Avocado Hen Salad is creamy, recent, and full of tender hen, crisp celery, juicy grapes, and crunchy almonds. Made with Greek yogurt and avocado as a substitute of mayo, it’s a lighter, brighter twist on the traditional!
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Avocado hen salad provides a brand new spin to a traditional recipe.
Hen salad is a type of recipes that’s straightforward to miss. And with all that mayo, it’s undoubtedly not the form of recent, wholesome lunch I wish to eat on the common.
This avocado hen salad has every part I like about conventional hen salad, however in a kind that feels a little bit extra fashionable (and a LOT lighter).
As a substitute of mayo, you get creamy avocado and tangy Greek yogurt. And somewhat than one-note texture and favor, you get crunch from celery, sweetness from grapes, and a little bit further one thing from toasted almonds.
Use leftovers or rotisserie hen and this recipe comes along with simply quarter-hour of prep work. Like my Curry Hen Salad and Buffalo Hen Salad, it’s good for a weekday lunch!
Substances and Substitutions
You’ll discover the complete ingredient record within the recipe card beneath, however listed here are a number of useful notes earlier than you start.
- Cooked Hen. Shredded or diced. Rotisserie hen works nice right here, or make a batch of my Crockpot Shredded Hen.
- Greek Yogurt. Provides creaminess and a little bit tang with out the heaviness of mayo.
- Lemon Juice. Brightens every part and retains the avocado from browning.
- Dijon Mustard. Provides delicate depth and a little bit zip.
- Avocado. Wealthy, creamy, and buttery, this makes the hen salad dressing really feel decadent.
- Purple Grapes. A pop of sweetness that balances the savory flavors. Dried cranberries or chopped dried apricots could be swapped in should you’d like.
- Celery. For that improbable crisp chew and recent taste.
- Recent Herbs. Dill or tarragon add a recent, herby end.
- Almonds. Toasted for further crunch and nuttiness. Cashews are a superb choice too!
Step-By-Step Directions
Begin the Base (photograph 1). In a medium bowl, mix the hen, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
Add the Avocado (photograph 2). Utilizing a spoon, scoop the avocado immediately into the bowl in tough chunks.
Combine (photograph 3). Stir to mix, utilizing the again of a fork to flippantly mash the avocado whereas retaining the combination a little bit chunky.
Add the Combine-Ins (photograph 4). Fold within the grapes, celery, herbs (if utilizing), and toasted almonds.
Style and Serve (photograph 5). Add extra salt and pepper as wanted. Serve on toasted bread, in lettuce wraps, or over a mattress of greens. ENJOY!
Methods to Serve Avocado Hen Salad
- Sandwiches. Pile it onto toasted No Knead Bread, croissants, or English muffins.
- Lettuce. Serve the salad on a mattress of lettuce or wrap it up in Bibb lettuce leaves for a low-carb choice.
- Crackers. Avocado hen salad is superior scooped onto buttery crackers.
- Wraps and Pitas. Wrap the salad in tortillas with lettuce or sprouts, or stuff it into pita bread.
Avocado hen salad swaps mayo for creamy avocado and Greek yogurt, making a recent, flavorful filling for sandwiches and wraps.
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- 2 cups cooked shredded or diced hen
- ⅔ cup nonfat plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 massive ripe avocados halved and pitted
- ⅔ cup pink seedless grapes halved
- 1 ½ cups diced celery
- 2 tablespoons finely chopped recent dill or tarragon optionally available
- ⅓ cup toasted sliced or slivered almonds
For Serving
- Toasted bread, lettuce cups, or combined greens
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Within the backside of a medium bowl, place the hen, Greek yogurt, lemon juice, garlic powder, salt, and pepper.
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Utilizing the tip of a small spoon, break the avocado flesh into tough items immediately into the bowl.
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Stir the avocado combination gently to mix, breaking apart the avocado with the again of a fork however nonetheless leaving the combination pretty chunky. Stir within the grapes, celery, dill, and almonds.
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Style and add extra salt and pepper as desired. Serve on a toasted English muffin, inside a wrap, or over a mattress of greens.
Serving: 1(of 4)Energy: 371kcalCarbohydrates: 18gProtein: 25gFats: 24gSaturated Fats: 4gPolyunsaturated Fats: 4gMonounsaturated Fats: 14gTrans Fats: 0.01gLdl cholesterol: 54mgSodium: 435mgPotassium: 917mgFiber: 9gSugar: 7gVitamin A: 367IUVitamin C: 15mgCalcium: 100mgIron: 2mg
