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Avocado Chicken Salad

This 4-Ingredient Avocado Chicken Salad Couldn't Be Easier

I love spending hours in the kitchen . . . when I have the time. There's nothing worse than rushing slicing and dicing and feeling stressed when you're cooking; I truly believe you can taste it in the food. I've made the shift from daily takeout to packing my own lunch, and while I wish I could spend hours each night prepping something fabulous, life doesn't work out that way.

This is a major reason why this easy and delicious two-step recipe has become a staple in my recipe rotation. This avocado chicken salad is creamy, tangy, filling, and everything I love about a classic. It's packed with nearly 40 grams of protein and 33 percent of your daily recommended fiber, and when I pack this sandwich for lunch, I'm not hungry until dinner. This prevents me from unnecessary snacking and ensures that I'm keeping my diet clean — two important aspects of weight-loss success. The next time you have leftover chicken, do yourself a favor, and make this quick and satisfying lunch.

Avocado Chicken Salad

Avocado Chicken Salad

Notes

I used a handful of sunflower sprouts on my sandwich, but whatever sprouts or lettuce you have on hand will be tasty.

Avocado Chicken Salad

Ingredients

  1. For the chicken salad:
  2. 1/4 avocado
  3. 2 tablespoons plain yogurt
  4. 1 teaspoon lemon juice
  5. 3/4 cup shredded chicken, precooked
  1. For the sandwich:
  2. 1 whole wheat English muffin
  3. Handful of lettuce or sunflower sprouts
  4. 2 slices tomato

Directions

  1. In a small bowl, mash the avocado together with yogurt and lemon juice until completely combined.
  2. Add the chicken to the bowl, and mix with a spoon until all the chicken is coated.
  3. Serve your chicken salad on top of a bed of lettuce, or split on top of two English muffins with a tomato slice and sunflower sprouts (as pictured).


Source: Calorie Count

Nutrition

Calories per serving
425
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