Pineapple Avocado Chicken Salad: A Healthy Twist on Classic Lunch
Make a satisfying, nutrient-dense chicken salad for lunch by replacing mayonnaise with creamy avocado and adding sweet pineapple for a tropical flavor.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 2 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 ripe avocado, mashed
- 1/2 cup fresh pineapple, diced small
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the shredded chicken in a medium bowl.
- In a separate small bowl, mash the avocado until smooth.
- Add the mashed avocado, diced pineapple, red onion, cilantro, lime juice, salt, and pepper to the chicken.
- Mix all ingredients gently until everything is well combined and coated with the avocado dressing.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for later. This makes a great low carb lunch option.
Notes
- For meal prep lunch, store the salad in an airtight container for up to three days.
- Serve this gluten free recipe over lettuce greens or in lettuce cups for a low calorie option.
- If you prefer a smoother texture, use an immersion blender on the avocado mixture before combining it with the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 300
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 7
- Protein: 35
- Cholesterol: 95
Find it online: https://miameal.com/pineapple-avocado-chicken-salad/