Ingredients
Scale
- 2 large ripe avocados
- 2 cups cooked chicken breast, diced (about 2 medium breasts)
- ½ to 1 cup cherry or grape tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup celery, finely diced
- ¼ cup red bell pepper, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
- Optional: ¼ cup Greek yogurt for extra creaminess
Instructions
- If using raw chicken, season with salt and pepper, then grill or bake until cooked through (internal temperature 165°F / 74°C). Let cool and dice.
- Cut avocados in half, remove pit, and scoop flesh into a large bowl. Mash to desired consistency.
- Add diced chicken, halved tomatoes, red onion, celery, and red bell pepper to the bowl.
- Sprinkle in chopped cilantro, lime juice, garlic powder, salt, and pepper.
- If desired, add Greek yogurt for extra creaminess.
- Gently fold all ingredients together until combined.
- Taste and adjust seasoning with more lime juice, salt, or pepper as needed.
- Serve immediately or chill for at least 30 minutes to allow flavors to meld.
Notes
- For a creamier salad, add Greek yogurt or extra lime juice.
- Can be stored in the refrigerator for up to 2 days in an airtight container.
- Serve on lettuce wraps, whole-grain bread, or as a standalone salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: No-Cook / Mixed
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 60 mg