Avocado Chicken Salad

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Avocado Chicken Salad

1 chicken breast (about 2 cups shredded)

garlic powder, to taste

freshly cracked black pepper

1 avocado, mashed

2 tbs plain nonfat Greek yogurt

2 tbs lemon or lime juice

1/4 tsp garlic powder

freshly cracked pepper

1 onion, diced

2 celery stalks, chopped

Heat oven to 350°.  Season chicken breast with garlic powder and pepper. Place in a baking dish and cover with foil. Bake 25 to 35 min, or until a thermometer inserted into the center reads 165°. Remove chicken and let cool before shredding.

In a large bowl, smash avocado. Stir in yogurt, lime juice, garlic powder and pepper. Stir in chicken, onion and celery. Store in an airtight container in the refrigerator.  Serves 4

 

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