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This Avocado Chicken Salad is my go-to when I want something fresh that packs a protein punch but does not require much time in the kitchen. Creamy avocado mixes with juicy tomatoes and crisp cucumber for a meal that feels both nourishing and light. It is perfect if you need a fast lunch or want a dinner that will not weigh you down.
The first time I prepped this I was craving something green and filling but did not want to turn on the stove. Now it is my regular Sunday lunch ritual year round.
Ingredients
- Small ripe avocado: gives creamy texture and healthy fats always choose one that yields slightly to pressure for perfect creaminess
- Cooked chicken breast: finely shredded adds lean protein use rotisserie or canned for extra speed
- Diced cucumber: brings hydration and a refreshing crunch select firm unblemished cucumbers for best results
- Cherry tomatoes: halved add a juicy pop and subtle sweetness look for deeply colored fruit without wrinkles
- Plain Greek yogurt: boosts the protein and adds tang try whole milk yogurt for richest flavor
- Salt, pepper, garlic powder, and lemon juice: enhance the flavors and brighten up the salad always use fresh lemon juice for the best zing
Step-by-Step Instructions
- Mash and Mix Avocado and Yogurt:
- In a small bowl thoroughly mash the avocado then blend with the Greek yogurt until the mixture becomes creamy and smooth This creates the rich base for the whole salad
- Add Chicken and Veggies:
- Gently fold in the shredded chicken diced cucumber and halved cherry tomatoes Mix everything just enough to evenly distribute all the bits without making it mushy
- Season to Taste:
- Sprinkle in salt pepper and garlic powder then squeeze in fresh lemon juice Give one more gentle stir and taste to see if you want more seasoning
- Chill and Serve:
- If you have a bit of time cover the salad and let it chill for ten minutes in the fridge This helps all the flavors meld together for an even tastier result
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Avocado is definitely my favorite part of this salad The color is gorgeous and it feels like a treat with every bite Since my daughter started eating solids she always comes running for a spoonful if she sees me making this
Storage Tips
Keep your salad covered in an airtight container in the fridge It is best eaten within a day since avocado can brown but a quick squeeze of lemon juice over the top will help preserve that green color If you are making it for lunches I like to prep the chicken and chop the veggies ahead then mash the avocado just before serving
Ingredient Substitutions
If you do not have Greek yogurt you can swap in regular plain yogurt or even a little light sour cream For the chicken try turkey breast or even chickpeas if you want a vegetarian twist and still get that protein crunch You can toss in fresh herbs like dill or parsley for something extra
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Serving Suggestions
Pile this salad into lettuce cups for a low carb dinner or spoon it onto whole grain toast for a heartier meal It is also perfect inside a tortilla wrap or simply eaten straight out of the bowl Sometimes I top it with extra cucumber slices for pure crunch factor
Cultural Context
Chicken salads are classic in many countries but this version ditches mayo for Greek yogurt and brings a little Mediterranean flair Avocado is popular in South and Central American cooking and here it offers a creamy base that makes this salad modern light and nutritious
Recipe FAQs
- → How can I make the salad creamier?
Mash the avocado thoroughly and blend well with Greek yogurt for a smoother, creamier consistency.
- → Can I use canned chicken instead of cooked chicken breast?
Yes, canned chicken works well and is great for saving time while still achieving a satisfying texture and taste.
- → What is a good substitute for Greek yogurt?
You can substitute sour cream or a dairy-free yogurt alternative for a similar creamy effect.
- → How do I keep the avocado from browning?
Add a squeeze of lemon juice while mixing to help preserve the avocado's vibrant color and freshness.
- → Can I prepare this dish ahead of time?
Yes, but it's best eaten the same day. Store in an airtight container and add lemon juice to maintain freshness.