Summer time is all about spending time outside and not necessarily over the stove in the kitchen. So I’m always looking for quick and easy meals that use fresh ingredients. This avocado chicken salad is extra creamy and super easy to make. I like to cook chicken in the InstaPot so that I can easily shred it up and then put in freezer containers to have ready for multiple meals. You can enjoy this Avocado Chicken Salad on a croissant, in a wrap or even on top of a salad. You can enjoy it as is or pair with other ingredients like tomatoes, grapes, lettuce, or radishes.
Avocado Chicken Salad
Creamy avocado and Greek yogurt mixed with shredded chicken and diced red onion
Ingredients
- 1 cup shredded chicken
- 1 avocado
- 1/4 cup diced red onion
- 1/4 cup plain Greek yogurt
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 tsp lemon juice
- 2 croissants
Instructions
- Make shredded chicken ahead of time by cooking 2 large chicken breasts in the InstaPot with some salt, pepper and 1/2 cup chicken broth for 15 minutes. Allow to cool and then I like to shred the chicken in a stand mixer with the paddle attachment. You can use this for lots of different recipes and easily freeze. Two chicken breasts will make more than what you need for this recipe.
- Make the chicken salad by cutting an avocado in half and scooping out both halves into a medium bowl. Mash the avocado with a fork. Add the greek yogurt, chicken, lemon juice, and seasoning. Stir until well combined and all the chicken is coated with the avocado mixture.
- Cut two croissants in half. Toast for a few minutes until they just start to crisp on the edges. Top each croissant bottom with half the avocado chicken salad and then add the top half of croissant. Enjoy! Chicken salad will keep in the refrigerator for a day or 2.
