Mild Chicken Salad with Avocado
Mild Chicken Salad with Avocado
Ingredients
For the Poached Chicken
- 1 pound boneless, skinless chicken breasts
- 4 cups water
- 1 teaspoon kosher salt
For the Chicken Salad
- 1 ripe avocado, diced
- 1 stalk celery, finely diced
- 1 tablespoon red onion, very finely minced
- 1/2 cup light mayonnaise
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Serving (Optional)
- 4 butter lettuce leaves, large
- 12 whole wheat crackers
Instructions
- 1
Poach the chicken: Place chicken breasts, 4 cups of water, and 1 teaspoon of kosher salt in a medium saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 12-15 minutes, or until chicken is cooked through (internal temperature reaches 165°F).
⏱️ 15 min
- 2
Cool and shred chicken: Remove chicken from the saucepan and let it cool slightly on a cutting board. Once cool enough to handle, shred or dice the chicken into bite-sized pieces. You should have approximately 2 cups of cooked chicken.
⏱️ 5 min
- 3
Prepare remaining ingredients: While the chicken cools, dice the avocado, finely dice the celery, and very finely mince the red onion. Chop the fresh dill.
⏱️ 10 min
- 4
Combine and mix: In a large mixing bowl, combine the shredded chicken, diced avocado, diced celery, minced red onion, light mayonnaise, fresh lemon juice, and chopped dill. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 5
Adjust seasoning and serve: Gently mix all ingredients until well combined. Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately on butter lettuce leaves for a low-carb option, or with whole wheat crackers.
Kitchen Tools
Nutrition Facts (per serving)
Mild Chicken Salad with Avocado
Ingredients
For the Poached Chicken
- 1 pound boneless, skinless chicken breasts
- 4 cups water
- 1 teaspoon kosher salt
For the Chicken Salad
- 1 ripe avocado, diced
- 1 stalk celery, finely diced
- 1 tablespoon red onion, very finely minced
- 1/2 cup light mayonnaise
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Serving (Optional)
- 4 butter lettuce leaves, large
- 12 whole wheat crackers
Instructions
- 1
Poach the chicken: Place chicken breasts, 4 cups of water, and 1 teaspoon of kosher salt in a medium saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 12-15 minutes, or until chicken is cooked through (internal temperature reaches 165°F).
⏱️ 15 min - 2
Cool and shred chicken: Remove chicken from the saucepan and let it cool slightly on a cutting board. Once cool enough to handle, shred or dice the chicken into bite-sized pieces. You should have approximately 2 cups of cooked chicken.
⏱️ 5 min - 3
Prepare remaining ingredients: While the chicken cools, dice the avocado, finely dice the celery, and very finely mince the red onion. Chop the fresh dill.
⏱️ 10 min - 4
Combine and mix: In a large mixing bowl, combine the shredded chicken, diced avocado, diced celery, minced red onion, light mayonnaise, fresh lemon juice, and chopped dill. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 5
Adjust seasoning and serve: Gently mix all ingredients until well combined. Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately on butter lettuce leaves for a low-carb option, or with whole wheat crackers.