Avocado Chicken Salad
Avocado chicken salad - The easiest way to use up leftover cooked chicken, mixing with avocado packs healthy fats and fiber in this re-vamped chicken salad. Serve on a bed of greens, in a wrap, or on toast for a satisfying bite.
Ingredients
- 2 pre-cooked chicken breasts
- 2 small or 1 large avocado, ripe
- 2 stalks celery
- ¼ cup onion, finely chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Start with pre-cooked chicken that’s chilled. Chop the chicken into cubes or shred using two forks, depending on the preferred texture.
- Carefully slice avocado in half. Gently squeeze the pit out. Slice the flesh of the avocado into cubes. Using a large spoon, scoop out the avocado chunks.
- Slice celery into small cubes.
- Add everything to a large bowl, squeeze lime juice all over mixture, salt and pepper to taste.
- Serve on lettuce wraps, in a tortilla, or on a slice of toast as an open-faced sandwich.
Nutrition
Serving: 1gCalories: 170kcalCarbohydrates: 5g
