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15-Minute Ultimate Creamy Avocado Chicken Salad (No Mayo, High Protein)

A mound of creamy avocado chicken salad mixed with chunks of avocado, red onion, and green onion served on a white plate.
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Make this creamy, high-protein avocado chicken salad in under 15 minutes. This recipe skips the mayonnaise, using ripe avocado and Greek yogurt for a satisfying, clean eating lunch.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 large ripe avocado
  • 1/4 cup plain Greek yogurt (0% or 2% fat)
  • 2 tablespoons fresh lime juice
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh cilantro or parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the cooked, shredded chicken into a medium mixing bowl.
  2. In a separate small bowl, mash the ripe avocado until mostly smooth.
  3. Add the Greek yogurt and lime juice to the mashed avocado. Mix well until you have a creamy base.
  4. Add the avocado mixture to the bowl with the chicken. Gently fold everything together until the chicken is evenly coated.
  5. Stir in the chopped celery, red onion, cilantro, salt, and pepper. Mix until just combined.
  6. Taste the salad and adjust salt or lime juice as needed.
  7. Serve immediately on lettuce cups, whole-grain bread, or with low-carb crackers.

Notes

  • To keep the salad green longer, press plastic wrap directly onto the surface of the salad before refrigerating.
  • For a low-carb chicken salad, serve this mixture inside large lettuce leaves like butter lettuce or romaine hearts.
  • If you prefer a tangier flavor, substitute half of the Greek yogurt with plain Dijon mustard.

Nutrition

Find it online: https://juliameal.com/avocado-chicken-salad-recipe-quick-creamy/