The Ultimate Creamy, No Mayo Avocado Chicken Salad (Ready in 15 Minutes)
Whip up this incredibly creamy and fresh avocado chicken salad. It uses ripe avocado instead of mayonnaise for a healthier, high-protein lunch that is perfect for meal prep or quick dinners.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 2 ripe avocados, mashed
- 1/4 cup plain Greek yogurt (optional, for extra creaminess)
- 2 tablespoons fresh lime juice
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 stalk celery, finely diced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of garlic powder
Instructions
- Place the shredded chicken in a medium bowl.
- In a separate small bowl, mash the avocados until mostly smooth. Stir in the Greek yogurt, if using, and the lime juice.
- Add the mashed avocado mixture to the chicken. Mix well until the chicken is fully coated.
- Stir in the red onion, cilantro, and celery.
- Add the Dijon mustard, salt, pepper, and garlic powder. Mix everything together until combined.
- Taste and adjust seasoning as needed. You might want more lime juice for zest.
- For best flavor, cover and chill for at least 15 minutes before serving. This recipe is great for meal planning.
Notes
- Serve this salad on lettuce cups or whole-grain bread for a light lunch.
- If you are following a strict keto meal plan, skip the optional Greek yogurt.
- This salad keeps well for 3-4 days, making it excellent for meal delivery services prep.
- For a richer flavor, add 2 slices of crumbled cooked bacon.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 6
- Protein: 28
- Cholesterol: 85