Chicken and Avocado Salad

Chicken and Avocado Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 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.