Ultimate Creamy, High-Protein Avocado Chicken Salad (No Mayo)
Make this creamy, high-protein avocado chicken salad for a quick, healthy lunch. This recipe uses ripe avocado for texture instead of mayonnaise, making it a satisfying, low-carb option perfect for meal prep.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 2 ripe avocados, mashed
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 2 tablespoons plain Greek yogurt for extra creaminess
Instructions
- Place the shredded chicken in a medium bowl.
- In a separate small bowl, mash the ripe avocados until mostly smooth.
- Add the mashed avocado, chopped red onion, chopped celery, lime juice, Dijon mustard, salt, and pepper to the chicken. If using, add the Greek yogurt now.
- Mix all ingredients together gently until everything is just combined and creamy. Avoid overmixing.
- Taste the salad and adjust salt or lime juice as needed.
- Serve immediately or cover and chill for at least 30 minutes for best flavor.
Notes
- For the best creamy texture, ensure your avocados are perfectly ripe.
- This salad works well served in lettuce cups for a low-carb lunch or alongside whole-grain crackers.
- You can prepare the shredded chicken up to three days in advance for easy meal prep.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 5
- Protein: 30
- Cholesterol: 95