Avocado Hen Salad is creamy, contemporary, and filled with tender hen, crisp celery, juicy grapes, and crunchy almonds. Made with Greek yogurt and avocado as an alternative of mayo, it’s a lighter, brighter twist on the basic!
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Avocado hen salad provides a brand new spin to a basic recipe.
Hen salad is a kind of recipes that’s simple to miss. And with all that mayo, it’s positively not the type of contemporary, wholesome lunch I wish to eat on the common.
This avocado hen salad has all the things I really like about conventional hen salad, however in a kind that feels a bit extra trendy (and a LOT lighter).
As a substitute of mayo, you get creamy avocado and tangy Greek yogurt. And fairly than one-note texture and favor, you get crunch from celery, sweetness from grapes, and a bit additional 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 excellent for a weekday lunch!
Components and Substitutions
You’ll discover the complete ingredient checklist within the recipe card under, however listed below are just a few 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 bit tang with out the heaviness of mayo.
- Lemon Juice. Brightens all the things and retains the avocado from browning.
- Dijon Mustard. Provides refined depth and a bit zip.
- Avocado. Wealthy, creamy, and buttery, this makes the hen salad dressing really feel decadent.
- Crimson Grapes. A pop of sweetness that balances the savory flavors. Dried cranberries or chopped dried apricots might be swapped in if you happen to’d like.
- Celery. For that implausible crisp chew and contemporary taste.
- Contemporary Herbs. Dill or tarragon add a contemporary, herby end.
- Almonds. Toasted for additional crunch and nuttiness. Cashews are an excellent possibility 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 straight 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 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!
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 possibility.
- 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 contemporary, 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 contemporary dill or tarragon non-compulsory
- ⅓ cup toasted sliced or slivered almonds
For Serving
- Toasted bread, lettuce cups, or blended 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 straight 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
