Description

Elevate your meal with this Avocado Chicken Salad, a vibrant dish that combines tender chicken, creamy avocados, and fresh vegetables. Bursting with flavor and textures, this salad is perfect for summer picnics or brunch gatherings. Easy to prepare and visually stunning, it promises to impress and satisfy.

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1.5 lbs)
2 ripe avocados
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/2 cup plain Greek yogurt
2 tbsp fresh lemon juice
1/4 cup fresh cilantro, chopped
Salt & pepper to taste

Instructions

1. Cook the Chicken: In a pot of boiling water, cook chicken breasts for about 15-20 minutes until fully cooked. Remove and allow to cool.
2. Shred the Chicken: Use two forks to shred the cooled chicken into bite-sized pieces.
3. Create the Dressing: In a bowl, combine Greek yogurt, lemon juice, salt, and pepper; mix until smooth.
4. Combine Ingredients: In a large bowl, gently mix shredded chicken, diced avocados, cherry tomatoes, red onion, and cilantro.
5. Add Dressing & Serve: Pour dressing over the salad mixture and toss carefully until well coated. Serve chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (approximately 200g)
Calories: 320
Sugar: 3g
Sodium: 250mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 6g
Protein: 30g
Cholesterol: 70mg

Keywords: - Feel free to substitute chicken with canned tuna or chickpeas for added variety. - Adding nuts or seeds can enhance texture and nutritional value. - Store leftovers in an airtight container in the fridge for up to three days.