Go Back

Creamy Avocado Chicken Salad

A light, Mediterranean-style chicken salad made with shredded chicken breast, crisp cucumber, cherry tomatoes, and a creamy green dressing crafted from mashed avocado, Greek yogurt, and extra-virgin olive oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Servings: 2
Calories: 340
Ingredients Method Notes

Ingredients
  

  • - 1 cup approx. 150g cooked chicken breast, finely shredded
  • - 1 medium ripe avocado divided (half mashed, half diced)
  • - 1/2 cup English cucumber diced
  • - 1/2 cup cherry tomatoes halved
  • - 2 tbsp plain Greek yogurt
  • - 1 tbsp extra-virgin olive oil
  • - 1 tbsp fresh lemon juice
  • - 1 tbsp fresh dill or cilantro finely chopped
  • - 1/4 tsp garlic powder
  • - 1/4 tsp sea salt or to taste
  • - 1/4 tsp freshly cracked black pepper

Method
 

  1. In a bowl, mash half of the avocado with a fork. Whisk in Greek yogurt, extra-virgin olive oil, lemon juice, garlic powder, salt, and black pepper until smooth.
  2. In a larger serving bowl, add shredded chicken breast, diced cucumber, cherry tomatoes, herbs, and remaining diced avocado chunks.
  3. Pour the avocado dressing over the base ingredients. Gently fold with a spatula until evenly coated.
  4. Serve immediately or chill covered in the refrigerator for 10 minutes to allow flavors to meld.

Notes

To keep the salad fresh for up to 2 days, press plastic wrap directly onto the surface of the salad before sealing in an airtight container.
- Use pre-cooked rotisserie chicken breast to keep prep time under 15 minutes.
- Do not freeze this recipe.