Description
A refreshing, low-fat chicken salad featuring mashed avocado as a rich and creamy base. Paired with tangy lemon dressing, fresh herbs, and tender corn for a satisfying texture and vibrant flavor.
Ingredients
Cooked Chicken Breasts, 2 large, shredded or chopped
Avocados, 2 large, mashed
Corn kernels, 1 cup, steamed
Chives or green onion, 1/4 cup, chopped
Fresh dill, 2 Tbsp, finely chopped
Hard-boiled eggs, 2 (optional for extra protein)
Lemon juice, 3 Tbsp (about 2 lemons)
Olive oil, 3 Tbsp
Sea salt, 1 tsp
Freshly cracked black pepper, 1/8 tsp
Instructions
Chill chicken in refrigerator 15 minutes before shredding to prevent slipping
Pit avocados with kitchen shears and mash flesh to create creamy texture
Steam frozen corn kernels in microwave for 3 minutes until tender
Combine shredded chicken, mashed avocados, steamed corn, chives, and dill in a large bowl
Whisk olive oil and lemon juice for 30 seconds to form emulsified dressing
Gradually add dressing to chicken-avocado mixture while tossing gently
Season with sea salt and black pepper to taste
Optional: Add crumbled hard-boiled eggs for extra protein
Chill before serving for best flavor
Notes
For a halal substitution, replace bacon with grilled vegetables (bell peppers or zucchini) or smoke-roasted chickpeas.
Adjust lemon juice quantity to taste based on avocado ripeness.
Chop herbs finely for even distribution.
Use ripe avocados for optimal creaminess.
Store in airtight container for up to 2 days (consume within 1 day for best texture).
- Prep Time: 15
- Category: Lunch
- Method: Salading
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 120mg