Avocado and Greek Yogurt Chicken Salad

The issue with a customary chicken serving of mixed greens formula is it’s stacked with mayonnaise. 1 tablespoon of mayonnaise is 100 calories and innumerable grams of fat. Some chicken serving of mixed greens plans call for in any event ½ cup or more—wow! As you can envision this can be an issue for those of us attempting to practice good eating habits.

Fortunately, I found an answer. A delectable arrangement. One that will never make them miss mayonnaise ever!

I am dead serious. Truly, this one is so acceptable. So what’s the enchantment combo?

Plain Greek yogurt and a ready avocado crushed together and blended in with cleaved or destroyed chicken bosom. Who knew?! I make this with certain flavors and cleaved red onion for crunch. Goodness MY GOD.

Avocado and Greek Yogurt Chicken Salad

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Recipe by organizeyourselfskinnyCourse: SaladsCuisine: MediterraneanDifficulty: Easy


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This avocado and Greek yogurt chicken salad comes together in about 10 minutes. Simply mix the Greek nonfat yogurt with the avocado mash and add lemon juice to taste.


  • 1 ripe avocado, removed from skin

  • 1/2 cup plain Greek yogurt

  • 1/2 teaspoon garlic granulated garlic

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon salt

  • 1/4 ground pepper

  • 2 cups  finely chopped or shredded cooked chicken

  • 1/2 red onion, chopped

  • 1 small lime


  • In a medium bowl mash together avocado and greek yogurt until smooth.
  • Stir in garlic, onion powder, salt, and pepper.
  • Add chicken and red onion to avocado mixture and stir until all ingredients are combined.
  • Squeeze in half the juice from the lime. Give it a taste, squeeze in the rest of the lime if needed. I used all of the lime juice.
  • Serve in a wrap, in a pita, or anyway you typically enjoy chicken salad.


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