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Avocado Chicken Salad with Grapes, Almonds, and Fresh Herbs Recipe

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4.2 from 172 reviews

A refreshing and creamy Avocado Chicken Salad combining tender shredded chicken, ripe avocados, and a tangy Greek yogurt dressing, enhanced with grapes, celery, fresh herbs, and crunchy almonds. Perfect for a quick, healthy lunch served on toast, wraps, or salad greens.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Chicken Salad Base

  • 2 cups cooked shredded or diced chicken
  • ⅔ cup nonfat plain Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Mix-ins

  • 2 large ripe avocados (halved and pitted)
  • ⅔ cup red seedless grapes (halved)
  • 1 ½ cups diced celery
  • 2 tablespoons finely chopped fresh dill or tarragon (optional)
  • ⅓ cup toasted sliced or slivered almonds

Serving Suggestions

  • Toasted bread, lettuce cups, or mixed greens

Instructions

  1. Combine the base ingredients: In the bottom of a medium bowl, place the cooked shredded or diced chicken, nonfat plain Greek yogurt, freshly squeezed lemon juice, Dijon mustard, garlic powder, kosher salt, and black pepper. Mix thoroughly to coat the chicken evenly with the dressing.
  2. Mash the avocado: Using the tip of a small spoon, break the flesh of the two ripe avocados into rough pieces directly into the bowl containing the chicken mixture. Gently stir with the back of a fork to combine, making sure to leave the avocado chunky rather than smooth.
  3. Add mix-ins: Stir in the halved red seedless grapes, diced celery, finely chopped fresh dill or tarragon (if using), and toasted sliced or slivered almonds. Mix gently to combine all ingredients evenly.
  4. Season and serve: Taste the salad and adjust seasoning by adding additional kosher salt and black pepper if desired. Serve the avocado chicken salad on toasted English muffins, inside wraps, or over a bed of mixed greens or lettuce cups for a light and satisfying meal.

Notes

  • Use ripe but firm avocados to achieve the perfect chunky texture without becoming mushy.
  • To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes until lightly browned and fragrant, stirring frequently to avoid burning.
  • This salad can be prepared ahead and stored covered in the refrigerator for up to 1 day; add the toasted almonds just before serving to maintain crunch.
  • For a dairy-free option, substitute the Greek yogurt with a plant-based yogurt alternative.
  • If Dijon mustard is not available, yellow mustard can be used but will alter flavor slightly.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/avocado-chicken-salad-with-grapes-almonds-and-fresh-herbs-recipe/