Avocado and Greek Yogurt Chicken Salad
User Reviews
4.2
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4
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Calories
359 kcal
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Course
Main Course
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Cuisine
American
Avocado and Greek Yogurt Chicken Salad
Description
Avocado and Greek Yogurt Chicken Salad features cooked chicken mixed with a creamy dressing of mashed avocado and plain Greek yogurt enhanced by lemon juice. The inclusion of crisp celery, halved red grapes, chopped pecans, and red onion adds layers of crunch and sweetness, while fresh tarragon brings a mild herbal aroma. The yogurt-avocado dressing coats the ingredients smoothly, resulting in a moist, tender salad. This mixture can be served as a filling for sandwiches, layered over salad greens, or spooned onto appetizer crackers for versatile mealtime options.
The salad balances creamy and crisp elements without relying on mayonnaise, offering a fresher alternative. The lemon juice brightens the flavors and helps prevent the avocado from browning, maintaining an appealing color and taste. Pecans contribute additional texture and subtle nuttiness, making each bite more interesting.
For preparation, shredded chicken from freshly cooked breasts or rotisserie chicken can be used to save time. Adjust seasoning with kosher salt and freshly ground black pepper to taste before serving. This salad can be a convenient make-ahead dish for quick lunches or snacks.
Ingredients
- 1 cup plain Greek yogurt nonfat, brand Dannon® Oikos®
- 1 avocado , mashed
- 1-2 tablespoons lemon juice fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 cups chicken from about 16 ounces of skinless, boneless breast, shredded
- ¾ cup celery . (about 2 ribs), chopped
- ½ cup red grape , halved
- ⅓ cup pecans , chopped
- ⅓ cup red onion , chopped
- ⅓ cup dried cranberries , (optional)
- 2 tablespoons tarragon chopped, fresh
Instructions
- In a small bowl, mix the nonfat Greek yogurt with the avocado mash and add lemon juice to taste. Season with kosher salt and fresh ground pepper and set aside.
- Add the shredded chicken to the chopped celery, grapes, pecans, red onion, tarragon and cranberries (optional) to a large bowl. Add the yogurt avocado sauce to the chicken mixture and toss until well combined, then season with more salt and pepper to taste.
- Serve the chicken salad as a sandwich, salad, or as the filling for an appetizer.
Notes
- Use cooked shredded chicken from your preferred method, such as Instant Pot or rotisserie, to save time.
- Fresh lemon juice not only enhances flavor but also helps keep the avocado from browning.
- Season the salad well with salt and pepper after mixing to balance all the flavors.
- This salad works well in sandwiches, as a standalone salad, or as an appetizer filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 359kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 96mg | 4% |
| Potassium | 735mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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