Description
A healthy and delicious twist on chicken salad, served inside ripe avocado halves for a low-carb and satisfying meal.
Ingredients
Units
Scale
- 2 ripe avocados, halved and pitted
- 1 1/2 cups cooked chicken breast, shredded or chopped
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 celery stalk, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- In a medium bowl, combine the shredded chicken, Greek yogurt, mayonnaise, celery, red onion, lemon juice, and Dijon mustard. Mix well.
- Season the chicken salad with salt and pepper to taste.
- Slice the avocados in half and remove the pits. Scoop out a small amount of the flesh to create more room for the filling.
- Spoon the chicken salad mixture into each avocado half.
- Garnish with chopped parsley or chives if desired.
- Serve immediately and enjoy.
Notes
- Use rotisserie chicken for a quick prep option.
- Keep avocado halves with lemon juice to prevent browning if prepping ahead.
- You can substitute Greek yogurt with more mayo for a creamier texture.
Nutrition
- Serving Size: 1 avocado half with filling
- Calories: 280
- Sugar: 1g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg