Chicken and Avocado Salad


Chicken and Avocado Salad

Prep Time 10 mins
Cook Time 15 mins
Servings 4



  • 2 boneless skinless chicken breasts, cooked, shredded
  • 1 (32-ounce) chicken broth
  • 2 avocados, diced
  • 1/4 cup celery, sliced
  • 2 green onion, sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dijon mustard
  • 1/2 lime, juiced
  • 3 tablespoons mayonnaise


  1. Bring chicken broth to a boil in a large pot.
  2. Add chicken breast, cover and reduce to a gentle simmer. Poach chicken until cooked through, about 15 minutes.
  3. Remove from heat. Set aside, cover and chill in the refrigerator.
  4. In a separate medium size bowl, add garlic powder, salt, Dijon mustard, lime juice, and mayonnaise. Stir to combine.
  5. Remove chicken from refrigerator and shred.
  6. Add shredded chicken, avocados, celery, green onions, and stir to coat well. Serve with salad greens, or as a sandwich roll, or tortilla wraps.

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