Description
A refreshing and tasty Avocado Herb Chicken Salad that combines cooked chicken, fresh vegetables, and a creamy dressing.
Ingredients
Scale
- 2 cups cooked chicken breast, diced or shredded
- 1 large ripe avocado, diced
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 3 tablespoons Greek yogurt or mayonnaise for dairy-free option
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 8 large butter lettuce leaves or romaine hearts
- Cherry tomatoes, halved, for optional garnish
Instructions
- In a large mixing bowl, combine the cooked chicken, diced avocado, celery, red onion, parsley, and dill.
- In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.
- Pour the dressing over the chicken mixture and gently toss to coat all ingredients evenly.
- Taste and adjust seasoning if needed.
- Spoon the chicken salad evenly into the lettuce leaves to form cups.
- Garnish with cherry tomato halves if desired and serve immediately.
Notes
- For a dairy-free option, use mayonnaise instead of Greek yogurt.
- Adjust the greens based on your preference; you can use any preferred lettuce.
- This salad can be made ahead of time; however, it is best served fresh to avoid browning of the avocado.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg