Ingredients
Equipment
Method
Preparation Steps
- In a large mixing bowl, combine 2 cups of shredded cooked chicken and 1 diced avocado. Gently mash the avocado into the chicken using a fork.
- Squeeze in the juice of half a lemon and add 2 tablespoons of Dijon mustard. Fold everything together until well incorporated.
- Sprinkle in salt, pepper, and 1 teaspoon of garlic powder. Mix gently to distribute seasonings evenly.
- If using optional add-ins like ½ cup of diced celery or red onion, fold them into the mixture.
- Wash and dry crisp lettuce leaves, arranging them on a serving platter.
- Spoon portions of the creamy avocado chicken salad into the center of each lettuce leaf and wrap to serve.
Nutrition
Notes
For the best flavor, let the salad marinate for 15 minutes before serving. Store in an airtight container for up to 2 days in the fridge.
