Description

A vibrant, herb-packed chicken salad with avocado-Greek yogurt dressing. This creamy, low-carb, high-protein dish balances indulgence and nutrition, perfect for quick meals or lunch prep.

Ingredients

Scale

1 lb cooked chicken breast, shredded
3 cups baby spinach
1 ripe avocado, diced
1/2 cup plain Greek yogurt
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1 tablespoon lemon juice
1 clove garlic, minced
Salt and pepper to taste

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Instructions

Cook and shred chicken breast
In a blender, combine avocado, Greek yogurt, parsley, dill, mint, lemon juice, garlic, salt, and pepper
Blend until smooth but chunky
Toss dressing with shredded chicken and baby spinach
Season with additional salt/pepper if desired

Notes

Add toasted sliced almonds for crunch
Store in airtight containers for up to 2 days
Use whole-grain bread or lettuce wraps for serving

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 3g
Sodium: 300mg
Fat: 25g
Saturated Fat: 14g
Carbohydrates: 10g
Fiber: 5g
Protein: 38g
Cholesterol: 100mg