Ingredients
Scale
2–3 cups Cooked Chicken Breast
2 large Ripe Avocados
2 Celery Stalks
1/4 cup Red Onio
1/4 cup Fresh Parsley or Cilantro
2 tablespoons Lemon Juice
1 tablespoon Dijon Mustard
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Instructions
- Prepare your chicken by shredding or dicing it into bite-sized pieces and placing it in a large bowl
- Mash the ripe avocados with lemon juice in a separate bowl until mostly smooth, leaving some chunks
- Finely dice the celery and red onion, adding them to the bowl with the chicke
- Add chopped herbs, Dijon mustard, salt, and pepper to the chicken mixture
- Fold the mashed avocado into the salad, ensuring everything is well combined without overmixing
- Taste and adjust seasoning as needed, then chill in the refrigerator for 15-30 minutes before serving
Notes
Using perfectly ripe avocados is crucial for creaminess.
Add extra lemon juice to prevent browning when storing.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 9 g
- Protein: 36 g
- Cholesterol: 70 mg