I have a confession to make: I started sweating on July 4th while cooking. In my defense, Indiana was under a heat advisory, and I was standing over a grill full of burgers. It got me thinking, there has to be some sort of dish that is cold, feels like summer, and is healthy, right? I recognize that’s a long list, but then I thought of it: avocado and Greek yogurt chicken salad.
Chicken salad is a very classic picnic dish, but unfortunately is also traditionally not your healthiest option. However, with some easy substitutions (Greek yogurt instead of mayonnaise, avocado to add some healthy fats) this avocado and Greek yogurt chicken salad is a healthy main course alternative to another unfulfilling hot dog or bratwurst.
If you don’t like things spicy, feel free to leave out the cayenne pepper and jalapeno. You can also substitute in other options such as grapes, celery and pecans, for a more traditional take on chicken salad. As always, I’ve tried to amp up this recipe and make it just a touch more fun. But either is good!
Avocado and Greek Yogurt Chicken Salad Ingredients:
- 1 lb. Chicken Breast, cooked, cooled, and diced into cubes
- 2 Cups 0% Greek Yogurt
- 1 Large Avocado, diced into squares
- 1 T Dijon Mustard
- 1 Large Jalapeno Pepper, seeds removed and sliced very thinly
- 1 tsp Cayenne Pepper
- 1/4 C Cilantro, chopped
- Salt and Pepper to taste
- Juice of 1 Lemon
Avocado and Greek Yogurt Chicken Salad Steps:
- In a large bowl, combine the chicken and the Greek yogurt. Then mix in the spices, cilantro, lemon juice, and finally the avocado. Chill in your refrigerator for at least one hour to let the flavors meld.
- When ready to serve, set alongside your favorite taco ingredients (tortillas, fresh cabbage, onion, and lime) or with a large plate of raw vegetables, depending on what type of meal you’re feeling! I also like mine with a little bit of hot sauce because I like things as spicy as possible.