Ingredients:
For the Salad:
2 cups cooked chicken breast, shredded or chopped (poached, grilled, or rotisserie)
1 large ripe avocado, diced or mashed
1/4 cup red onion, finely chopped
1/3 cup celery, finely chopped
1/4 cup cucumber, diced (optional, for crunch)
2 tbsp chopped fresh cilantro or parsley
Juice of 1/2 lime or lemon (about 1 tbsp)
Salt and black pepper, to taste
Optional Add-ins:
1 hard-boiled egg, chopped
1 tbsp olive oil (for extra richness)
1 tbsp plain Greek yogurt (for creaminess if desired)
1 tsp Dijon mustard
Crushed red pepper flakes or jalapeno (for spice)
Instructions:
1. Cook or Prep the Chicken:
Use any pre-cooked chicken: grilled, roasted, rotisserie, or poached.
To poach: Simmer chicken breasts in salted water for 15 minutes, or until cooked through (internal temp 165°F / 74°C). Cool and shred.
2. Make the Salad:
1. In a large bowl, add the chicken, avocado, red onion, celery, cucumber, and herbs.
2. Squeeze in fresh lime or lemon juice.
3. Add salt, pepper, and any optional seasonings.
4. Gently mash and stir until avocado binds the mixture. Keep it chunky or creamier, depending on your texture preference.
3. Serve:
Serve immediately in lettuce cups, on whole grain bread, in a wrap, or over a bed of greens.
Serving Ideas:
Lettuce Wraps: Spoon into butter or romaine lettuce.
Sandwich or Wrap: Use whole grain bread, tortillas, or pita.
Bowl Meal: Serve over quinoa or brown rice with cherry tomatoes and arugula.
Stuffed Avocados: Scoop into avocado halves for a double-avocado hit.
Notes & Tips:
Avocado browns quickly. Add extra lemon or lime juice and store in an airtight container with plastic wrap pressed against the surface to slow browning.
Great for meal prep. Best eaten within 1–2 days.
Enjoy!