Creamy Avocado Chicken Salad
The recipe Creamy Avocado Chicken Salad can be made in around 15 minutes. This salad has 484 calories, 22g of protein, and 37g of fat per serving. For $2.33 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. Many people made this recipe, and 243 would say it hit the spot. A mixture of green onions, salt and pepper, cooked bacon, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and primal diet. It is brought to you by Daily Dish Recipes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is amazing. If you like this recipe, take a look at these similar recipes: Chicken Salad in Creamy Avocado Dressing, Creamy Avocado Greek Yogurt Chicken Salad, and Chicken and Avocado Salad with Skinny Creamy Dressing.
Servings: 4
Preparation duration: 15 minutes
Ingredients:
4 large avocados (2 for the recipe, 2 for serving, if desired)
¼ cup cilantro, chopped
¼ cup of cooked bacon, chopped
1½ cups of cooked chicken breast, shredded
2 Tablespoons garlic, minced
¼ cup green onions, chopped
1 fresh lemon
1 6 oz container of plain yogurt (I used [Chobani Non Fat Plain| )
Salt and pepper, to taste
Equipment:
mixing bowl
stand mixer
bowl
Cooking instruction summary:
In a large mixing bowl, stir the yogurt, green onions, garlic and cilantro together. (I used my stand mixer bowl)Slice two large avocados in half. Remove the pits. Scoop the avocado flesh out of the shells and add to the yogurt mixture. Discard the avocado shells and the pits.Slice the lemon in half. Squeeze one half into the avocado/yogurt to keep it from browning. (you want about 2-3 tablespoons of lemon juice)Add a pinch or so of salt & pepper.I used my mixer to blend it all together. Just blend until creamy.Gently stir in the chicken breast and the bacon.Slice the last two avocados in half. Remove the pits and discard. You might want to scoop out a little of the avocado flesh to make it more like a "bowl". I just added it to my chicken salad. Use the second half of the lemon to squeeze into the avocados and kinda spread it all around with my finger to make sure that wouldn't brown either.Scoop the chicken salad into the avocado "bowls" and garnish with some shredded cheese if desired.Serve and Enjoy!
Step by step:
1. In a large mixing bowl, stir the yogurt, green onions, garlic and cilantro together. (I used my stand mixer bowl)Slice two large avocados in half.
2. Remove the pits. Scoop the avocado flesh out of the shells and add to the yogurt mixture. Discard the avocado shells and the pits.Slice the lemon in half. Squeeze one half into the avocado/yogurt to keep it from browning. (you want about 2-3 tablespoons of lemon juice)
3. Add a pinch or so of salt & pepper.I used my mixer to blend it all together. Just blend until creamy.Gently stir in the chicken breast and the bacon.Slice the last two avocados in half.
4. Remove the pits and discard. You might want to scoop out a little of the avocado flesh to make it more like a "bowl". I just added it to my chicken salad. Use the second half of the lemon to squeeze into the avocados and kinda spread it all around with my finger to make sure that wouldn't brown either.Scoop the chicken salad into the avocado "bowls" and garnish with some shredded cheese if desired.
5. Serve and Enjoy!
Nutrition Information:
covered percent of daily need
