Avocado Chicken Salad Directions:
- Grill, bake, or pan-sear the chicken breast until fully cooked. Let it rest for a few minutes, then chop or shred it into bite-sized pieces.
- Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the cilantro. Place all vegetables in a large mixing bowl.
- In a small bowl, mix the non-fat Greek yogurt, light mayonnaise, Dijon mustard, honey (if using), apple cider vinegar, garlic powder, salt, and pepper. Add water to thin if needed. Adjust seasoning to taste.
- Add the cooked chicken to the bowl with vegetables. Toss in avocado, cilantro, lime juice, and olive oil.
- Drizzle the dressing over the salad and toss until evenly coated.
- Adjust salt and pepper to taste. Serve immediately or refrigerate for up to 3 days.
WW Points Calculation:
- Cooked chicken breast (2 cups, 10 oz): 0 points
- Avocado (1 medium): 10 points
- Cherry tomatoes (1 cup): 0 points
- Cucumber (1 cup): 0 points
- Red onion (1/2 cup): 0 points
- Cilantro (1/4 cup): 0 points
- Lime juice (2 tbsp): 0 points
- Olive oil (1 tsp): 1 point
- Non-fat Greek yogurt (1/4 cup): 0 points
- Light mayonnaise (2 tbsp): 2 points
- Dijon mustard (1 tbsp): 0 points
- Honey (1 tsp, optional): 1 point
- Apple cider vinegar (1 tsp): 0 points
- Garlic powder (1 tsp): 0 points
- Water (1 tbsp): 0 points
Total Points: 14 (without honey: 13)
Servings: 4
Per Serving: 3.5 points (with honey: 3.25 points)
Nutrition Information (Per Serving):
- Calories: ~170
- Fat: ~8 g
- Protein: ~20 g
- Carbohydrates: ~7 g
- Sugar: ~3 g
- Sodium: ~150 mg
I'm waiting for your comments! Enjoy!
