Healthy Avocado Sonoma Chicken Salad is creamy and crunchy and loaded with good nutrition. Celery, red onion, and toasted pecans provide the crunch, a mashed ripe avocado and a little mayo give it plenty of creaminess, and halved red grapes add little bursts of sweetness.
Course Lunch, Salad
Keyword avocado, chicken salad
Prep Time 10minutes
Total Time 10minutes
Author Christin Mahrlig
2bonelessgrilled chicken breasts
1tablespoonmayonnaise or greek yogurt
1tablespoonlemon or lime juice
1cuphalved red seedless grapes
1/3cupchopped red onion
Dice chicken and place in a medium bowl.
In a small bowl, mashed avocado and mix in mayonnaise, lemon juice, salt and pepper. Add to chicken and stir to coat chicken in avocado mixture.
Stir in grapes, celery, and onion.
Sprinkle toasted pecans on top just before serving.
The avocado will turn brown over time. Best eaten within 24 hours. Store leftovers with plastic wrap pressed onto the surface to help keep the avocado from oxidizing.
This recipe originally appeared on spicysouthernkitchen.com