Avocado Chicken Salad

July 20, 2016

 

Do you run out of lunch ideas like me? I love to throw leftovers over greens but I need to mix things up often.  

 

Since getting a pressure cooker ,we've been roasting a whole chicken on a regular basis for dinner.  (It only takes 23 minutes!!) And then we're left with a lot of leftover chicken meat to use up.

 

This week, I decided to throw together a mayo-less chicken salad and it hit the spot! It's easy, healthy and delicious with healthy fats from the avocado, a little tang from the lemon and crunch from the cucumbers. 
 

Here's the easy recipe:

 

Avocado Chicken Salad (print here)

 

Ingredients:

 

  • 2 cups cooked chicken, chopped

  • 1/2 cucumber, chopped

  • 1 avocado, mashed

  • 1/2 c. plain low fat or full fat Greek yogurt

  • 1 tbsp brown mustard

  • 1 tbsp fresh lemon juice, or more to taste

  • 1/2 tsp sea salt or to taste

  • fresh ground pepper to taste

  • fresh parsley

 

Instructions:

 

Combine all ingredients and adjust lemon, sea salt and seasonings to taste. Serve on toast, with crackers or over salad greens.

 

 

Do you eat the same thing day after day for lunch or do you need variety?

 

 

 

 

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