Chicken Salad with Avocado Cilantro and Greek Yogurt Recipe
This ultimate chicken salad with avocado and Greek yogurt is bursting with fresh flavors and packed with nutrition that’ll make you feel good about every bite. Best part? It's macro-friendly, offering a delicious twist on the classic chicken salad - with no mayo used!
Equipment
- Large mixing bowl
- Medium bowl
- Fork and spoon
Ingredients
- 3 cups (12 oz) cooked shredded chicken breast (homemade, rotisserie, canned)
- 1 (100 g) small ripe avocado, pitted
- 1/3 cup plain 0% fat Greek yogurt
- 1/4 cup diced onion (white, red, green onions or scallions)
- 1 lime, juiced
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 cup cilantro, chopped
Instructions
For the Chicken Salad
- Place the cooked shredded chicken breast in a large mixing bowl and set aside.
- In a medium bowl, add the avocado, Greek yogurt, diced onion, juice of 1 lime, salt, garlic powder, and black pepper. Use a fork to mash and mix the ingredients together.
- Place the mashed avocado mixture into the bowl with the shredded chicken. Add the cilantro and mix it all together until incorporated.
Optional Quick Homemade Shredded Chicken Recipe
- Add 1.5-2 chicken breasts to a medium pot, season generously with salt, pepper, onion powder and garlic powder, add chicken broth or stock until they are completely covered. Cover the pot, bring to a boil, then lower the heat to low and let it cook for about 10-13 minutes (depending on the thickness of the breasts), or until a meat thermometer reads 165°F (75°C) when inserted into the thickest part of the chicken. Watch the chicken carefully to make sure it doesn’t overcook. If it’s no longer pink in the middle, it’s done.
- Transfer the breasts to a medium-large bowl, shred with two forks, pour 1/2 cup of the stock/broth over the shredded chicken and mix together so it absorbs the liquid. Add 2 teaspoons of minced garlic (about 2 cloves), and season with more salt and pepper to taste.
Notes
- Serve immediately or refrigerate in an air tight container for later. It’s best consumed within the first two days, otherwise the avocado will start to oxidize and turn brown.
- Serving suggestions: Enjoy your chicken salad straight out of the bowl, in a wrap, with pita or tortilla chips, over salad greens, or in a sandwich. My favorite way to enjoy it is between two thin slices of my air fryer sourdough bread.
- For an extra crunch, add some chopped celery or bell peppers.
- For a bit of sweetness, toss in a handful of dried cranberries or diced apples.
- To make it spicy, add finely chopped jalapeño or serrano peppers.
- Feel free to substitute the cilantro for fresh parsley.
- If you plan on making your own homemade shredded chicken, make sure to remove the breasts from the pot as soon as you see they’re no longer pink in the middle – or when a meat thermometer reads 165°F (75°C). Chicken breasts are magicians, and will go from undercooked to overcooked in just a minute!