Avocado and Greek Yogurt Chicken Salad

The March theme for Recipe Redux is cooking once and eating twice. Grilled or baked chicken is my favorite thing to have in the fridge for a quick meal. Whether I reuse the chicken for a salad, in a chicken salad, chicken parm, buffalo chicken, or just eating the chicken plain, it is a great make-ahead item. I like to meal prep with cooking extra for dinner and eating the leftovers for lunch the next few days. Having healthy items, for example: grilled chicken, ground turkey, cut up veggies and fruit, rice, quinoa, and steamed veggies, make an easy decision when hungry with little time. Next time you have leftover grilled chicken, try something different and make this healthy chicken salad without mayo!!

Avocado and Greek Yogurt Chicken Salad

Ingredients:

6 oz grilled chicken breast

2 tbsp Plain Greek Yogurt

1/2 avocado

1/2 lime juice

1/2 tsp garlic powder
salt & pepper

Directions:
1. Chop chicken breast in small pieces.

2. Combine all ingredients and mix.

3. Add to your favorite bread, top with tomato, lettuce, onion, and your favorite sandwich toppings.

(I had the chicken salad on a rye toast with a side of Trader Joe's butternut squash soup)

4. Enjoy!

Nutrition facts (myfitnesspal): 

200 calories

9g fat 

81 mg sodium

440 mg potassium

6g carbs

4g fiber

31 g protein

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