I was cleaning up one sunny afternoon and while checking my fridge I found some fresh chicken and a bright, ripe avocado that made my heart smile. It reminded me of warm family picnics and the simple joy of eating something that makes you feel good.
This salad has been a comfort food for me, a little dish that fills me with a sense of home and care. I hope it does the same for you.
Tips and Variations
- Vegetable Prep: I like to chop the celery and bell pepper into small, bite-size pieces so they blend perfectly with the chicken and avocado.
- Extra Crunch: For a little extra texture, try adding a handful of toasted almonds or walnuts.
- Substitutions: If you aren’t a fan of Greek yogurt, you can use a spoonful of mayo or even a bit more mashed avocado as your dressing. You can also swap chicken for turkey if you want a change.
Serving Suggestions
I usually serve this salad with a side of gluten-free bread or a few crispy crackers. A light squeeze of extra lemon on top just before eating adds a refreshing zing. It’s a great dish for a light lunch or a healthy dinner.
Gluten-Free Chicken Salad with Avocado
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A fresh, healthy chicken salad mixed with creamy avocado and crunchy veggies, perfect for a light meal.
Ingredients
- 2 cups cooked chicken, shredded (about 12 oz; use local, free-range chicken if you can)
- 1 ripe avocado, diced (about 1 cup when diced)
- ½ cup celery, chopped (for crunch)
- ½ cup red bell pepper, chopped (for a burst of color)
- ¼ cup red onion, finely chopped (optional, if you like a bit of bite)
- ¼ cup plain Greek yogurt (for creaminess; you can use a dairy-free alternative if needed)
- 1 tablespoon olive oil
- Juice of 1 lemon (about 2–3 tbsp)
- Salt and pepper to taste
- 2 cups mixed greens (like spinach or arugula)
Instructions
Prep the Chicken:
If your chicken isn’t already cooked, season a chicken breast with a pinch of salt and pepper and cook it in a pan over medium heat until it’s done. Let it cool then shred it.Chop the Veggies:
While the chicken is cooling, dice your avocado, chop the celery and red bell pepper, and if you’re using red onion, chop it finely. I always wash my veggies under cold water and pat them dry; this helps keep them crisp. A little sprinkle of salt on the veggies can bring out their natural flavors.Make the Dressing:
In a small bowl, mix the Greek yogurt, olive oil, lemon juice, salt, and pepper. Whisk it together until the dressing is smooth.Mix it Up:
In a large bowl, combine the shredded chicken, avocado, celery, red bell pepper, and red onion. Drizzle the dressing over the mix and toss gently so every bite gets a little bit of that tangy creaminess.Add the Greens:
Finally, toss in your mixed greens and stir lightly. They add a fresh, crunchy texture that makes the salad even more satisfying.
Notes
Best served fresh; adjust the ingredients to what you have at hand. Add toasted nuts or chopped apples for extra flavor if you like.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop (for chicken) & raw mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
