Description
A refreshing and creamy chicken salad that uses ripe avocado instead of mayonnaise, finished with a bright lemon and fresh herb dressing.
Ingredients
Scale
- 2 cups cooked chicken breast, diced
- 2 ripe avocados, pitted and peeled
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely diced
- Salt and black pepper to taste
Instructions
- Dice the cooked chicken breast into uniform half-inch cubes and place them in a large mixing bowl.
- In a medium bowl, mash the avocados with a fork until mostly smooth, leaving a few small chunks for texture.
- In a separate small bowl, whisk together the lemon juice, olive oil, minced garlic, chopped parsley, and chopped cilantro until emulsified.
- Add the finely diced red onion and celery to the mashed avocado and stir to combine.
- Pour the lemon herb dressing over the avocado mixture and gently fold in the diced chicken until evenly coated.
- Season with salt and black pepper to taste, adjusting the lemon juice if a thinner consistency is desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American