28g Protein Creamy Avocado Chicken Salad in 10 Minutes

Ever have one of those days when you need lunch fast but don’t want to sacrifice flavor or nutrition? That’s exactly why my Creamy Avocado Chicken Salad became my weekday superhero. I first threw this together during a crazy work-from-home day when my fridge looked bare except for some leftover rotisserie chicken and a perfectly ripe avocado. Ten minutes later, I had the most satisfying, protein-packed lunch that kept me full for hours.

What makes this recipe special is how the creamy avocado replaces heavy mayo while adding those good-for-you fats. The lime juice gives it a bright kick that wakes up your taste buds, and the Greek yogurt adds just enough tang without overpowering the chicken. It’s become my go-to when I need something satisfying but don’t want to turn on the stove – perfect for meal prep or last-minute lunches when time isn’t on your side. Plus, it’s endlessly adaptable to whatever ingredients you have on hand!

Why You’ll Love This Creamy Avocado Chicken Salad

This isn’t just another chicken salad – it’s the kind of recipe you’ll make again and again because it solves so many mealtime dilemmas! Here’s why it’s become a staple in my kitchen:

• Ridiculously quick: From fridge to table in 10 minutes flat – perfect when hunger strikes unexpectedly
• No cooking required: Just mix and go (hello, cool kitchen in summer!)
• Creamy without the guilt: Avocado replaces mayo for healthy fats that keep you satisfied
• Protein powerhouse: Packed with 28g of protein per serving to fuel your day
• Totally customizable: Swap ingredients based on what’s in your fridge or dietary needs

Trust me, once you try this combo of creamy avocado with tender chicken and zesty lime, you’ll wonder how you ever settled for boring sandwiches!

Ingredients for Creamy Avocado Chicken Salad

Gathering the right ingredients is half the battle with this recipe – and luckily, they’re all simple pantry staples! Here’s what you’ll need to make the magic happen:

• 2 cups cooked chicken, shredded (rotisserie chicken works beautifully, or use leftovers from last night’s dinner)
• 1 ripe avocado, mashed (look for one that gives slightly when gently pressed – that perfect ripeness makes all the difference)
• 1/4 cup Greek yogurt (I use plain, either full-fat for extra creaminess or low-fat when I’m watching calories)
• 1 tbsp lime juice (freshly squeezed – please don’t use that bottled stuff, it makes such a difference in brightness!)
• 1/4 cup red onion, diced (finely chopped so you get little bursts of flavor without overwhelming bites)
• 1/4 cup cilantro, chopped (omit if you’re one of those cilantro-haters – more for me!)
• Salt and pepper to taste (start with a pinch and adjust as you go – you can always add more)

That’s it! With just seven simple ingredients, you’re on your way to the creamiest, dreamiest chicken salad. Now let’s talk about how to put them all together…

How to Make Creamy Avocado Chicken Salad

Now comes the fun part – turning these simple ingredients into the creamiest chicken salad you’ve ever tasted! The key is handling everything gently so you keep that perfect texture. Follow these steps, and you’ll have lunch ready before you know it.

Step 1: Prepare the Avocado Base

Start by slicing your avocado in half and removing the pit (pro tip: whack the pit with your knife and twist – it pops right out!). Scoop the flesh into your mixing bowl and mash it with a fork until smooth but still slightly chunky. Add the Greek yogurt and lime juice, stirring until you’ve got a velvety green base that’ll make everything cling together beautifully.

Step 2: Combine Ingredients

Add your shredded chicken to the avocado mixture first – this lets the creamy base coat every strand. Now fold in the diced red onion and chopped cilantro like you’re turning pages in a book – gentle motions prevent crushing the avocado into baby food. You want every bite to have distinct flavors and textures!

Step 3: Season and Serve

Here’s where tasting becomes crucial – grab a spoon and sample before adding any salt or pepper! The avocado’s richness and lime’s acidity balance differently each time. I usually start with 1/4 tsp salt and a few cracks of pepper, then adjust. Serve immediately over greens, in wraps, or my favorite – straight from the bowl with tortilla chips!

Tips for the Best Creamy Avocado Chicken Salad

After making this recipe more times than I can count, I’ve learned all the little tricks that take it from good to “oh wow” status. Here are my can’t-miss tips for avocado chicken salad perfection:

• Keep it chilled: Use cold chicken straight from the fridge – it helps the avocado stay creamy and prevents the yogurt from getting runny
• Lime is your friend: That tablespoon of lime juice isn’t just for flavor – it keeps the avocado from turning brown so your salad stays pretty for hours
• Mix with care: Fold gently! Overmixing turns the avocado to mush – you want to see pretty flecks of green throughout
• Make it your own: Toss in diced jalapeños for heat, cherry tomatoes for sweetness, or swap cilantro for fresh dill if you’re feeling fancy

Remember: this salad gets better as it sits for 10 minutes (perfect time to wash dishes!), but don’t let it linger too long before digging in – fresh is best!

Variations for Creamy Avocado Chicken Salad

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried:

• Swap the yogurt: Use mayo instead for extra richness (perfect for picnic sandwiches)
• Add crunch: Toss in drained black beans or sweet corn for texture
• Herb options: Replace cilantro with fresh parsley or chopped basil if you’re not a cilantro fan
• Spice it up: Mix in diced jalapeños or a dash of hot sauce for heat
• Greek twist: Add crumbled feta and chopped kalamata olives

The possibilities are endless – make it your own!

Serving Suggestions

This creamy avocado chicken salad is ridiculously versatile! My favorite way? Scooped onto crisp romaine leaves or stuffed into warm pita pockets. It makes killer sandwiches on crusty bread or transforms simple crackers into a fancy lunch. For meal prep, I’ll pack it with cucumber slices and whole grain crackers – instant desk-side feast!

Storage & Reheating

Here’s the deal with this creamy avocado chicken salad – it’s absolutely best eaten fresh, but I get it, sometimes you need to stash leftovers. If you must store it, press plastic wrap directly onto the surface (this slows browning) and refrigerate for up to 1 day. No reheating needed – just serve it cold straight from the fridge! The avocado will darken a bit overnight, but a quick stir and squeeze of fresh lime juice perks it right back up.

Nutritional Information

Just so you know – these nutritional values are estimates and can vary based on your specific ingredients. But here’s the general breakdown per serving (that’s half the recipe – though I won’t judge if you eat it all yourself!):

• Calories: 320 (packed with good-for-you fats!)
• Fat: 18g (mostly the healthy unsaturated kind from that creamy avocado)
• Saturated Fat: 3g (not bad for something this rich-tasting!)
• Protein: 28g (hello, muscle fuel!)
• Carbs: 8g (with 5g fiber – keeps you full longer)
• Sugar: 2g (natural from the avocado and lime)
• Sodium: 180mg (easy to adjust if you’re watching salt)

Not too shabby for something that tastes this indulgent, right? The avocado gives you those healthy monounsaturated fats, while the Greek yogurt adds extra protein without weighing you down. It’s the kind of lunch that keeps you satisfied without that afternoon crash!

FAQs About Creamy Avocado Chicken Salad

Can I freeze this chicken salad?
No way – avocado turns an unappetizing brown when frozen. This recipe is meant to be enjoyed fresh or kept in the fridge for just a day.

Can I use canned chicken instead?
Absolutely! Just drain it really well first. I’ll sometimes use canned chicken when I’m in a pinch – it works surprisingly well in this recipe.

How can I keep it from turning brown?
Press plastic wrap directly onto the salad’s surface before refrigerating. The lime juice helps too – I always add an extra squeeze if I know I’ll be storing leftovers.

What if I don’t like cilantro?
No problem! Swap it for parsley, dill, or just leave it out entirely. The avocado and lime give plenty of flavor on their own.

Can I make this ahead for meal prep?
Sort of – mix everything except the avocado, then mash and add it right before eating. Otherwise, the texture gets too mushy after a day in the fridge.

There you have it – my go-to recipe for when I need something creamy, satisfying, and ready in a flash. This avocado chicken salad has saved more rushed lunches than I can count, and I have a feeling it’ll become your new favorite too. The best part? It’s so easy to customize with whatever you’ve got in the fridge.

Go ahead – grab that ripe avocado and leftover chicken, and whip this up today! Don’t forget to tag me when you do – I love seeing your creations. And hey, if you tweak the recipe (extra lime? more cilantro? a dash of hot sauce?), let me know what worked for you. Happy mixing, friends!

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