Description
A delightful blend of creamy avocados and succulent chicken, perfect for a quick lunch or a stunning appetizer.
Ingredients
Scale
- 2 large ripe avocados
- 2 cups cooked chicken breast, diced
- 1/4 cup red onion, finely diced
- 1/4 cup celery, finely diced
- 1/4 cup red bell pepper, diced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice, freshly squeezed
- 1/4 tsp garlic powder
- Salt and black pepper to taste
- 1/4 cup plain Greek yogurt (optional)
Instructions
- Preheat the oven to 375°F if cooking the chicken.
- Bake the chicken for 20–25 minutes until cooked through.
- Mash the avocados in a mixing bowl until creamy with some chunks.
- Stir in red onion, celery, and red bell pepper.
- Fold in the diced chicken.
- Add lime juice, garlic powder, cilantro, salt, and pepper. Mix well.
- If desired, fold in Greek yogurt for extra creaminess.
- Chill in the fridge for at least 30 minutes before serving.
Notes
Great served on a bed of lettuce, in gluten-free crackers, or wrapped in whole grain wraps. Can also be paired with mint chocolate chip ice cream for a unique contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg