Creamy Avocado Chicken Salad
Ingredients
- 250g shredded cooked chicken
- 100g diced red onion
- 150g ripe avocado
- 150g plain 0% Greek yogurt (or use higher fat yogurt, sour cream, or mayo)
- Juice of 2 limes
- Garlic powder to taste
- Pink salt to taste
- Pepper to taste
- 1/3 cup chopped fresh cilantro
Preparation
Cook the chicken in an Instant Pot with chicken broth on Poultry mode for 18 minutes, then let it vent and shred, or use pre-cooked rotisserie chicken and shred.
Dice the red onion.
Mash the ripe avocado.
In a large bowl, combine the shredded chicken, diced red onion, mashed avocado, Greek yogurt, lime juice, garlic powder, pink salt, pepper, and chopped cilantro; mix until well combined.
Serving suggestions
Serve on tortillas, in wraps, over cauliflower rice or white rice, with a salad, or with stir-fried vegetables.
Add broccoli slaw for extra crunch and micronutrients.
Brown tortillas in a skillet with avocado oil spray before serving.
Alternatively, serve with air-fried purple sweet potatoes.
Notes
This recipe yields 5 servings of about 118g each, with 145 calories per serving (6g fat, 5g carbs, 19g protein).
