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To make a tasty avocado chicken salad, you need these key items: - 2 cups cooked chicken, shredded (or diced rotisserie chicken) - 1 ripe avocado, diced - 1/2 cup Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1/4 cup celery, finely chopped - 1/4 cup red onion, finely chopped - 1/4 cup cilantro or parsley, chopped - Salt and pepper to taste - Lettuce leaves for serving (optional) These ingredients blend well together. The chicken gives protein, while the avocado adds creaminess. Greek yogurt helps keep it healthy and rich. You can adjust your salad with some fun add-ins. Try these options: - Diced apples for sweetness - Chopped grapes for a fruity twist - Sliced almonds for a crunch - Jalapeños for some heat These options make your salad even more exciting! You can mix and match to find your favorite combo. This salad is not only tasty but also good for you. Each serving has: - Calories: 320 - Protein: 28g - Fat: 15g - Carbohydrates: 18g - Fiber: 5g This mix of nutrients helps keep you full and satisfied. You can enjoy this dish without feeling guilty. Making it your own with the full recipe makes it even better! To make this salad, start by gathering your ingredients. You need cooked chicken, a ripe avocado, Greek yogurt, Dijon mustard, lemon juice, celery, red onion, cilantro or parsley, salt, and pepper. 1. In a large bowl, add the shredded chicken and diced avocado. 2. Next, spoon in the Greek yogurt and Dijon mustard. 3. Squeeze in the lemon juice for that fresh zing. 4. Mix everything well. The avocado will help make it creamy. 5. Chop the celery, red onion, and cilantro or parsley. 6. Add these veggies to the bowl and mix gently. 7. Season with salt and pepper to taste. 8. Chill the salad for about 20 minutes in the fridge. Using cooked chicken makes this salad easy and quick. You can shred leftover chicken or buy rotisserie chicken. If you cook chicken, here’s how to make it great: - Use boneless, skinless chicken breasts for easy cooking. - Season the chicken with salt, pepper, and your favorite spices. - Cook in a pan on medium heat for 6-7 minutes on each side. - Check if it's done by cutting it open; it should be white inside. - Let the chicken rest before shredding it. This avocado chicken salad is tasty on its own or served in many ways. Here are some fun ideas: - Serve it on crisp lettuce leaves for a light meal. - Spread it on whole grain bread for a delicious sandwich. - Wrap it in a tortilla for a quick lunch. - Pair it with fresh fruit or veggie sticks for a balanced meal. For the full recipe, refer to the earlier section. Enjoy your fresh and flavorful delight! To find a ripe avocado, look for dark skin. Gently press the skin. If it gives a little, it’s ripe. Avoid avocados that feel hard. They are not ready yet. A soft avocado may be overripe. Check for brown spots on the skin. If you see many, skip that avocado. Choosing the right avocado is key for great flavor. Store any leftover avocado chicken salad in an airtight container. This helps keep it fresh and safe. Place it in the fridge right away. It stays good for up to three days. To avoid browning, cover the salad with plastic wrap. Press it right onto the surface of the salad. This cuts off air and keeps it nice. Many people overmix the salad. This can make the avocado mushy. Mix gently to keep some texture. Another mistake is not seasoning enough. Taste it before serving and adjust the salt and pepper. Finally, do not skip chilling the salad. It lets the flavors mix well. For the full recipe, check out the Avocado Chicken Salad Delight recipe. {{image_2}} You can brighten your avocado chicken salad by adding fruits. Apples add crunch and a sweet touch. Chop them into small pieces so they mix well. Grapes also work great. Slice them in half for easy eating. These fruits give a fresh taste that pairs well with the creamy avocado. Nuts add a unique flavor and crunch to your salad. Almonds bring a light, sweet taste. Slice or chop them before adding. Walnuts give a richer, earthier flavor. Just remember to toast them for extra crunch. Adding nuts makes the salad more filling and satisfying. If you love heat, spice up your dish! Diced jalapeños add a fresh kick. Start with a small amount, then taste. You can also drizzle some hot sauce on top. This gives the salad a tangy and spicy twist. Adjust the spice level to fit your taste buds. Enjoy experimenting with flavors! For the complete recipe, check out the Full Recipe section. To keep your avocado chicken salad fresh, use an airtight container. This helps to keep moisture in and air out. Avoid using a bowl with no lid. The salad might spoil faster this way. If you know you won't eat it all at once, store the avocado separately. This keeps the salad from browning. This salad lasts about three days in the fridge. After that, the texture and taste may change. If you see any browning, it's best to eat it right away. Always check for any strange smells before enjoying leftovers. Freezing avocado chicken salad is not the best option. The avocado can turn mushy and lose its creamy texture. If you want to freeze it, leave out the avocado. You can add fresh avocado when you thaw it. Wrap the salad tightly in plastic wrap or use a freezer-safe container. Enjoy your fresh salad with avocados later! For the full recipe, check out the original instructions. Yes, you can use canned chicken. It saves time and is easy to use. Just drain and shred the chicken before mixing it with the other ingredients. Canned chicken has a mild flavor, so feel free to add extra spices or herbs to boost taste. This makes a quick meal when you’re in a rush. To make this salad dairy-free, swap Greek yogurt for a dairy-free option. You can use mashed avocado, silken tofu, or a dairy-free yogurt. Each option keeps the creamy texture while ensuring you avoid dairy. Add extra lemon juice for tanginess if you like. Avocado chicken salad is very versatile. You can serve it on lettuce leaves for a fresh bite. It also pairs well with whole grain bread, wraps, or crackers. For a heartier meal, serve it with soup or a side of fresh fruit. Each pairing adds a nice touch to the dish. For the full recipe, check the previous section. Avocado chicken salad is a tasty dish packed with nutrition. We covered main ingredients, optional add-ins, and their benefits. I shared step-by-step instructions for making it right, along with tips for cooking chicken. You can add fruits, nuts, or spice to change the flavor. Lastly, I gave advice on storage and answered common questions. Enjoy creating your perfect avocado chicken salad, and remember to keep it fresh and fun!

Avocado Chicken Salad

Savor the flavors with this Avocado Chicken Salad Delight! This refreshing recipe combines tender shredded chicken with creamy avocado, tangy Greek yogurt, and zesty Dijon mustard for a healthy twist on a classic dish. Packed with crunchy veggies and herbs, it's perfect for a light lunch or dinner. Explore how easy it is to whip up this delicious salad in just 35 minutes. Click to discover the full recipe and enjoy a tasty meal today!
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Ingredients
  

2 cups cooked chicken, shredded (or diced rotisserie chicken)

1 ripe avocado, diced

1/2 cup Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/4 cup celery, finely chopped

1/4 cup red onion, finely chopped

1/4 cup cilantro or parsley, chopped

Salt and pepper to taste

Lettuce leaves for serving (optional)

Instructions
 

In a large mixing bowl, combine the shredded chicken, diced avocado, Greek yogurt, Dijon mustard, and lemon juice.

    Stir until the ingredients are well combined. The avocado will create a creamy texture for the chicken salad.

      Add the chopped celery, red onion, and cilantro (or parsley) to the bowl. Mix gently to incorporate all the vegetables.

        Season with salt and pepper to taste, adjusting according to your preference.

          Chill the salad for about 20 minutes in the refrigerator to allow the flavors to meld together.

            Serve the salad over a bed of crispy lettuce leaves if desired or enjoy it with whole grain bread, in a wrap, or on its own.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4