Avocado Chicken Salad

Loving this versatile, creamy, healthy fat & high protein chicken salad recipe!

Ingredients:

-250g shredded chicken (weigh it COOKED) I made it in my instant pot with a cup of chicken broth on “Poultry mode” for 18 min then let vent & shredded. Or can easily buy a rotisserie chicken and take out he breast meat and leaves behind the skin / chicken thighs if you don’t want excess fat cals

-100g diced red onion

-150g ripe avocado (the riper the better for easy mashing)

-1/2 cup or 150 grams of plain 0% greek yogurt (can use higher fat or sour cream/mayo here) but less fat yogurt works just as great

-Squeezed 2 limes

-Garlic powder, pink salt, pepper to taste

-1/3 cup chopped fresh cilantro

To log this Avocado Chicken Salad in MFP search: “Lifting Lex’s Avocado Chicken Salad”

Makes 5 servings for 118g each: 145 calories (6f/5c/19p)

You can put it on tortillas, in wraps, onto of cauli rice or white rice, with a salad, stir fry veggies… options are endless! I served with corn tortillas that I browned in a skillet with avocado oil spray! One day I even served it with air fried purple sweet potatoes and it was amazing! Meal prep for lunches for the week to have a protein source easily available!