Description
A simple, fresh chicken salad recipe using avocado instead of mayonnaise.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 ripe avocado, mashed
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Place the shredded chicken in a medium bowl.
- Add the mashed avocado, celery, and red onion to the bowl.
- Pour in the lime juice and Dijon mustard.
- Mix all ingredients together until well combined.
- Season with salt and pepper to your preference.
- Serve immediately or chill before serving.
Notes
- You can add chopped cilantro for extra flavor.
- For a different texture, dice the avocado instead of mashing it completely.
- This salad keeps well in the refrigerator for up to three days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 250
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 3
- Protein: 30
- Cholesterol: 85
Keywords: avocado chicken salad, healthy chicken salad, mayonnaise free salad, low fat chicken salad, quick lunch