I hesitated even doing this as a blog post because I thought the last thing this world needs is ANOTHER chicken salad recipe. I took photos anyway in case I changed my mind and then finally went in for a taste test.. I immediately realized I couldn’t deny you all something so delicious and promptly photographed the final product to share with you!
The simple twist of adding lemon juice and parsley made for a fresh and zesty combination, while creamy avocado and Greek yogurt replace a portion of the mayo, making this much healthier than it’s chicken salad predecessors. My only regret was not doubling the recipe because the leftovers were devoured in just a few days!
(makes enough for 4 large sandwiches)
1 avocado, pit removed
Juice from half a lemon
1/4 cup mayo
1/4 cup Greek yogurt
2 Tbs fresh Italian flat leaf parsley
A pinch of cayenne pepper
Salt and pepper to taste
2 cups of shredded or finely chopped chicken
1 celery stalk, finely chopped
Ciabatta buns or sandwich bread
Scoop avocado flesh into a large bowl and add juice from half of a lemon. Mash avocado with a fork until most of the large chunks are gone.
Add mayo, Greek yogurt, parsley, cayenne pepper, salt, and pepper. Stir until mixed. Add chicken and chopped celery and stir until evenly coated.
Add several heaping spoonfuls to a sandwich bun and serve right away. Store remaining chicken salad in a sealing container for up to 4 days.. but trust me, you’ll consume the rest of it well before then! 😉