Description
Listen, traditional chicken salad is basically mayonnaise with a whisper of chicken. This version? It’s like the cool, health-conscious cousin that actually makes you feel good after eating it. I accidentally created this recipe when I was trying to clean out my fridge and ended up with a lunch that’s so good, I now meal prep it every single week.
Ingredients
Scale
For the Chicken:
- 2 cups cooked chicken (rotisserie works, leftover grilled works, whatever you’ve got)
- Pro tip: If cooking from scratch, use chicken breasts seasoned with salt, pepper, and garlic powder
For the Creamy Avocado Base:
- 2 ripe avocados (and I mean RIPE – if it doesn’t yield when you press, it’s not ready)
- 2 tablespoons Greek yogurt (full fat, because life’s too short for sad yogurt)
- Juice of 1 lime (keeps everything bright and prevents browning)
- 1/4 cup fresh cilantro, chopped (optional, but highly recommended)
Crunch and Flavor Boosters:
- 1/4 cup red onion, finely diced
- 1/4 cup cucumber, diced small
- 2 green onions, thinly sliced
- 1/4 cup fresh herbs (mix of dill, chives, parsley – whatever looks good)
Seasoning Squad:
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Pinch of red pepper flakes (optional, for kick)