Description
A fresh, healthy twist on a classic chicken salad featuring Greek yogurt and avocado in a creamy dressing. Packed with lean protein and healthy fats, this salad is vibrant, satisfying, and perfect for lunch or meal prep.
Ingredients
1 ½ cups cooked and shredded chicken
1 cup plain nonfat Greek yogurt
½ ripe avocado, mashed
¼ cup finely chopped celery
¼ cup red onion, finely chopped
¼ cup fresh grapes, halved
1 tbsp chopped fresh tarragon
1 tsp lemon juice
¼ tsp ground black pepper
¼ tsp salt, or to taste
Optional: sliced almonds or pumpkin seeds for crunch
Instructions
In a large mixing bowl, combine the shredded chicken, Greek yogurt, and mashed avocado.
Stir in the chopped celery, red onion, and halved grapes.
Mix in the fresh tarragon, lemon juice, black pepper, and salt.
Taste and adjust seasoning as needed.
Optional: Fold in sliced almonds or pumpkin seeds for extra texture.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve as a salad on a bed of lettuce or in whole wheat pita pockets.
Notes
The salad tastes even better the next day, making it perfect for meal prepping.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Feel free to add other mix-ins like cucumber, spinach, or bell peppers based on your preferences.