Creamy Avocado Chicken Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 large ripe avocados, ready for mashing
02 -
Quarter cup red onion, finely diced into tiny bits
03 -
Quarter cup celery stalks, crispy and finely chopped
04 -
Quarter cup vibrant red bell pepper, diced
05 -
2 tablespoons fresh cilantro leaves, roughly chopped
→ Protein
06 -
2 cups tender cooked chicken breast, diced into bite-sized pieces (about 2 medium breasts)
→ Seasonings & Extras
07 -
2 tablespoons fresh lime juice
08 -
Quarter teaspoon garlic powder
09 -
Sea salt and freshly ground black pepper to taste
10 -
Optional: Quarter cup Greek yogurt for extra creaminess
# Instructions:
01 -
If starting with raw chicken, season those breasts with a pinch of salt and pepper, then grill or bake until they're perfectly cooked through (you'll want to see an internal temperature of 165°F). Let them cool down before dicing into lovely bite-sized cubes.
02 -
Slice those ripe avocados in half, pop out the pits, and scoop all that creamy goodness into a large mixing bowl. Use a fork to mash it up until you get the texture you're after - whether that's super smooth or delightfully chunky.
03 -
Toss in your diced chicken, red onion, celery, and bell pepper with the mashed avocado. Sprinkle in the fresh cilantro, squeeze in that lime juice, and add your garlic powder, salt, and pepper. If you're feeling extra creamy, now's the time to fold in that Greek yogurt.
04 -
Give everything a gentle mix until it's well combined. Take a taste and adjust your seasonings - maybe a bit more lime juice for zing, or an extra pinch of salt. Pop it in the fridge for at least 30 minutes to let all those fantastic flavors make friends with each other.
# Notes:
01 -
This creamy, protein-packed salad is perfect for meal prep and stays fresh in the refrigerator for up to 2 days.
02 -
The lime juice helps keep the avocado from browning too quickly, while adding a bright, zesty flavor.