Avocado Chicken Salad

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  2 cup Chicken Breast, Grilled
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  0.7 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  2 tbsp Lemon Juice, Fresh
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.5 tsp Garlic powder
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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon black pepper
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  2 Avocado(300g)
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  0.7 cup Grapes, Red
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  1.5 cup Celery
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  2 tbsp 2 tablespoons finely chopped fresh dill or tarragon (optional)
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  0.3 cup Almonds

Instructions

1. 1Cut the cooked chicken breast into bite-sized chunks and place in a large mixing bowl.
2. 2Add the nonfat Greek yogurt, fresh lemon juice, Dijon mustard, and garlic powder to the bowl with the chicken. Stir until combined.
3. 3Cut the avocado in half, remove the pit, and scoop the flesh directly into the bowl. Using the back of a fork, gently mash the avocado into the mixture while leaving it chunky—do not overmix.
4. 4Fold in the red grapes (halved if large), diced celery, and roasted almonds until evenly distributed.
5. 5Taste the salad and adjust seasoning with salt and pepper as needed.
6. 6Divide the avocado chicken salad evenly into 4 airtight containers while still cool enough to handle. Seal and refrigerate for up to 3 days.
7. 7Serve over a bed of greens, in a whole-grain wrap, or on toasted bread at mealtime.