Avocado Chicken Blend (Print-Friendly Version)
# What You'll Need:
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01 -
2 big ripe avocados
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2 cups shredded cooked chicken
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¼ cup finely chopped red onion
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¼ cup tiny diced celery
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¼ cup chopped red bell pepper
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2 tablespoons snipped fresh cilantro
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2 tablespoons freshly squeezed lime juice
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¼ teaspoon powdered garlic
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Salt and ground black pepper, as needed
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Optional: ¼ cup plain Greek yogurt
# Step-by-Step Directions:
01 -
Don't have chicken already? No worries. Just sprinkle some salt and pepper on raw chicken breasts, then pop them in the oven at 375°F for about 20-25 minutes until they hit 165°F inside. Let them cool a bit before cutting into small chunks.
02 -
Cut the avocados in half and take out the seeds. Scoop everything into a big bowl and squish it up with a fork. Don't make it too smooth—some chunks are good!
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Chop up your red onion, celery, and bell pepper into tiny bits. Toss them in with your mashed avocados for some nice crunch and color.
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Drop in your chicken pieces and fold everything together gently so the chicken gets nicely coated with the avocado mix.
05 -
Squeeze in lime juice, sprinkle the garlic powder, toss in cilantro, and add some salt and pepper. Mix it all up. Want it creamier? Stir in some Greek yogurt too.
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Give it a quick taste. Need more zing? Add extra lime juice. Want more flavor? Throw in a bit more garlic powder.
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You can dig in right away or stick it in the fridge for half an hour to let all the flavors get friendly with each other.
# Helpful Notes:
01 -
Skip the yogurt if you can't do dairy—avocados make it plenty creamy anyway.
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Toss in some chili flakes or chopped jalapeño for a spicy twist.
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Pairs great with wholegrain toast, crackers, or stuffed in a pocket bread for a full meal.
04 -
Try wrapping it in lettuce leaves if you're watching your carbs.