Guacamole Chicken Salad Recipe – quick and healthy lunch idea for the busy week days! This chicken guacamole salad has a little bit of kick and it’s super satisfying!
January is still here and since we already established that we are craving comfort food and cheesy appetizers for game days, let’s make lunch the healthier option. Packed with protein, lean and super easy to make. This Guacamole Chicken Salad is filling and has a ton of flavor. It’s so simple and if you cook your chicken ahead of time – it’s super quick to whip up!
The two main ingredients of this salad are guacamole (use your favorite brand; I used Yucatan Authentic Guacamole) and cooked chicken breast, chopped. The rest of ingredients can be adjusted to your likings, which I love. I used celery rib, chopped, celery leaves (yes!), chopped, pickled pepper rings or banana pepper rings, green onions, chopped and salt and pepper. As you can see, I went all green! This salad has a little bit of a kick (the guac is nicely spiced with jalapenos and garlic – yum!) and the pepper rings and celery add a little bit of crunch. The unusual ingredient here is definitely the celery leaves since I cannot stand cilantro or parsley. I love celery leaves! They add such a nice and fresh flavor to salads, mashed potatoes, pastas or any dish you like! Try it! It’s also a nice way to use the whole celery without wasting the leafy tops. They have so much flavor!
For the vessels for this salad, I used whole grain bread. You can use buns, rolls or tortillas and make wraps. Or simply dig in with healthier option of chips! You can turn this salad into an appetizer and serve it in tortilla cups, wonton cups, baguette toasts or deviled eggs. There are so many options to enjoy this salad – another reason to make it!
Healthy chicken salad with avocados and lime. Perfect for tortilla wraps or sandwiches.
- 1 c guacamole I used Yucatan
- 1 cup chopped cooked chicken breast
- 1/4 c chopped green onions
- 1/4 cup mild yellow pepper rings (pickled in jar), optional
- 1 celery rib chopped
- 1 teaspoon lemon juice
- 1/4 cup celery leaves chopped ( you can use cilantro instead)
- salt and pepper to taste
Place all ingredients in a bowl and stir together.
Serve salad as a sandwich with whole grain bread or in a tortilla as a wrap.
Refrigerate covered for up to 2 days.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!