This Avocado Chicken Salad is a great, easy lunch. It’s packed with protein from the chicken and loaded with healthy fats from the avocados and the walnuts. You can serve it in a whole... wheat pita, over a bed of greens, or even with corn chips.
Place a saucepot of water on high heat and bring to a boil. Reduce to a simmer and add the chicken. Cook for about 15 minutes or until cooked through. Once cooked, remove from the water and let cool. Shred the chicken into bite-sized pieces.
In a medium bowl, mash the avocados and combine with Greek yogurt, walnuts, lime juice, and golden raisins. Mix until evenly distributed.
Fold the chicken with the avocado mixture.
Season with salt and pepper to taste. Serve inside a whole wheat pita or as desired.
Recipe by Lynn Gotuaco, Drexel Food Lab
If you’d like a chunkier salad, only blend part of the avocado with the yogurt mixture and chop the rest into chunks to add later with the chicken.