Avocado Chicken Salad
Creamy, no-cook chicken salad made with ripe avocado instead of mayo, tossed with crisp celery, red onion, and a squeeze of lime. Low-carb and satisfying served in lettuce cups or over greens.
Ingredients
- 2 cups cooked chicken breast, shredded
- 2 ripe avocado, pitted, peeled
- 2 stalks celery stalks, finely diced
- 1/4 cup red onion, finely diced
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 8 leaves romaine lettuce leaves or mixed greens
Instructions
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1
In a large bowl, mash 2 ripe avocado with a fork until smooth but slightly chunky.
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2
Add 2 tbsp fresh lime juice, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper to the avocado and stir to combine.
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3
Fold in 2 cups shredded cooked chicken breast, 2 stalks finely diced celery stalks, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro until everything is evenly coated.
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4
Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
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5
Serve immediately over 8 leaves romaine lettuce leaves or mixed greens or refrigerate for up to 1 day, pressing plastic wrap directly onto the surface to prevent browning.