Description
A quick and refreshing Chicken Salad with creamy avocado and fresh basil, perfect for a light lunch or snack. This no-cook recipe combines tender shredded chicken with cubed avocado, lemon zest, and a touch of mayo for creaminess, served on crisp lettuce leaves.
Ingredients
Chicken Salad Ingredients
- 1 cup cooked shredded chicken
- 1 avocado, cubed
- 1/4 to 1/2 cup mayonnaise
- 1 tablespoon fresh basil, chopped
- 1 teaspoon lemon zest
- Salt to taste
To Serve
- Lettuce leaves
Instructions
- Prepare Ingredients: Ensure the chicken is cooked and shredded into bite-sized pieces. Cube the avocado and chop the fresh basil. Zest the lemon carefully to gather about one teaspoon of zest.
- Combine Ingredients: In a mixing bowl, gently fold together the shredded chicken, cubed avocado, fresh basil, and lemon zest. Add 1/4 cup of mayonnaise to start, mixing lightly to coat the ingredients evenly.
- Adjust Consistency: Add more mayonnaise if needed to achieve your desired creaminess. Season with salt to taste, folding gently to combine without mashing the avocado.
- Serve: Spoon the chicken salad onto fresh lettuce leaves and serve immediately for a crisp and light meal.
Notes
- This salad is best eaten fresh, as avocado can brown over time.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Add a squeeze of fresh lemon juice to prevent avocado browning and add extra freshness.
- Try adding chopped nuts or seeds for crunch if desired.
