Avocado Chicken Salad (Detailed Version)

📝 Yield

Serves 4 (about 3–4 cups total)

🛒 Ingredients

Protein

• 2 large boneless, skinless chicken breasts (about 1 lb total)
  OR 2½ cups cooked rotisserie chicken, diced or shredded

Fresh Ingredients

• 1 large ripe avocado (or 2 small), diced

• 1–2 tbsp fresh lemon or lime juice

• ¼ cup red onion, very finely diced

• ¼ cup celery, finely chopped

• 2 tbsp fresh cilantro or parsley, chopped

Creamy Element

• 2–3 tbsp plain Greek yogurt (optional, for extra creaminess and stability)

Seasonings

• ½ tsp garlic powder

• ¼ tsp smoked paprika (optional but recommended)

• ½ tsp salt (or to taste)

• ¼ tsp freshly ground black pepper

👩‍🍳 Step-by-Step Instructions

Step 1: Cook the Chicken (If Not Using Pre-Cooked)

Poaching Method (Best for Tender Chicken):

1. Place chicken breasts in a saucepan.

2. Add enough water or chicken broth to fully cover.

3. Add ½ tsp salt and a slice of lemon (optional).

4. Bring to a gentle simmer (not a rolling boil).

5. Cover and cook 12–15 minutes, until internal temperature reaches 165°F (74°C).

6. Remove and let rest 5–10 minutes before shredding or dicing.

Tip: Overboiling makes chicken tough. Keep heat moderate.

Step 2: Prep the Avocado Base

1. Cut avocado in half, remove pit, and scoop into a bowl.

2. Add lemon/lime juice immediately to prevent browning.

3. Lightly mash about half of the avocado with a fork.

   • Leave the other half in small chunks for texture.

This creates a creamy base without needing mayonnaise.

Step 3: Combine Ingredients

Add to the bowl:

• Cooked chicken

• Red onion

• Celery

• Fresh herbs

• Greek yogurt (if using)

• Garlic powder

• Paprika

• Salt and pepper

Gently fold everything together until evenly coated.

Do not overmix — you want chunks of avocado visible.

Step 4: Taste & Adjust

Balance flavors:

• Too bland? Add a pinch more salt.

• Too rich? Add more lemon juice.

• Want heat? Add red pepper flakes or diced jalapeño.

🥪 Serving Ideas

• On toasted sourdough or multigrain bread

• In butter lettuce cups (low carb option)

• Stuffed into a whole wheat wrap

• Over mixed greens with extra lemon drizzle

• Inside a halved avocado for presentation

🌟 Texture & Flavor Tips

• Crunch factor: Add chopped toasted almonds or pecans.

• Sweet contrast: Add 1–2 tbsp dried cranberries or diced apple.

• Spicy version: Mix in ½ tsp chili powder and a squeeze of lime.

• Extra protein: Add 1 tbsp hemp seeds.

🥗 Storage & Meal Prep

• Best eaten within 24–48 hours.

• Store in airtight container.

• Press plastic wrap directly onto surface to reduce air exposure.

• Add an extra squeeze of citrus before sealing to slow browning.

Meal Prep Tip: Keep avocado separate and mix fresh each day for best color.