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Ingredients
Scale
- 2 cups cooked shredded or diced chicken
- ⅔ cup nonfat plain greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 large ripe avocados halved and pitted
- ⅔ cup red seedless grapes halved
- 1 ½ cups diced celery
- 2 tablespoons finely chopped fresh dill or tarragon optional
- ⅓ cup toasted sliced or slivered almonds
- toasted bread, lettuce cups, or mixed greens
Instructions
- In a medium bowl, combine the chicken, Greek yogurt, lemon juice, garlic powder, salt, and pepper.
- Scoop the avocado flesh into the bowl, breaking it into rough pieces with a small spoon.
- Gently mix the ingredients, breaking up the avocado while keeping it chunky. Stir in the grapes, celery, dill, and almonds.
- Taste the salad and adjust salt and pepper as needed. Serve on toasted bread, in a wrap, or over mixed greens.
Notes
For a touch of sweetness, consider adding diced apples or cranberries.
You can use leftover chicken or rotisserie chicken for convenience.
This salad can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 60mg