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High Protein Avocado Chicken Salad

High Protein Avocado Chicken Salad
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This High Protein Avocado Chicken Salad combines tender shredded chicken breast with creamy avocado and tangy Greek yogurt for a satisfying, protein-packed meal. The crunch of celery and red onion balances the rich, smooth texture, while fresh lemon juice brightens every bite. Perfect for a quick lunch or a healthy post-workout snack.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded (about 12 oz / 340g)
  • 1 large avocado, peeled, pitted, and diced (about 200g)
  • 1/2 cup plain full-fat Greek yogurt (about 120g)
  • 1/4 cup celery, finely diced (about 30g)
  • 1/4 cup red onion, finely diced (about 40g)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Place the shredded chicken breast in a large mixing bowl. If using leftover or rotisserie chicken, ensure it is fully cooked and has reached an internal temperature of 165°F / 74°C when originally prepared. Shred the chicken into uniform, bite-sized pieces for even distribution.
  2. Add the diced avocado to the bowl with the chicken. Use a ripe avocado that yields slightly to gentle pressure; dice it into 1/2-inch cubes to maintain some texture in the salad.
  3. Add the plain full-fat Greek yogurt. The yogurt provides a creamy binding agent while boosting the protein content significantly; full-fat is preferred to avoid thinning and for richer flavor.
  4. Add the finely diced celery and red onion. Dice both vegetables into small, uniform pieces (about 1/4 inch) to ensure they distribute evenly without overpowering any single bite.
  5. Drizzle the fresh lemon juice over the mixture. The acidity helps prevent the avocado from browning and brightens the overall flavor; avoid bottled lemon juice for best results.
  6. Sprinkle the kosher salt, black pepper, garlic powder, and paprika over the ingredients. Kosher salt dissolves easily and seasons evenly; garlic powder and paprika add depth without overpowering.
  7. Using a rubber spatula or large fork, gently fold all ingredients together until just combined. Be careful not to overmix, which can mash the avocado and create a pasty texture. You want visible chunks of avocado and chicken.
  8. Taste the salad and adjust seasoning if desired. Add a pinch more salt or a squeeze of lemon juice if needed. The salad should taste bright, creamy, and well-seasoned.
  9. If using, fold in the fresh parsley for a pop of color and herbaceous note. Parsley is optional but adds freshness.
  10. Serve immediately on a bed of lettuce, in a wrap, or with whole-grain crackers. For best texture, enjoy within 2 hours of preparation. If storing, press plastic wrap directly onto the surface to minimize browning.

Notes

Storage: Store in an airtight container in the refrigerator for up to 1 day. Press plastic wrap directly onto the surface of the salad to prevent avocado discoloration. Do not freeze, as the texture of avocado and yogurt will break down. To refresh, stir in a teaspoon of lemon juice before serving. This salad is best served cold and does not require reheating.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-avocado-chicken-salad/