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Creamy Chicken Salad With Avocado (No Mayo!) - Fresh, Fast, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken breast, shredded or diced
  • 1 large ripe avocado
  • 1/3 cup plain Greek yogurt (2% or whole milk works best)
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 stalk celery, finely diced
  • 1/4 small red onion, finely minced (or 2 tablespoons shallot)
  • 2 tablespoons fresh dill or parsley, chopped
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, grated or very finely minced (optional)
  • 1/4 teaspoon smoked paprika (optional, for warmth)
  • Salt and black pepper to taste
  • Optional add-ins: 1/3 cup halved grapes, diced cucumber, chopped apple, toasted almonds, or pumpkin seeds
  • To serve: mixed greens, lettuce leaves, whole-grain bread, or crackers

Method
 

  1. Prep the base: In a large bowl, mash the avocado with lemon juice until mostly smooth with a few small chunks.
  2. Make it creamy: Stir in Greek yogurt, Dijon, garlic (if using), and smoked paprika. Season with a pinch of salt and pepper.
  3. Add crunch and herbs: Fold in celery, red onion, and dill or parsley.
  4. Mix in the chicken: Add the shredded chicken and gently toss until everything is evenly coated. Taste and adjust with more lemon, salt, or pepper.
  5. Customize: Fold in any add-ins you like, such as grapes for sweetness or nuts for extra crunch.
  6. Serve: Spoon onto toast, stuff into lettuce cups, or serve over greens. Finish with a squeeze of lemon and a crack of pepper.