Creamy Avocado Chicken Salad
Photo provided by Cami Wells
Yield: 4 servings
Ingredients:
- 2 cooked chicken breast halves, diced
- 1 ripe avocado
- ½ cup low-fat sour cream
- ½ teaspoon ground black pepper
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Directions:
- Wash hands with soap and water. Gently rub avocado under cold running water. Slice avocado in half, remove pit and dice. Mix gently with chicken in a medium-sized bowl.
- Combine sour cream, black pepper, lime juice, garlic powder, onion powder and salt in a small bowl. Add to avocado and chicken. Stir to combine. Serve on whole grain bread or with whole grain crackers.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Source:
Adapted slightly from North Dakota State Extension
