Recipe: Avocado Chicken Salad

On Sunday night, I had a breakthrough. Well, not really but it was a huge success in the kitchen and I instantly took to Instagram to share the delicious dinner I made on a whim.

avocadochickensalad

Avocado chicken salad!

Here’s how it came together. While I was in my hot yoga class, I started thinking about what to make for dinner. I was so sweaty that a hot dinner was not appealing at all. However, I was pretty hungry and knew that Nick would be after golfing for hours so I knew dinner needed to be full of the good stuff – protein and healthy fats.

The secret to this is the greek yogurt, avocado and mustard. I’m not a huge fan of mayo and as you know, I’m all about making food healthier. The greek yogurt also adds additional protein which is never a bad thing. And I’m completely convinced that there is nothing that doesn’t taste good when mixed with avocado.

  ingredients

Since Nick is pretty grossed out by subbing greek yogurt for mayo, I added some spicy brown mustard to draw his attention away from the greek yogurt. It worked like a charm! He had no idea that it was greek yogurt, not mayo, and we pretty much ate in silence because it was that good. It’s one of my new favorite meals and comes together pretty quickly. The first night we ate it, I served it with sweet potato chips and carrots but ate it for lunch the next day with chips and cucumber slices. It would also be wonderful in a sandwich!

avochickensalad

Avocado Chicken Salad

Ingredients:

  • 4 cooked chicken breasts, shredded
  • 1 6-oz cup of plain greek yogurt (I used Chobani)
  • 3 tablespoons stone ground mustard
  • 3 stalks of celery, diced
  • 1/3 cup chopped yellow onion
  • 1 1/2 avocado, smashed
  • Sea salt and black pepper, to taste

Method:

Preheat oven to 375.

  1. In an oven-proof pan, sprinkle chicken breasts with sea salt and pepper. Bake chicken breasts until fully cooked, about 40-45 minutes, depending on the thickness of the chicken.
  2. Once the chicken is baked, shred chicken and season with sea salt and black pepper, to taste.
  3. In a large bowl, add mustard, greek yogurt, avocado, celery and onion. Mix together until combined well and add chicken.
  4. Serve alone, with chips for scooping, on top of salad, or as a sandwich.

What are your thoughts on subbing greek yogurt for mayo? I personally love it, but I also can acknowledge there is definitely a difference in taste. Luckily I love it!