Easy, Healthy Creamy Guacamole Chicken Salad
Easy, Healthy Creamy Guacamole Chicken Salad
Ingredients
For the Chicken Salad
- 2 chicken breast, shredded
- 1/2 cup onion, diced
- 1/2 cup tomatoes, diced
- 1/4 cup jalapeños, diced
- 1/4 cup cilantro, chopped
For the Guacamole Sauce
- 1 avocado, large
- 1 cup fat free Greek yogurt
- 1 lime, for juice
- 2 teaspoons minced garlic
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
Instructions
- 1
Ensure your chicken breasts are cooked and shredded. If not already cooked, boil or bake chicken breasts until cooked through, then shred using two forks or a stand mixer.
- 2
In a large bowl, combine the shredded chicken breast, diced onions, diced tomatoes, diced jalapeños, and chopped cilantro. Set aside.
⏱️ 5 min
- 3
In a separate medium bowl, scoop out the flesh of the large avocado and mash it thoroughly with a fork until smooth.
⏱️ 2 min - 4
Add the fat free Greek yogurt, the juice from a lime (a good squeeze, about 1-2 tablespoons), and the minced garlic to the mashed avocado. Mix well to combine.
⏱️ 2 min
- 5
Season the guacamole sauce with salt and pepper to taste. Stir again to ensure seasonings are evenly distributed.
⏱️ 1 min
- 6
Pour the prepared guacamole sauce over the chicken and vegetable mixture in the large bowl. Mix thoroughly until all ingredients are evenly coated with the creamy sauce.
⏱️ 3 min
- 7
Serve immediately, or if meal prepping, store the guacamole sauce in a separate airtight container and combine with the chicken salad just before serving to maintain freshness and prevent browning of the avocado.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy, Healthy Creamy Guacamole Chicken Salad
For the Chicken Salad
- 2 chicken breast, shredded
- 1/2 cup onion, diced
- 1/2 cup tomatoes, diced
- 1/4 cup jalapeños, diced
- 1/4 cup cilantro, chopped
For the Guacamole Sauce
- 1 avocado, large
- 1 cup fat free Greek yogurt
- 1 lime, for juice
- 2 teaspoons minced garlic
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
Instructions
- 1
Ensure your chicken breasts are cooked and shredded. If not already cooked, boil or bake chicken breasts until cooked through, then shred using two forks or a stand mixer.
- 2
In a large bowl, combine the shredded chicken breast, diced onions, diced tomatoes, diced jalapeños, and chopped cilantro. Set aside.
⏱️ 5 min - 3
In a separate medium bowl, scoop out the flesh of the large avocado and mash it thoroughly with a fork until smooth.
⏱️ 2 min - 4
Add the fat free Greek yogurt, the juice from a lime (a good squeeze, about 1-2 tablespoons), and the minced garlic to the mashed avocado. Mix well to combine.
⏱️ 2 min - 5
Season the guacamole sauce with salt and pepper to taste. Stir again to ensure seasonings are evenly distributed.
⏱️ 1 min - 6
Pour the prepared guacamole sauce over the chicken and vegetable mixture in the large bowl. Mix thoroughly until all ingredients are evenly coated with the creamy sauce.
⏱️ 3 min - 7
Serve immediately, or if meal prepping, store the guacamole sauce in a separate airtight container and combine with the chicken salad just before serving to maintain freshness and prevent browning of the avocado.
⏱️ 2 min