This is a creamy, high-protein, low-carb chicken salad that uses avocado instead of heavy mayo. It’s fresh, filling, and perfect for meal prep, sandwiches, or lettuce wraps.
🧂 Ingredients (Serves 2–4)
🍗 Protein base
- 2 cups cooked chicken breast (shredded or chopped)
- 1 ripe avocado
- 1–2 tbsp Greek yogurt (optional for extra creaminess + protein)
🥗 Fresh mix-ins
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- 1 tbsp fresh cilantro or parsley (optional)
- 1 small garlic clove, minced
🍋 Flavor & seasoning
- 1–2 tbsp lemon juice (or lime juice)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- Optional: pinch chili flakes or cumin
🔥 Instructions
1. Mash the avocado
- In a bowl, mash avocado until mostly smooth (leave slight chunks for texture)
2. Mix the base
- Add:
- shredded chicken
- celery
- onion
- garlic
- herbs
Mix well.
3. Add creaminess + flavor
- Stir in:
- lemon juice
- salt
- pepper
- paprika
- Greek yogurt (if using)
Mix until everything is coated in the avocado mixture.
4. Taste & adjust
- Add more lemon for brightness
- Add salt for flavor
- Add yogurt if you want it creamier
🥑 Serving ideas
🥬 Low-carb options:
- Lettuce wraps
- Cucumber boats
- Stuffed bell peppers
🥪 Classic options:
- Whole grain sandwich
- Wrap in tortilla
- Toasted sourdough
🥣 Meal prep:
- Eat cold straight from fridge
- Keeps well 1–2 days (best fresh due to avocado)
💪 Why this is “healthy”
- High protein → supports muscle & fullness
- Healthy fats from avocado → heart-friendly
- Low refined carbs
- No heavy mayo (or minimal yogurt instead)
- Fiber from veggies
💡 Pro tips
- Use slightly underripe avocado if you want less mushy texture
- Add mustard for a tangy “deli-style” flavor
- Eat within 24–48 hours (avocado browns over time)
- Chill before serving for better flavor blending