Creamy Avocado Chicken Salad

Name: Creamy Avocado Chicken Salad
Prep time: 5 min
Total time: 5 min
Yield: 2 serving
Ingredients: 2 cooked chicken breasts; 1 large avocado; 2 spring onions; 2 tablespoon olive oil; 1 teaspoon Dijon mustard; 1 tablespoon lemon juice; ⅛ teaspoon salt; ⅛ teaspoon black pepper

User Reviews

5.0

153 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
2
Calories
463 kcal
Course
Main Course, Salad
Cuisine
British

Creamy Avocado Chicken Salad

Raiden Walker

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Chicken avocado salad is a healthy lunch recipe that you can prepare in only 5 minutes. It is a nutritious and flavourful meal that is packed with healthy fats and lean protein.

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Ingredients

Servings

2 cooked chicken breasts 160g / 5.6oz each
1 large avocado 180g without stone, diced. We are using ¼ of the avocado in the dressing.
2 spring onions scallions, finely chopped (30g / 1 oz)

Dressing

2 tablespoon olive oil extra virgin
1 teaspoon Dijon mustard
1 tablespoon lemon juice or lime juice
⅛ teaspoon salt
⅛ teaspoon black pepper

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Instructions

Preparations

Shred the chicken with two forks and finely chop the spring onion.
Peel and pit the avocado, then chop it. We are using ¾ of the avocado in the salad and ¼ avocado in the dressing.

Dressing

Add the dressing ingredients to a small blender and blend until smooth. Alternatively, use a stick blender, or mash in a shallow bowl with a fork. Option to add a splash of water to thin out the dressing to your liking, or add more lemon juice to taste.

Assembly

Toss the shredded chicken, diced avocado and spring onions in a large bowl with the dressing. Serve the salad on top of bread, crackers or on a bed of lettuce.

Notes

8g net carbs per portion. Makes 2 portions.
Serving suggestions: As a sandwich filling, in pita bread, on a bed of lettuce, on crackers or cucumber slices, filled into hollowed out tomatoes or bell peppers.
Best enjoyed straight away. The salad stays fresh in the fridge for up to 2 days. After that, the avocado starts browning and softening. Cover it tightly with clingfilm pressed directly on the salad so it does not get exposed to air.