Last Updated June 2, 2017. Published January 22, 2016 By Abbey Sharp 7 Comments

Healthy Low Fat Mexican Avocado Chicken Salad

Name: Healthy Low Fat Mexican Avocado Chicken Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 avocado; 1/4 cup plain fat free Greek yogurt; 1 roma tomato (seeds removed and finely minced); Juice of 1 lime; 2 tbsp frozen (fresh or canned corn, thawed); 1/2 jalapeno (seeds and ribs removed (or included, if you like a kick!)); 1 tbsp shallot (minced); 2 tbsp culantro (finely minced); 1 skinless boneless chicken breast (grilled or baked and finely diced); Salt and pepper (to taste)

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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This month I was working from a condo in Florida and attempting to take a little time “off”. I know, right. What a joke. Clearly, I’m failing at the whole vacation thing. One of my favourite things to do when traveling is of course to eat, because it inspires me for recipes to make for you all! Case in point- this Avocado Chicken Salad.

We were at one of our little local diners for lunch when my fiancé spotted something similar on a menu, decided to order it and loved it. Naturally, the first thing I wanted to do was rush home to recreate it, and thankfully I already had all the ingredients for this healthy avocado chicken salad ready to go in the fridge. Well, almost all of the ingredients…

The Recipe Redux Meet Avocado Chicken Salad Cravings

See, this month’s Recipe Redux challenge is all about a new year, and using new ingredients. We were invited to pick up an ingredient we didn’t know how to use. Sounded like a fun way to make the diner version of avocado chicken salad my own! So I hopped over to the local Publix and ran into the Culantro in the herb aisle. Yes, you read that right. Culantro, not cilantro. The first time I read it I was sure it was a mistake, too. But culantro is a cousin of cilantro and has a similar flavour but the two look nothing alike.

So I went for a Mexican flavour profile with my avocado chicken salad, and then really cut down on the fat. While traditional chicken salad recipes call for globs of full fat mayo, I substituted the creaminess of the avocado plus some plain fat free yogurt. The result is a delicious low carb lunch that’s delicious on its own or stuffed into a pita or on bread.

Want to get some more inspiration for using new unfamiliar ingredients? Check out the Recipe Redux gallery here!

Updated on June 2nd, 2017

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.