the lime juice, garlic powder, salt, and pepper to the avocado mash and whisk together.
Fold in the diced onion, celery, bell pepper, and cilantro.
Add the cooked chicken and Greek yogurt (if using) into the bowl.
Gently stir everything together until the chicken is evenly coated with the avocado mixture.
Serve immediately or store in the refrigerator to allow flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 2 days. The lime juice helps prevent oxidation, but feel free to press plastic wrap directly onto the surface of the salad to minimize browning.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Mixing
- Cuisine: American