You’re going to want to start with ripe avocados, which is probably the trickiest part of this recipe. 😉 Am I the only one that has trouble with avocados going from too hard to too soft in a matter of minutes?
Dice up your avocado and add it to a mixing bowl with some cooked shredded chicken (rotisserie chicken is perfect for this!), red onion, cilantro, lime juice, salt, and a little garlic powder.
I also add in a dollop of mayo to make this salad nice and creamy. You could also use Greek yogurt, but that will affect the carb count.
Stir everything together – no need to be gentle. As you stir, the avocado will break down a bit and start to coat the chicken. It makes this perfectly creamy!
Avocado Chicken Salad
- 2 cups shredded chicken
- 2 avocados
- 1/4 cup mayonnaise
- 1/4 cup red onion diced
- 1 tbsp fresh cilantro
- 2 tsp lime juice
- 1 tsp garlic powder
- 1/2 tsp salt
- 6 wrap (optional)
- Add all of the ingredients to a mixing bowl and mix well to break down the avocado.
- Serve immediately.
- To store, press plastic wrap tightly onto the surface of the salad to keep the avocado from browning. Store in the refrigerator for 1-2 days.