This Avocado Chicken Salad is a great, easy lunch. It’s packed with protein from the chicken, and loaded with healthy fats from the avocados and the walnuts. You can serve it in a whole wheat pita, over a bed of greens, or even with corn chips.
- Place a saucepot of water on high heat and bring to a boil. Reduce to a simmer and add the chicken. Cook for about 15 minutes or until cooked through. Once cooked, remove from the water and let cool. Shred the chicken into bite-sized pieces.
- In a medium bowl, mash the avocados and combine with Greek yogurt, walnuts, lime juice, and golden raisins. Mix until evenly distributed.
- Fold the chicken with the avocado mixture.
- Season with salt and pepper to taste. Serve inside a whole wheat pita or as desired.
Ann's Tips and Tricks
If you’d like a chunkier salad, only blend part of the avocado with the yogurt mixture and chop the rest into chunks to add later with the chicken.