Ingredients:

  • 3 cups (450g) cooked chicken breast, cubed or shredded
  • 2 ripe medium avocados, pitted and peeled
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 1/4 cup (40g) fresh cilantro, chopped
  • 3 tbsp (45ml) fresh lime juice
  • 2 tbsp (30g) Greek yogurt
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 tsp (1g) garlic powder
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Cube the cooked chicken into uniform 1/2-inch pieces. Finely dice the celery and red onion.
  2. In a medium mixing bowl, combine the avocado flesh and lime juice. Use a fork or masher to crush the avocado until it reaches the desired consistency.
  3. Gently fold in the Greek yogurt, olive oil, salt, black pepper, garlic powder, and red pepper flakes.
  4. Add the cubed chicken, diced celery, minced onion, and chopped cilantro. Toss with a spatula until the chicken is fully coated in the emulsion, avoiding over-mixing.