Avocado Chicken Salad

[ezcol_1third][/ezcol_1third]This avocado chicken salad is great by itself or as a side at your next picnic or BBQ.  You can also try it in a sandwich.  To cut down on the calories, without sacrificing the taste, we use fat-free greek yogurt instead of mayo.  100 grams of mayo has 680 calories, compared to 59 calories in fat-free greek yogurt.  This recipe is gluten-free.  If you’d like to make this dish dairy-free, simply omit the greek yogurt and add a little olive oil.[ezcol_2third_end][/ezcol_2third_end]

Prep time: 15 minutes Yield: Serves 5

1 Lbs Chicken Breast, cooked and diced or shredded
1 Medium Avocado (about 5 oz of meat), cubed**
1/2 Cup Fat-Free Greek Yogurt
1/2 Cup Green Onions, chopped
1 Tbsp Lemon juice
1 Tbsp Dijon Mustard
1 Tsp Honey
1/4 Tsp Cayenne Pepper or Pepper Flakes
Salt & black pepper to taste
1. In a large bowl, combine all ingredients, except yogurt and avocado; mix thoroughly.
2. Stir in avocado and greek yogurt just before serving; mix thoroughly.

Nutrition per serving: 169 Cals; 5g Carb; 5g Fat; 24g Protein
**Only cut and add avocado when it is time to serve the salad.

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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