why make this recipe
This Avocado Chicken Salad is quick, fresh, and healthy. It uses simple ingredients you can buy any time. The avocado makes the salad creamy without much mayo. It is good for lunches, light dinners, or a quick snack.
introduction
This salad blends cooked chicken with mashed avocado and crunchy vegetables. You mix a small yogurt or mayo dressing with lime juice and season it with salt and pepper. It takes about 10 minutes to mix if the chicken is ready.
how to make Avocado Chicken Salad
- Prepare all ingredients: shred the chicken, mash the avocado, and chop the vegetables.
- Put the shredded chicken, mashed avocado, celery, bell pepper, and red onion in a medium bowl.
- In a small bowl, stir the Greek yogurt or mayo with lime juice, salt, and pepper.
- Pour the dressing over the chicken mixture. Stir until everything is mixed and coated evenly.
- Taste and add more salt or pepper if you need. Serve right away or chill before serving.
Ingredients :
- 2 cups shredded chicken
- 1 ripe avocado, mashed
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 1/4 cup red onion, finely chopped
- 2 tablespoons Greek yogurt or mayo
- 1 tablespoon lime juice
- Salt and pepper to taste
- Leaves of lettuce for serving (optional)
Directions :
In a mixing bowl, combine the shredded chicken, mashed avocado, celery, bell pepper, and red onion. In a separate small bowl, mix together the Greek yogurt (or mayo), lime juice, salt, and pepper. Pour the dressing over the chicken mixture and stir until well combined. Serve on a bed of lettuce if desired.
how to serve Avocado Chicken Salad
Serve on lettuce leaves, in a sandwich, in a wrap, or on top of crackers. You can also spoon it on toast for an open-faced sandwich. Add extra lime or a sprinkle of herbs if you like.
how to store Avocado Chicken Salad
Store the salad in an airtight container in the fridge for up to 1 day for best color and taste. The avocado can brown over time. To slow browning, press a piece of plastic wrap directly on the salad surface before sealing the container.
tips to make Avocado Chicken Salad
- Use ripe but firm avocado for smooth texture.
- Chop vegetables small so each bite has balanced flavor.
- If you want less mayo taste, use all Greek yogurt.
- Mix just before serving to keep the avocado greener.
variation (if any)
- Add chopped cilantro or parsley for fresh flavor.
- Stir in a small pinch of cumin or chili flakes for spice.
- Swap lime juice for lemon juice for a milder tang.
- Use rotisserie chicken to save time.
FAQs
Q: Can I use frozen cooked chicken?
A: Yes. Thaw and shred it before mixing.
Q: How long will this salad last?
A: It stays best for 1 day in the fridge. The avocado will darken after that.
Q: Can I make it ahead for a picnic?
A: Make it close to leaving time. Keep it cold and cover the top with plastic wrap to slow browning.
Q: Is this salad low carb?
A: Yes, it is low in carbs if you skip bread or crackers.
Conclusion
For another take on a creamy avocado chicken salad with extra tips, see The Kitchn’s creamy avocado chicken salad recipe.
