With Christmas events spurring up often in these next two weeks, I know I’ll be splurging just a tad more than usual! I’m vowing to stay on point with my work-week meals, and one of my go-to lunches is what I’m sharing with today’s recipe:
Avocado Chicken Salad
This is a healthier (and I think tastier) alternative to the somewhat ordinary tuna salad sandwich. It only has a few ingredients and nothing from a can (so the sodium count is a lot lower).
It’s also a great use for chicken leftovers, when you’re trying to stretch it out for a few more meals. You could use canned chicken, but if you are trying to clean up your eating, it’s better to use chicken you’ve made at home yourself (or Costco rotisserie, in a pinch). And of course, the avocado is one of those protein-rich healthy fats that is packed with vitamins and fiber. Hard to believe it tastes so good and is actually good for you!
For meal prepping, I usually make a double batch and portion out a serving for each day of the week. I leave it in the fridge and grab and go in the morning along with either some pita bread or a few crackers. Add some apple slices on the side and lunch is ready! Goes well with soup, too!
You can print out the recipe, below, or Pin to your board to save for later.
- 1 avocado
- 1 cup chicken cut into chunks
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- salt and pepper, to taste
- (optional: lime juice, cilantro, chopped celery, it's really up to your imagination!)
- Cube the avocado and the chicken
- Place all ingredients in a bowl and stir
- Serve chilled in pita bread, on whole grain crackers, on top of cucumber slices or in a lettuce wrap
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