Avocado and Greek Yogurt Chicken Salad
Servings:
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Ingredients
Instructions
Nutrition
| 450 g | Chicken breast | |
| 1 | Avocado | |
| 2 stalks | Celery | |
| .5 | Onions | |
| 2 tbsp | Lemon juice | |
| 75 g | Grapes | |
| 250 g | Plain yogurt | |
| 2 tbsp | Fresh tarragon | |
| 45 g | Pecans |
- In a large pot, boil (about 10 minutes) and shred the chicken. 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, fresh 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.
Fat:
19g
Saturates:
3g
Sugars:
13g
Protein:
27g
Carbs:
23g
Fiber:
6g
29.9%
Calories
23.2%
Carbs
31.8%
Protein
47.5%
Fat
24%
Fiber