Creamy Avocado Chicken Salad Simple and Delicious Dish
Looking for a simple and tasty dish? You’ve found it! Creamy Avocado Chicken Salad combines fresh ingredients for a satisfying meal. With tender chicken, smooth avocado, and a kick of lemon, this dish will impress your family and friends. Plus, it’s easy to customize! Ready to dive into all the delicious details? Let’s explore this creamy delight that’s perfect for lunch or dinner.
Ingredients
List of Ingredients
- 2 cups cooked chicken, shredded
- 1 ripe avocado, halved and pitted
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, freshly chopped (or parsley)
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- Lettuce leaves or whole grain wraps for serving
The first step to a great creamy avocado chicken salad is gathering your ingredients. Start with the chicken. You can use grilled, roasted, or even rotisserie chicken. Shred it nicely so it mixes well. Next, grab a ripe avocado. Look for one that gives slightly when you press it. This means it’s ready to mash.
For the dressing, plain Greek yogurt adds creaminess without too many extra calories. The Dijon mustard gives a tang that brightens the dish. Don’t skip the lemon juice. It adds freshness and helps the avocado stay green.
Chop your celery and red onion finely. This gives your salad a nice crunch and flavor. Cilantro adds a fresh touch, but if you don’t like it, parsley works too.
Season with salt, pepper, and a little garlic powder. These simple spices bring out the flavors. Finally, you can serve this salad in lettuce leaves for a light meal or in wraps for a filling option.
Measurement Conversions
- Cups to grams and ounces: 1 cup of cooked chicken is about 150 grams or 5.3 ounces.
- Metric measurements: 1/4 cup is about 60 milliliters.
Recommended Ingredient Brands
- Best yogurt for creaminess: Look for full-fat Greek yogurt for a rich taste.
- Suggested types of chicken: Rotisserie chicken is tasty and saves time.
Step-by-Step Instructions
Preparing the Avocado
To mash the avocado, cut it in half and remove the pit. Use a spoon to scoop out the green flesh into a bowl. Then, take a fork and mash the avocado until it is smooth. This makes a creamy base for our salad.
To keep the avocado fresh, add a splash of lemon juice right away. This helps prevent browning and keeps your salad looking great.
Mixing the Dressing
Next, combine the mashed avocado with plain Greek yogurt and Dijon mustard in the same bowl. Mix these ingredients well until they form a smooth dressing.
Lemon juice is key in this mix. It adds a bright flavor and helps balance the creaminess of the avocado and yogurt. Without it, the dressing may taste flat.
Assembling the Salad
Now, take a larger bowl and add 2 cups of shredded chicken, finely chopped celery, diced red onion, and fresh cilantro. These ingredients add crunch and flavor to the salad.
Pour the creamy avocado dressing over the chicken and veggies. Gently fold the mixture using a spatula. This ensures everything is coated well. Season with garlic powder, salt, and pepper for extra taste.
For serving, you can use lettuce leaves or whole grain wraps. It’s a fun way to enjoy this creamy avocado chicken salad.
Tips & Tricks
Storing Leftovers
To keep your creamy avocado chicken salad fresh, store it in an airtight container. This helps prevent the salad from browning. Use a layer of plastic wrap pressed against the surface to minimize air exposure. The salad lasts in the fridge for about three days. After that, the avocado may start to brown, and the flavors can fade.
Customizing Your Salad
You can easily change this recipe to fit your needs. For a lower-fat option, swap Greek yogurt for a lighter yogurt or a dairy-free alternative. If you like extra crunch, add chopped bell peppers or carrots. For protein, consider adding chickpeas or nuts. You can also mix in fruits like grapes or apples for a sweet touch.
Presentation Ideas
Make your salad look beautiful by serving it in lettuce cups. This adds a nice crunch and makes it easy to grab. You can also use whole grain wraps and cut them into pinwheels for a fun twist. Garnish with fresh herbs like cilantro or parsley. A few lemon wedges on the side add a pop of color and flavor.
Variations
Healthy Variations
For a low-carb option, swap the Greek yogurt with mashed cauliflower. This keeps the salad creamy while cutting carbs. You can also use shredded zucchini in place of chicken for a lighter version. If you want a vegan-friendly salad, replace the yogurt with silken tofu or avocado. Both options keep it creamy without dairy.
Flavor Variations
Adding spices can change the taste of your salad. Try a hint of cayenne pepper for heat. A dash of smoked paprika gives a nice, smoky flavor. You can also add fresh herbs like dill or basil for a refreshing twist. These herbs brighten the dish and add layers of taste.
Serving Variations
You can serve your creamy avocado chicken salad in many ways. Try it on whole grain bread or as a filling in a wrap. It also works great as a dip for crackers or vegetable sticks. This makes it a fun party dish. A colorful presentation always makes it more inviting!
Storage Info
Refrigeration Guidelines
Store your creamy avocado chicken salad in the fridge. Keep it at 32°F to 40°F. This range keeps the salad fresh. Use an airtight container to block air and moisture. This helps maintain texture and taste. Consume within three days for the best flavor. If it changes color, that’s a sign to toss it.
Freezing Options
You can freeze creamy avocado chicken salad, but it might change texture. The avocado may turn mushy after thawing. If you choose to freeze, use a freezer-safe container. This helps avoid freezer burn. Leave some space in the container for expansion. Use within one month for the best quality.
Reheating Tips
To reheat chicken salad, do it gently. Place it in the fridge overnight to thaw. Then, warm it slowly in a pan over low heat. Stir often to keep it even. Avoid the microwave, as it can make the salad watery. If you want to serve cold, just mix it well before eating. This keeps the flavor and consistency intact.
FAQs
How long does creamy avocado chicken salad last in the fridge?
Creamy avocado chicken salad lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any off smells or changes in color before eating. If you notice anything unusual, it’s best to discard it.
Can I use canned chicken instead of cooked chicken?
Yes, you can use canned chicken if you need to save time. It’s convenient and often ready to eat. However, canned chicken may have a different texture and taste than fresh cooked chicken. It can be saltier too, so adjust your seasoning accordingly.
What can I substitute for Greek yogurt?
You can use plain yogurt or sour cream if you need a different option. For a dairy-free version, consider using mashed silken tofu or avocado. Both alternatives can add creaminess without changing the taste too much. Each option has its unique flavor, so pick what fits your diet best.
Is this salad suitable for meal prep?
Yes, creamy avocado chicken salad is great for meal prep. Make it ahead of time and store it in the fridge. Just remember to keep the salad in a sealed container. To keep it fresh, add the avocado dressing just before serving. This helps avoid browning and keeps the salad tasty.
This blog post covers how to make a creamy avocado chicken salad using fresh ingredients. You learned about key ingredients and how to prepare them effectively. The salad is easy to customize and fun to serve. Keeping leftovers and exploring variations can help you enjoy this dish longer.
Feel free to experiment with flavors and presentations. Enjoy making this healthy salad your own!
![To make delicious spinach ricotta stuffed shells, gather these key ingredients: - 20 jumbo pasta shells - 2 cups fresh spinach, finely chopped - 1 cup creamy ricotta cheese - 1 cup shredded mozzarella cheese, divided - ½ cup grated Parmesan cheese - 1 large egg, lightly beaten - 2 cups marinara sauce, divided - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - Fresh basil leaves, for garnish These ingredients create a rich and tasty filling. The spinach adds color and nutrition. The ricotta provides creaminess, while the mozzarella and Parmesan give a cheesy, savory flavor. While ricotta is the star, you can try other cheeses too. Here are some tasty options: - Cottage cheese: It’s similar to ricotta but a bit lighter. - Goat cheese: This adds a tangy flavor. - Cream cheese: It gives a rich, creamy texture. Feel free to mix and match! This lets you customize the taste to your liking. A good marinara sauce makes your dish shine. You can use store-bought or homemade. Here are some options: - Classic marinara: A simple, tomato-based sauce for a traditional taste. - Marinara with herbs: Look for added basil or oregano for extra flavor. - Spicy marinara: If you like heat, go for a sauce with red pepper flakes. You can find a perfect sauce that matches your style. The right sauce ties the whole dish together and makes it even more delicious. For the full recipe, check here: [Full Recipe]. Start by preheating your oven to 375°F (190°C). This heat will help cook the stuffed shells just right. Next, take a big pot and fill it with salted water. Bring the water to a boil. Once boiling, gently add the jumbo pasta shells. Cook them for 8-10 minutes until they are al dente. Be careful not to overcook them, or they will break. After cooking, drain the shells and let them cool for a bit. This step is vital for easy handling later. In a large bowl, mix the following ingredients for the filling: - 2 cups fresh spinach, finely chopped - 1 cup creamy ricotta cheese - ½ cup grated Parmesan cheese - 1 large egg, lightly beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste Stir these ingredients until they blend well. The spinach should be evenly mixed with the cheeses and spices. This filling will give your shells a rich taste. Take a spoon and fill each jumbo shell with the spinach-ricotta mixture. Place the filled shells in a greased baking dish. Make sure they sit nicely side by side. After all shells are filled, pour half of the marinara sauce over them. This sauce keeps the shells moist and adds flavor. Next, sprinkle the remaining mozzarella cheese on top. Pour the rest of the marinara sauce over the shells. Cover the dish with aluminum foil to keep moisture in. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be golden brown and bubbly. Let the shells cool a bit before serving. Garnish with fresh basil leaves for a pop of color and flavor. For the full recipe, check it out [Full Recipe]. When making spinach ricotta stuffed shells, some common mistakes can ruin the dish. First, avoid overcooking the pasta shells. They should be al dente, or firm. If you cook them too long, they may break apart when you fill them. Also, do not skimp on seasoning. Salt and pepper in the filling enhance the flavors. Lastly, ensure your filling is well mixed. Uneven filling can lead to bland bites. You can easily make this dish ahead of time. Prepare the stuffed shells as normal, but do not bake them. Instead, cover the dish with plastic wrap and foil. You can freeze them for up to three months. When you are ready to eat, bake them straight from the freezer. Just add an extra 10-15 minutes to the cooking time. This way, you have a delicious meal ready to go! To serve these stuffed shells, try pairing them with a simple salad or garlic bread. A fresh green salad adds a nice crunch. You can also sprinkle extra cheese or crushed red pepper on top for more flavor. For a touch of color, add fresh basil leaves as a garnish. It makes the dish look vibrant and appetizing. These little details make your meal special and enjoyable! For the full recipe, check the section above. {{image_4}} You can easily add meat to your spinach ricotta stuffed shells. Ground beef, turkey, or chicken work well. Just cook the meat in a skillet until it turns brown. Mix it into your filling of spinach and ricotta. This adds flavor and protein. It makes the dish heartier. If you want a vegetarian twist, try using different cheeses. Feta or goat cheese can add a nice tang. You can also mix in more veggies. Chopped mushrooms, bell peppers, or zucchini will enhance the filling. These options keep the dish fresh and exciting while still being meat-free. For gluten-free stuffed shells, look for gluten-free pasta shells. Many brands offer great options made from rice or corn. Cook them according to the package instructions. This way, you can enjoy delicious stuffed shells without gluten. The taste and texture remain satisfying, making it a great choice for everyone. You can find the full recipe [here](#). Store any leftover spinach ricotta stuffed shells in an airtight container. Allow them to cool first. This way, you keep the flavors fresh. You can also wrap them in plastic wrap if you prefer. To reheat, use your oven for the best results. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Cover with foil to keep them moist. Bake for about 20 minutes, or until warm. If you want to use a microwave, heat in short bursts. Stir gently between each burst to avoid hot spots. In the fridge, the stuffed shells last about 3-5 days. If you want to keep them longer, freeze them. In the freezer, they can last up to 3 months. To freeze, wrap them tightly in plastic wrap and then foil. This prevents freezer burn. When ready to eat, thaw in the fridge overnight before reheating. For the full recipe, check out the details above. You can use cottage cheese as a substitute for ricotta cheese. Blend it until smooth for a similar texture. Another option is cream cheese mixed with a bit of milk. This mix gives a rich flavor. If you want a dairy-free choice, try tofu blended with lemon juice and nutritional yeast. Each of these options works well in the recipe. You can use both fresh and frozen spinach. Fresh spinach gives you a bright taste. Just wash and chop it finely. Frozen spinach is easy and saves time. Make sure to thaw it and squeeze out the water. Too much water will make your filling soggy. Either choice will work well in your stuffed shells. The stuffed shells are done when the cheese is golden brown and bubbly. Bake them covered for the first 25 minutes. Then, remove the foil and bake for an extra 10-15 minutes. Check the edges of the sauce to see if it’s bubbling. If you see that, your stuffed shells are ready to enjoy. For more details, refer to the Full Recipe. In this post, we covered how to make spinach ricotta stuffed shells. We explored main ingredients, cheese choices, and marinara sauce options. I shared step-by-step instructions for cooking, filling, and baking. You learned tips to avoid mistakes and how to serve and store leftovers. Spinach ricotta stuffed shells are versatile and fun to make. With the right ingredients and techniques, you can enjoy a delicious meal that suits your taste. So, gather your ingredients, and get cooking!](https://dishtreats.com/wp-content/uploads/2025/07/1fe149c7-a7b6-44ce-beb5-3366f3dded82-768x768.webp)
![- 2 cups cooked chicken, shredded - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 2 cups shredded Mexican cheese blend - 1 cup salsa (mild or spicy) - 8 large flour tortillas - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper, to taste - 1/4 cup fresh cilantro, chopped - Sour cream and diced avocado for serving When I prepare this Chicken and Cheese Quesadilla Casserole, I love the bold flavors in every bite. The main ingredients create a hearty meal that feels special. Shredded chicken adds protein, while black beans and corn give it a nice texture. The Mexican cheese blend brings everything together with its melty goodness. I often choose salsa based on my mood. A mild salsa suits those who prefer less heat, while a spicy option adds an exciting kick. The seasonings are key to making this dish flavorful. Ground cumin and chili powder add warmth and depth. Garlic and onion powders give it that savory touch. Don’t forget to season with salt and pepper to elevate the taste. For garnishes, fresh cilantro brightens the dish. I like to add a dollop of sour cream and diced avocado on the side. They balance the flavors and add a creamy texture. This meal is so satisfying, and you can find the full recipe to make it yourself! - Preheat the oven to 350°F (175°C). - In a large bowl, mix the chicken, black beans, corn, cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir well until all ingredients are combined. - Grease a 9x13 inch baking dish with cooking spray or olive oil. - Place one tortilla at the bottom of the dish. Spoon some of the chicken and cheese mixture on top. Add another tortilla and repeat this layering. Finish with a tortilla and sprinkle remaining cheese on top. - Cover the dish with foil. Bake for 20 minutes. - After 20 minutes, remove the foil. Bake again for 10-15 minutes, until the top is golden and bubbling. For the full recipe, check out the detailed ingredients and tips! To boost the taste, pick a salsa that fits your spice level. For a kick, go for spicy salsa. If you prefer mild, a smooth, mild salsa works well. You can also mix salsas for layered flavors. For cheese, try different blends. While a Mexican cheese blend is great, cheddar or pepper jack adds unique taste. Mixing cheeses can create a delightful texture and flavor. Letting your casserole rest is key. This step helps the layers set. Cutting too soon can cause a messy serving. Wait about 5 minutes for the best results. To get a perfectly melted cheese crust, cover with foil while baking. Remove the foil near the end to let the cheese brown. This creates a crunchy top that contrasts the soft filling. Serving on colorful plates makes a big difference. Bright colors enhance the meal's appeal. After cutting the casserole, place each piece on a vibrant dish. For garnishing, fresh cilantro adds a pop of green. Diced avocado gives a creamy touch. A dollop of sour cream on the side adds a lovely finish. Try these tips for a beautiful and tasty presentation! For the full recipe, refer to [Full Recipe]. {{image_4}} You can easily make this dish fit your taste. For a vegetarian twist, try adding more veggies. Bell peppers, zucchini, or spinach work great. They add color and nutrients. You still get a hearty meal without meat. If you want more protein, use ground beef or turkey instead of chicken. Cook the meat first, then mix it into the filling. This change adds a different flavor. It's a fun way to switch things up! Cheese makes this casserole even better. While I love using a Mexican cheese blend, feel free to change it. Cheddar adds a sharp taste. Pepper jack gives a spicy kick. You can even mix different types for a rich flavor. Try combining mozzarella for creaminess and a touch of parmesan for depth. These options create layers of taste. The cheese pulls are so satisfying! You can adapt this recipe to a slow cooker. Just layer the ingredients as you would in the oven. Set it on low for about 4 hours. This method yields a warm, hearty casserole with a different texture. If you own an Instant Pot, you're in luck! Use the sauté function to cook your meat and veggies. Then add the rest of the ingredients. Seal the lid and cook on high pressure for 10 minutes. Quick and easy, this method saves time without losing flavor. For more details, check out the Full Recipe! To keep your Chicken and Cheese Quesadilla Casserole fresh, store it properly. First, let it cool down to room temperature. Then, place the leftovers in an airtight container. This helps lock in moisture and flavor. Use shallow containers for quicker cooling. I recommend glass or sturdy plastic containers. These work well for storage and reheating. You can freeze this casserole before or after baking. For freezing before baking, assemble the casserole in a freezer-safe dish. Cover it tightly with plastic wrap and aluminum foil. When you're ready to bake it, remove the wrap, and bake from frozen. It may take longer to cook. For freezing after baking, let it cool, then slice it into portions. Wrap each slice in plastic wrap and place in a freezer bag. For the best results, consume it within three months. Leftovers can last in the fridge for about 3-4 days. Always check for signs of spoilage before eating. Look for changes in color or texture. If it smells off, it’s best to discard it. When stored properly, frozen portions can stay safe for about three months. Always label the containers with the date for easy tracking. This way, you can enjoy your delicious casserole without worries. You can use low-carb tortillas if you want fewer carbs. Corn tortillas are also a great option. They add a nice flavor and texture to the dish. Yes, you can prep this casserole in advance. Just assemble it and cover it tightly. Store it in the fridge for up to 24 hours. When you are ready to bake, just add extra time if it's cold from the fridge. Look for bubbling cheese and a golden crust on top. You can also insert a knife in the center. If it comes out hot, the casserole is ready to serve. This blog post guides you through making a delicious chicken casserole. We covered the main ingredients, seasonings, and the steps to prepare and bake your dish. I shared tips and tricks for perfect results and ideas for variations based on your taste. Remember, cooking is about creativity. Don't hesitate to make this recipe your own! Enjoy the process, and savor every bite. Happy cooking!](https://dishtreats.com/wp-content/uploads/2025/06/5fb0e458-6070-46a1-b713-1d8a90ab3212-768x768.webp)
