Avocado Chicken Salad is a creamy, low carb healthy lunch made with ripe avocados, tender chicken breast, fresh vegetables, and lime juice.

Scale

2 large ripe avocados

2 cups cooked chicken breast diced

½ to 1 cup cherry or grape tomatoes halved

¼ cup red onion finely diced

¼ cup celery finely diced

¼ cup red bell pepper diced

2 tablespoons fresh cilantro chopped

2 tablespoons lime juice

¼ teaspoon garlic powder

Salt and black pepper to taste

¼ cup Greek yogurt (optional)

1. Season and cook chicken to 165°F (74°C) if using raw chicken, then cool and dice.

2. Scoop avocado into a bowl and mash to desired consistency.

3. Add chicken, tomatoes, onion, celery, and bell pepper.

4. Stir in cilantro, lime juice, garlic powder, salt, and pepper.

5. Add Greek yogurt if desired.

6. Gently fold ingredients until combined.

7. Adjust seasoning to taste.

8. Chill for 30 minutes before serving.

Store in an airtight container with plastic wrap pressed against the surface.

Best consumed within 2 days.

Serve in lettuce wraps for low carb option.

Keywords: Avocado Chicken Salad, Healthy Lunch, Low Carb, Creamy Dressing, Meal Prep