Avocado Chicken Salad

Ingredients

• 16 oz (450g) boneless and skinless chicken thighs (about 4 thighs)
• 15 oz (425g) avocados (about 3 medium avocados)
• 1 tbsp. (0.5 oz / 14g) avocado oil
• 0.5 cup (2.6 oz / 75g) diced red onion (about 1/2 of an onion)
• 0.5 cup (3.5 oz / 100g) diced tomatoes (about 2 small tomatoes)
• 1 tsp. (0.1 oz / 3g) chili powder
• 1 tsp. (0.1 oz / 3g) cumin
• 2 tbsp. (1.0 oz / 30g) freshly squeezed lime juice
• 0.1 tsp. (0.05 oz / 1.5g) sea salt
• 0.1 tsp. (0.05 oz / 1.5g) freshly ground black pepper

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C).
2. Arrange the 16 oz (450g) of chicken thighs in a baking dish, sprinkle evenly with the cumin, chili powder, and half of the sea salt, then drizzle with the 1 tbsp. (0.5 oz / 14g) of avocado oil.
3. Bake for approximately 30 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C).
4. Remove the baking dish from the oven, shred the cooked chicken directly in the dish using two forks, and set it aside to cool slightly.
5. Mash the 15 oz (425g) of avocados in a large mixing bowl until smooth and creamy.
6. Stir the 2 tbsp. (1.0 oz / 30g) of lime juice, 0.5 cup (2.6 oz / 75g) of diced red onion, and 0.5 cup (3.5 oz / 100g) of diced tomatoes into the mashed avocado until well combined.
7. Add the cooled, shredded chicken to the bowl and stir everything together thoroughly.
8. Season the mixture with the remaining sea salt and 0.1 tsp. (0.05 oz / 1.5g) of black pepper, adjusting to taste, and serve immediately.

Nutritional Information (Per Serving)

• Calories: 345 kcal
• Total Carbohydrates: 12.5 g
• Net Carbohydrates: 6.5 g
• Protein: 24 g
• Fat: 23 g

Pro Tips

• Let the chicken cool: Ensure your shredded baked chicken thighs are completely cooled to room temperature before mixing them into the mashed avocado. Adding warm chicken can cause the avocado fats to melt, resulting in a runny rather than creamy texture.
• Prevent browning: If you are not serving the dish immediately, press a piece of cling wrap directly onto the surface of the salad before refrigerating. Minimizing air contact, combined with the acidity of the lime juice, will keep the avocado vibrant and green.
• Customizable crunch: For an extra texture boost, try adding diced celery, cucumbers, or a handful of toasted pecans or walnuts right before serving.
• Serving suggestions: To keep this meal strictly low-carb, serve the salad scooped into crisp romaine lettuce boats, halved bell peppers, or enjoy it on its own with celery sticks.

Frequently Asked Questions (FAQ)

How long does Avocado Chicken Salad last in the fridge? Because avocados naturally oxidize and turn brown when exposed to air, this Avocado Chicken Salad is best enjoyed on the day it is made. However, if stored properly in an airtight container with plastic wrap pressed directly against the surface of the mixture, it can keep in the refrigerator for 1 to 2 days.

Can I use chicken breasts instead of thighs for this Avocado Chicken Salad? Yes, you can easily substitute chicken breasts. While chicken thighs provide a juicier texture and higher fat content that pairs beautifully with the avocado, boneless, skinless chicken breasts work just as well. Simply adjust your baking time to ensure the leaner breast meat doesn't dry out.

Is this Avocado Chicken Salad keto-friendly? Yes! This healthy Avocado Chicken Salad is naturally low in carbohydrates and rich in healthy fats from the fresh avocados and avocado oil, making it an excellent, macro-friendly option for those following a keto or paleo diet.

Can I freeze Avocado Chicken Salad? It is not recommended to freeze Avocado Chicken Salad. Avocados undergo a significant texture change when frozen and thawed, becoming mushy and watery. It is best to prepare this recipe fresh.