I need to preface this with the fact that my mom makes the best chicken salad. No family party, get together or funeral is not complete with out my mom’s mini chicken salad finger sandwiches. If the gathering is on my dad’s side I would say she puts too much mayo in and they would say not enough; and if it is on my mom;s side the ratio is just perfect. Because of this, I rarely make chicken salad because it just is not as good. My mom has sent me home with probably a dozen mini chicken salad sandwiches over the last month. Chicken salad has been my regular lunch. If I do not have my mom’s then I will buy a sub from one of two places that does not overload it with mayo.
I am fresh out of mom’s chicken salad, so I decided I would make my own but with a healthier spin. Rather than using mayo the recipe calls for avocado and greek yogurt. Rather than celery there is cilantro and onions. I found the recipe here but put my own spin on it.
Avocado Chicken Salad
3 cups shredded chicken
1 ripe avocado- mashed
3/4 C tablespoons plain Greek yogurt (start with less and add more if the salad seems to dry)
1 tablespoons lime juice
2 tablespoons finely diced red onion
2 green onion-sliced
Freshly ground black pepper- to taste
½ teaspoon garlic powder
1 ½ tablespoon fresh cilantro chopped
I made guacomole essentially first. I mashed the avocado added the garlic powder, cilantro, green onions, red onions and lime juice. I mixed that in with the cooked chicken then added in the yogurt with a little more pepper to get the texture where I wanted it to be. The author served with cheese, I didn’t because I usually do not eat cheese with chicken salad but you do you. This did not taste like my mom’s at all but that was what I was going for. It was flavorful and filling. Had a Mexican flair which is always welcomed!
In the future I will definitely make this again. I will prob use 2 avocados versus just 1 and less of the greek yogurt. I also bought flour tortillas for it but I think corn would be a better combo!