Lunch Idea: Creamy Avocado Chicken Salad - Hold the Mayo!

I had an avocado based chicken salad many years ago, and while delicious I seem to have forgotten about it for a while! But it came to mind today when thinking about what to make for lunch since I had ripe avocados and chicken breast ready to be used. If you're looking for a delicious chicken salad minus the mayo, I hope you'll try this! I loved it and can't wait to make it again soon.

Ingredients (Serves 2)

• 1 large chicken breast (diced small or shredded)

  • Seasoned with 1/4 tsp kosher salt, 1/4 tsp ground pepper, and 1/8 tsp granulated garlic

  • 1 tsp olive oil drizzled over chicken for baking

• 2 tbsp diced red onion

• 1/2 of a Granny Smith apple (diced)

• 1 ripe avocado

• 1 tsp Dijon mustard

• 1 tsp lemon juice

• Salt and black pepper to taste

• 2 tbsp plain Greek yogurt

Instructions

1. Preheat oven to 400 degrees.

2. Spray baking sheet lined with foil with cooking spray. Drizzle 1 tsp olive oil over the chicken breast and season with salt, pepper, and garlic.

3. Bake chicken breast for 15 minutes or until done (165 degrees internal temperature).

4. Let chicken rest while you prepare the other ingredients.

5. Dice red onion and Granny Smith apple into small pieces (about 1/4 inch pieces).

6. Mash the avocado with Dijon mustard, lemon juice, and about 1/4 tsp each of salt and pepper (or to taste).

7. Stir in the Greek yogurt until mixture is smooth and creamy.

8. Dice or shred the chicken breast.

9. Combine the chicken, apple, and red onion with the avocado mixture. Stir until everything is coated evenly.

Notes

• I loved this served over Wasa crackers with the other half of my apple sliced. It would also work deliciously on top of salad greens, in lettuce wraps, or on your favorite bread.

• I keep a bulk bag of avocados in the fridge. I know people say to keep them on the counter to ripen, but I keep them in the fridge so they don't ripen too quickly when I'm not yet ready to use them.