Week 9 -Avocado and Greek Yogurt Chicken Salad
This healthy chicken salad recipe is lightened up with the help of Greek yogurt and creamy mashed avocado for an added boost of protein plus good for you fats that make this salad so tasty no one will ever miss the mayo.
1 cup plain Dannon® Oikos® Greek Nonfat Yogurt
1 avocado , mashed
1-2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 cups shredded chicken (from about 16 ounces of skinless, boneless breast)
3/4 cup chopped celery (about 2 ribs)
1/2 cup red grapes , halved
1/3 cup chopped pecans
1/3 cup chopped red onion
1/3 cup dried cranberries (optional)
2 tablespoons chopped fresh tarragon
In a small bowl, mix the nonfat Greek yogurt with the avocado mash and add lemon juice to taste. Season with kosher salt and fresh ground pepper and set aside.
Add the shredded chicken to the chopped celery, grapes, pecans, red onion, tarragon and cranberries (optional) to a large bowl. Add the yogurt avocado sauce to the chicken mixture and toss until well combined, then season with more salt and pepper to taste.
Serve the chicken salad as a sandwich, salad, or as the filling for an appetizer.
I use my Instant Pot pressure cooker to quickly cook my shredded chicken perfectly every time. You can make things just as simple by use store-bought rotisserie chicken instead.
Serving: 1g | Calories: 359kcal | Carbohydrates: 23g | Protein: 27g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 96mg | Potassium: 735mg | Fiber: 6g | Sugar: 13g | Vitamin A: 334IU | Vitamin C: 10mg | Calcium: 136mg | Iron: 3mg
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