I promise you won’t know this Healthy Chicken Salad recipe is a more nutritious version than the original. Gone is the mayo, replaced by plain yogurt, but added in is avocado, giving you a rich taste with its heart-healthy fat and potassium. (Did you know that avocados have more potassium than bananas?)
This recipe gives you a generous amount for two servings, but feel free to change the quantities if you’re making more. It’s hard to mess this up! 😉
A healthy, lightened version of the classic chicken salad recipe.
Ingredients
- Baked chicken breast, chopped
- Plain low-fat yogurt, 1/3 cup
- Avocado, 1/2, chopped
- Radish, 1, very finely diced
- Cucumber, 1/4, very finely diced
- Cranberries, handful, chopped
- Salt & pepper to taste
Instructions
- Bake the chicken breast. The salad can be prepared warm, if the chicken is just cooked, or you can cook and refrigerate ahead of time and prepare a cold salad. Combine all ingredients in a bowl. Mash the avocado a little in the bowl if you like a creamier consistency.
- Serving suggestion: Spread on a wrap or a pocket pita, with arugula for a tangy crunch.
So easy, right? This recipe can also be modified in lots of ways. Instead of cranberries, try chopped grapes, or golden raisins. Cucumbers and radishes can be replaced with celery and chopped scallions. Add chopped walnuts if you want to add more crunch and some Omega 3’s. Or you can add curry powder or hot sauce if you want it spicy! 🙂
If you already have baked chicken breast prepped and in your fridge, this will probably take you ten minutes to make for lunch. I’m not the greatest at food prepping for the week, but there are so many ways you can use chicken breast, that it’s a no-brainer to bake three or four and have them ready to go.
What’s your favorite ingredient for a chicken salad?
Would you try this healthy version, or are you a mayo traditionalist?
For more of my recipes, click here.
I like really easy recipes. I like having grapes in my chicken salad. Even though it’s so simple I would never think of that when making it myself. That would be something I’d get at a restaurant.
Lacey@fairytalesandfitness recently posted…Stocking Stuffer Must haves and a GIVEAWAY
I know, I was all ready to do a chicken and avocado sandwich, when I thought I may as well make a chicken salad since I have everything I need! It was so good.
I’m not a fan of mayo. I LOVE the idea of adding in avocado! Avocado is seriously my favorite! So good!
Britt@MyOwnBalance recently posted…Postnatal Fitness (Aka How to Get Your Body Back)
I am not a mayo fan, either!!! I can take it or leave it, but I will inhale avocado. You’ll have to try this – it’s really quick and easy.
Yummm, love the addition of plain yogurt and avocado.
Jen@jpabstfitness recently posted…Getting back in the groove
The yogurt gave it a bit of a tang, too, which was delicious. 🙂
I did this same thing with egg salad and it was absolutely delicious BUT you really can’t use the leftovers since the avocado turns brown. Ewwwwwww. I just can’t.
Allie recently posted…Year of Running 2014: Perfection
Okay, confession time – I used it the next day and it was a little brown, but I just added more arugula so I couldn’t really see it, because it still tasted the same. Are you horrified??
Love this. I’ve put avocado with tuna but never chicken – gonna try it.
Kim recently posted…A Hobby Should be Fun not a Source of Stress
Avocado and chicken are MADE for each other!!
I like chicken salad always.with out salad chicken is nothing.So thank you for your nice presentation for your lovely recipe.