This Healthy Greek Yogurt Avocado Chicken Salad recipe has no mayo and is packed full of nutritious ingredients! It takes 5 minutes to prepare and is a great way to use leftover chicken! Perfect for a healthy lunch or light dinner!
Add dill, onion powder, garlic powder, lime juice salt, and pepper and stir until combined.
Add chicken to avocado mixture and stir until all the ingredients are combined.
Place in the refrigerator for at least 30-60 minutes for flavors to blend together.
Serve on a sandwich, in a wrap or over salad greens for a tasty lunch or dinner!
How to cook chicken:
Put chicken breasts in a medium pot and cover with water or chicken broth by 2".
Add spices of your choice (garlic powder salt, pepper, onion powder, herbs, etc.) and bring to a boil.
Boil for 20-30 minutes or until chicken can be easily shredded with a fork.
Remove chicken from water and shred.
Chill shredded chicken in the refrigerator until cool (at least 2 hours).
Plain Greek Yogurt: All plain Greek yogurt varieties work excellently in this recipe, regardless of fat content. Obviously, a higher fat content will yield a richer, creamier chicken salad. You can also use sour cream in place of Greek yogurt.
Fresh Dill. Freeze-dried dill works well in this avocado chicken salad recipe. I always keep this Litehouse freeze-dried dill on hand in the winter when fresh dill is harder to come by so I can make this recipe )oh and this tzatziki sauce too)!
Onion powder. For a little extra crunch and flavor you can substitute 1-2 TBS of real onion for the onion powder. I cook for kids, so I opt for the powder instead!
Garlic powder. You can substitute fresh minced garlic for the garlic powder.