Creamy Avocado Chicken Salad
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.
Servings: 2
Calories: 463kcal
Ingredients
- 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
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
2.8g 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.
Nutrition
Calories: 463kcal | Total Carbohydrates: 9.3g | Protein: 38.2g | Fat: 31g | Saturated Fat: 4.7g | Fiber: 6.5g | Sugar: 1.1g