High Protein Avocado Chicken Salad
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Low-Carb, Gluten-Free, Keto-friendly
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 2 large ripe avocados, pitted and peeled
- 1/4 cup plain non-fat Greek yogurt
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Step 1: Mash the Avocado
In a medium-sized mixing bowl, add the pitted and peeled avocados. Use a fork to mash them until they reach your desired consistency. You can make it completely smooth or leave a few chunks for extra texture.
- Step 2: Create the Creamy Base
Add the Greek yogurt and lime juice to the mashed avocado. Stir well to combine. The lime juice is essential as it adds a bright flavor and helps prevent the avocado from browning too quickly.
- Step 3: Combine Ingredients
Fold in the shredded chicken, diced red onion, and chopped cilantro. Mix gently until the chicken is thoroughly and evenly coated with the avocado and yogurt mixture.
- Step 4: Season and Taste
Add the garlic powder, salt, and black pepper. Give the salad one final toss. Taste the mixture and adjust the seasoning or add an extra squeeze of lime juice if needed.