Ingredients
- 1 small ripe avocado, mashed
- 4 oz cooked chicken breast, finely shredded (or well‑drained canned chicken)
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon plain Greek yogurt
- Pinch of salt, pepper, garlic powder
- Squeeze of lemon juice
Using mashed avocado plus a spoonful of Greek yogurt for the dressing mirrors other avocado‑Greek‑yogurt chicken salad recipes that stay creamy without mayo. Keeping the veggies to low‑carb options like cucumber and tomatoes aligns with typical keto avocado chicken salads.
Step-by-step instructions
Make the creamy base
In a small bowl, mash the avocado until it’s mostly smooth with just a few small chunks. Stir in the Greek yogurt until the mixture is creamy and well combined; this base method is standard in avocado Greek‑yogurt chicken salads for a smooth dressing.
Add a squeeze of lemon juice along with a pinch of salt, pepper, and garlic powder. Stir again. The lemon brightens the flavor and helps slow oxidation so the avocado stays greener a bit longer, a tip repeated in many avocado salad recipes.
Fold in chicken and vegetables
Add the finely shredded chicken breast, diced cucumber, and halved cherry tomatoes to the bowl. Gently fold everything together until the chicken is evenly coated and the vegetables are distributed throughout, just like other avocado chicken salad and lettuce‑wrap recipes recommend.
Taste and adjust seasoning with more salt, pepper, garlic powder, or lemon juice. If you have time, chill the salad for about 10 minutes so the flavors meld.
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