A Healthier Chicken Salad
I truly suggest getting a better brand of greek yogurt. You want a smooth, thick texture. Pair that with the creaminess of the avocado and you swap out the heavy calorie laden mayo for taste and added protein. On a hot day, chill this chicken salad and you have a light, cool refreshing meal.
BEST CHICKEN SALAD RECIPE | easy & healthy by Downshiftology
Ingredients
4 servings
- chicken salad
- 2 cup cooked chicken, boneless, skinless,
- 1/2 cup plain greek yogurt
- 1 medium avocado
- 1/2 tsp lime juice
- 1/2 cup red onion, finely chopped
- 1/3 cup celery, finely chopped
- 1/3 cup fresh parsley, finely chopped
- 1/3 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp paprika
- 1/4 tsp sriracha, optional
Steps/How to Make
In a food processor or blender, pulse the onion and celery until you have a fine chop. About four or five pulses. Set aside in a bowl.
In the same processor, add in the avocado, lime juice, greek yogurt, salt, pepper, paprika and sriracha if using. Pulse until smooth.
Cooked chicken can be shredded or very finely chopped. I prefer to chop it finely by hand. Canned all white meat chicken, drained, can be used for an even quicker meal.
In a large bowl, mix everything together. I chop parsley and add it in at the last minute.
You can serve it at room temperature or chilled for 1 hour before serving.
Use this in a sandwich or over a bed of lettuce. Or dip some crackers in it!
Recipe by taylor68too.
Cookpad by Taylor Topp