Healthy Chicken Salad with Creamy Avocado Dressing
Eating healthy doesn’t have to be difficult or expensive. Getting creative in the kitchen, utilizing everyday, easy-to-find vegetables, and making food in bulk can help detour fast food, on-the-go convenience store binges when our schedules are just too tight for meal prep. This salad can be made in advance and kept 3-4 days in the refrigerator. The dressing is also very versatile and can be used as a dip for an array of seasonal vegetables at a cocktail party or as a replacement for guacamole and sour cream on your fish tacos.
Toss your old chicken salad recipe out the window, because not only is this recipe a breeze to whip up and have on hand, but it cuts out the unhealthy mayonnaise by substituting a puree of Greek yogurt and avocado. Together with the shredded chicken and sunflower seeds this salad packs a protein punch. Served on a lettuce leaf or a whole grain bun, it is the perfect entree for a picnic in the park or lunch in the office.
Dressing
1 avocado
½ cup Greek Yogurt
1 Tbsp Onion, diced
1-2 Limes
2 Tbsp Fresh Cilantro, roughly chopped
¼ tsp Sea Salt
1/8 tsp White Pepper
DIRECTIONS
Using an immersion blender, add all ingredients together and puree until smooth.
Note: You can also use this as a dip or as a substitution for guacamole &/or sour cream on tacos, enchiladas, quesadillas, etc.
Salad
2 Chicken Breasts, cooked & shredded
1-2 Tbsp Red Onion, diced
½ cup Cherry Tomatoes, sliced
½ cup English Cucumber, cubed
2 Celery Sticks, sliced
1/2 cup Yellow Bell Pepper, cubed
¼ tsp Sea Salt
1/8 tsp White Pepper
2 Tbsp Fresh Dill, chopped
2 Tbsp Fresh Parsley, chopped
¼ cup Fresh Cilantro, chopped
DIRECTIONS
Combine all ingredient in a large mixing bowl. Spoon creamy avocado dressing over the mixture and stir until thoroughly combined. Serve on lettuce leaves or as a sandwich.