Easy Chicken Avocado Salad

Ingredients

• 2 cups cooked chicken breast, shredded or diced (about 2 medium-sized breasts)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• 1 ripe avocado (for dressing)
• 2 tablespoons Greek yogurt
• 1 tablespoon lime juice
• 1 clove garlic, minced
• Water, as needed for thinning

Instructions

1. Prepare the Chicken: If you haven't already, cook the chicken breast by boiling or grilling until the internal temperature reaches 165°F (75°C). Allow it to cool, then shred or dice it into bite-sized pieces.
2. Make the Dressing: In a blender or food processor, combine 1 ripe avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper. Blend until smooth, adding water as needed to achieve your desired consistency.
3. Combine the Vegetables: In a large mixing bowl, add the cooked chicken, diced avocado, halved cherry tomatoes, diced cucumber, chopped red onion, and cilantro. Gently toss to combine.
4. Add Dressing: Drizzle the creamy avocado dressing over the salad. Toss gently to coat all the ingredients evenly.
5. Season: Season the salad with additional salt and pepper to taste. Give it one last gentle toss.
6. Serve: Chill the salad in the fridge for about 10-15 minutes before serving.

Nutrition