Description
A fresh, creamy, low-carb lunch packed with protein, crisp lettuce, and bright flavors, ready in minutes.
Ingredients
- 2 cups cooked shredded chicken breast
- 1 large ripe avocado
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons finely diced red onion
- 1/2 cup diced celery
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 large romaine or butter lettuce leaves
- 1/2 cup halved cherry tomatoes
Instructions
- In a large bowl, mash the avocado until mostly smooth with a few small chunks remaining.
- Add Greek yogurt, lemon juice, and olive oil, then stir until creamy and well combined.
- Fold in shredded chicken, red onion, celery, and cilantro.
- Season with salt and black pepper, then mix until evenly coated.
- Taste and adjust seasoning if needed.
- Wash and dry lettuce leaves, keeping them whole for wrapping.
- Spoon a generous portion of chicken salad into each lettuce leaf.
- Top with halved cherry tomatoes for added freshness.
- Serve immediately or chill for 30 minutes for a firmer texture.
Notes
- Use firm ripe avocados to keep the texture creamy without becoming watery.
- Ensure the cooked chicken was heated to 165 degrees Fahrenheit before shredding and using in the salad.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American