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.