Mama E’s Healthy Recipes // Avocado Chicken Salad

As a southern girl, I love food. I love to cook and bake. My husband enjoys my cooking so that is an encouragement to me. So, I will share more of my favorite recipes with y’all as we go. {Don’t worry, they won’t all be classified as healthy.}

Now, I love chicken salad. I’m more of a classic chicken salad person though. I don’t exactly fancy nuts and grapes in mine. Well, we all know that while mayonnaise makes everything more delicious, it is so full of fat and not the good kind. So, I came up with my own healthier version {with the good fats} and I figured I would share it with y’all.

2 ripe Hass avocados
1 cup Greek yogurt {I use Fage 0%}
1-2 chicken breasts, cooked
2 stalks of celery chopped finely
½ red onion chopped finely
½ lime {to keep avocado from browning}
Salt to taste {I use garlic salt for a little more flavor}
Pepper to taste

Cook chicken breast. I like to boil mine in low sodium chicken broth for extra flavor, but you can use vegetable broth or water. Make sure the internal temperature of the chicken reaches 165 degrees Fahrenheit. Set aside to cool. Once cooled, shred with a fork or chop into chunks.

Cream together your avocados and yogurt. If you like yours chunky instead, mash it with a fork. Add celery, onion, and chicken to mixture. After ingredients are incorporated, add lime, salt and pepper. {Feel free to put your favorite herbs in there for a little something extra}

Put it on whole grain toast, use it in a low carb tortilla, or just eat it as it.

Note: it will keep for 5-7 days in your fridge in an airtight container.

 

And there you have it! My new favorite chicken salad recipe.

Enjoy & be well,
Mama E

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