Avocado lends a delicious creaminess to this chicken salad. Red onion, lime juice and cilantro give this chicken salad a familiar kick.
Ingredients
1 1/2lbsboneless, skinless chicken breasts
2cupslow sodium chicken broth
1dried bay leaf
1avocado,medium dice
1/2cupred onion,diced
1tbspcilantro,chopped
1/2cupplain nonfat Greek yourt
1/4cuplight mayonnaise
2tbsplime juice
1/4tspsalt
1/2tspcumin
1/4tspgarlic powder
Instructions
In a medium stockpot, bring the chicken broth to a boil. Add the bay leaf and chicken, then bring back up to a boil.
Reduce the heat to medium-low and simmer covered for 15 minutes, flipping over at the halfway mark. The internal temperature should read 165ยบ F.
Discard the bay leaves and reserve the chicken on a plate until cool enough to touch, then shred and set aside.
While the chicken is cooling, prepare the dressing in a large mixing bowl by whisking together the yogurt, mayonnaise, lime juice, salt, black pepper, cumin and garlic powder.
Add the avocado, red onion, cilantro, and cooled chicken to the bowl. Gently toss all of the ingredients together.