Mexican Chicken Avocado Salad

Chicken Avo Salad - sarahbeth with watermark

If there is one meal I love the most, its lunch.  Dinner is always going to be fun and sometimes extravagant when I’m playing in the kitchen, but when lunch falls under that description, I get excited!  I’m a big sandwich lover, I could eat one every day but that can get boring real fast if you don’t mix things up!

One thing I’m not crazy about is Mayo.  I don’t like its bitterness and I actually don’t even keep any in my fridge.  I try to use substitutes when applicable or I just skip over some recipes when it calls for it as a main ingredient.  That means, I don’t get any of the yummy salads in my life like potato salad, chicken salad, egg salad, etc.  Insert Greek yogurt into my life.  Now, I’ll be honest, I actually hate eating Greek yogurt.  I think it’s WAY too tart for me.  But it’s a great staple in your kitchen as a replacement to Mayo!  It is a protein packed, creamy alternative in so many ways!

This salad has a Mexican twist to it, giving it just a little kick of heat along with the creamy and the crunch.  It’s great on a sandwich, in a lettuce wrap, or even just by itself.  You can top it with cheese or salsas for garnish.  It’s a fresh and bright twist to a normally Mayo heavy chicken salad.  The chicken and avocado also provide a punch of protein as well as some healthy fats in your diet.  It’s a well rounded dish to please your taste buds on a sunny summer afternoon.

Prep Time: 4 hours and 10 mins // Cook Time: 20 mins // Makes 4 servings

*Please note, the long prep time is mainly the chicken salad chilling in the fridge.

  • 2 Boneless Skinless Chicken Breasts
  • 1 Red Bell Pepper (diced)
  • 1/3 Red Onion (diced)
  • 1 Jalapeño (diced)
  • 1/8 C. Cilantro (chopped fine)
  • 1 Avocado (diced)
  • ¼ C. Plain Greek Yogurt (I buy the individual serving cups)
  • 2 Tbsp. Ranch
  • 1 Tbsp. Lime Juice
  • 1 ½ tsp. Garlic Powder
  • 1 tsp. Pepper
  • ½ tsp. Chili Powder
  • ½ tsp. Salt
  1. Bring a pot of water to boil with about ½ tsp. of salt.  Cook the chicken until done (about 20 mins if fresh. 40 if frozen).
  2. While the chicken is cooking, cut up all the veggies and cilantro.  Put it all in a bowl.
  3. In another bowl, mix the yogurt, ranch, lime juice, spices, and avocado.
  4. Once the chicken is done, dice into small squares or shred (your preference).
  5. Mix everything together.  Let it chill in the fridge for at least 4 hours so the flavors can blend.
  6. Serve on bibb lettuce, bread, or even in a sandwich wrap.

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