Quick & Creamy 15-Minute Avocado Chicken Salad (No Mayo)
Make this high-protein avocado chicken salad in 15 minutes. It uses ripe avocado for creaminess instead of mayonnaise, making it a healthy, low-carb, and gluten-free lunch option perfect for meal prep.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 large ripe avocado
- 1/4 cup plain Greek yogurt (optional, for extra creaminess)
- 2 tablespoons fresh lime juice
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped celery (for crunch)
Instructions
- Place the shredded chicken in a medium bowl.
- In a separate small bowl, mash the avocado until mostly smooth. Stir in the Greek yogurt, if using, and the lime juice. This mixture keeps the avocado from browning quickly.
- Add the mashed avocado mixture to the shredded chicken.
- Fold in the red onion, cilantro, salt, and pepper. Mix gently until all ingredients are combined. Do not overmix.
- Stir in the chopped celery last for texture.
- Taste and adjust salt or lime juice as needed. Serve immediately or chill for later meal prep.
Notes
- For a vibrant green color that lasts, increase the lime juice slightly.
- Serve this salad in lettuce cups for a low-carb meal or on whole-grain bread for a satisfying sandwich filling.
- If you prefer a richer flavor, substitute the Greek yogurt with 1 tablespoon of olive oil.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 4
- Protein: 30
- Cholesterol: 85