Description
This High Protein Avocado Chicken Salad is creamy, fresh, and packed with protein. Made with tender chicken, avocado, crunchy vegetables, feta cheese, and a bright lime dressing, it is a satisfying meal for lunch, dinner, or meal prep.
Ingredients
1 lb cooked chicken breast, shredded or diced
2 small avocados, diced
1/2 cup feta cheese
1/2 red onion, diced
2 celery stalks, thinly sliced
1/3 cup fresh cilantro, chopped
1/4 cup hemp seeds
1/4 cup sliced almonds
1 jalapeño, chopped (optional)
1/4 cup dried cranberries (optional)
Juice of 2 limes
1/4 teaspoon crushed red pepper (optional)
Salt and black pepper to taste
Instructions
- Place the cooked chicken in a large mixing bowl.
- Add the avocado, feta cheese, red onion, celery, cilantro, hemp seeds, almonds, jalapeño, and dried cranberries.
- Gently stir the ingredients together, slightly mashing the avocado to create a creamy texture.
- Add the lime juice, crushed red pepper, salt, and black pepper.
- Mix until well combined and creamy.
- Taste and adjust seasoning as needed.
- Serve immediately in lettuce wraps, on toast, in sandwiches, or over fresh greens.
Notes
Substitute goat cheese for feta for a tangier flavor.
Use parsley instead of cilantro if preferred.
Add diced cucumber for extra crunch and freshness.
Replace almonds with walnuts or pecans for a different nutty flavor.
Add diced apple or grapes for a touch of sweetness.
Store in an airtight container in the refrigerator for up to 2 days.
Press plastic wrap directly on the surface to help reduce avocado browning.
Do not freeze, as the texture will deteriorate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 31 g
- Saturated Fat: 8 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 7 g
- Protein: 42 g
- Cholesterol: 95 mg
