Description
This creamy, flavorful salad combines tender chicken and ripe avocados for a refreshing dish that’s perfect for lunches or gatherings.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 2 ripe avocados
- 1/4 cup fresh cilantro
- 1/2 cup Greek yogurt
- Juice of 1 lemon
- Salt and pepper to taste
- 1 cup chopped celery
- 2 sliced green onions
Instructions
- Boil salted water in a pot. Cook chicken breasts until they reach an internal temperature of 165°F (75°C), about 15-20 minutes. Let cool and shred.
- While chicken cooks, chop celery, green onions, cilantro, and dice avocados.
- In a large bowl, mix Greek yogurt with lemon juice, seasoning with salt and pepper until smooth.
- Gently fold in shredded chicken, diced avocados, celery, green onions, and cilantro.
- Serve chilled or at room temperature; garnish with extra cilantro if desired.
Notes
- Use poached chicken for tenderness; avoid overcooking.
- Swap Greek yogurt for sour cream if preferred.
- Add diced jalapeños for heat or nuts for crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 80mg