Creamy Avocado Chicken Salad
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
2
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Calories
463 kcal
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Course
Main Course, Salad
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Cuisine
British
Creamy Avocado Chicken Salad
Description
The Creamy Avocado Chicken Salad uses cooked chicken breast shredded with forks and combined with diced ripe avocado and finely chopped spring onions. A dressing of olive oil, Dijon mustard, and lemon juice is blended until smooth to coat the salad and provide a balanced tangy flavor. Seasoning with salt and pepper rounds out the taste.
Using part of the avocado in the dressing and the rest diced in the salad ensures a creamy texture throughout without overpowering the chicken. The mustard and lemon juice add brightness and mild acidity that complements the richness of avocado and chicken. The spring onions contribute a mild onion flavor and freshness.
This salad works well served on bread, pita, crackers, or on a bed of lettuce for a light meal or snack. It is best consumed soon after preparation to avoid browning of the avocado and maintains freshness for up to two days refrigerated when tightly covered. The salad has low net carbohydrates and can be portioned for two servings.
Ingredients
- 2 chicken breast 160g / 5.6oz each, cooked
- 1 avocado 180g without stone, diced. We are using ¼ of the avocado in the dressing, large
- 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
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
- This recipe makes two portions, each containing approximately 8g net carbohydrates.
- Serve the salad as a sandwich filling, in pita bread, on lettuce, crackers, cucumber slices, or stuffed into hollowed tomatoes or bell peppers.
- Best eaten fresh; store leftovers tightly covered in the refrigerator for up to two days to prevent avocado browning.
- Press clingfilm directly onto the salad surface to minimize exposure to air and preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Total Carbohydrates | 9.3g | 3% |
| Protein | 38.2g | 76% |
| Fat | 31g | 48% |
| Saturated Fat | 4.7g | 24% |
| Fiber | 6.5g | 26% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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