Avocado Chicken Salad Recipe
A creamy, vegan take on classic avocado chicken salad, combining plant-based protein, fresh veggies, and a luscious dressing.
Ingredients
- 2 cups vegan chicken strips
- 1 ripe avocado diced
- 1/2 cup celery chopped
- 1/2 cup red bell pepper diced
- 2 tbsp vegan mayonnaise or plant-based yogurt
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional: 1–2 tbsp toasted nuts or seeds
- Optional: fresh parsley or cilantro for garnish
Instructions
- Warm vegan chicken strips briefly in a skillet or microwave.
- Dice avocado, bell pepper, and celery; combine in a mixing bowl.
- Add vegan mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
- Fold in warm vegan chicken strips until well-coated.
- Top with toasted nuts or seeds and garnish with herbs.
- Serve immediately for maximum creaminess, or chill briefly for a refreshing twist.
Notes
Nutritional Values (per serving)
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 14g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 20%
- Vitamin C: 25%
- Calcium: 6%
- Iron: 8%
- Vitamin K: 30%
Tips to Enhance Flavor
- Swap in fresh herbs like dill or cilantro for extra brightness.
- Add a pinch of smoked paprika for subtle smokiness.
- Use lime juice instead of lemon for a tropical twist.
- Sprinkle seeds or nuts just before serving to keep crunch intact.