Ingredients
Main Ingredients
- 2 cups cooked canned chicken, shredded or chopped
- 1 large ripe avocado, or two small ones, mashed
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup chopped fresh cilantro or parsley
Dressing Ingredients
- 3 tablespoons plain Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika or chili powder
- 1/4 teaspoon cumin (optional for warmth)
- Salt and black pepper, to taste
- Optional: diced cucumber or jalapeño for crunch or heat
Instructions
- Combine main ingredients: In a large bowl, mix together the shredded chicken, mashed avocado, halved cherry tomatoes, and chopped fresh cilantro or parsley until well combined.
- Prepare the dressing: In a separate small bowl, whisk together the plain Greek yogurt, freshly squeezed lime juice, garlic powder, smoked paprika (or chili powder), cumin if using, salt, and black pepper until smooth.
- Mix dressing with salad: Pour the lime yogurt dressing over the chicken and avocado mixture. Gently toss all ingredients until everything is evenly coated with the creamy dressing.
- Adjust seasoning and serve: Taste the salad and adjust seasoning with additional salt, pepper, or lime juice if desired. Serve immediately on toast, in wraps, or over a fresh bed of greens for a delicious meal.
Notes
- Use fresh lime juice for the best flavor in the dressing.
- Customize the salad by adding diced cucumber or jalapeño for extra crunch or heat.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- For a dairy-free version, substitute Greek yogurt with a plant-based alternative.
- Use cooked shredded chicken from leftovers or rotisserie for convenience.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
