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Cranberry Chicken Salad with Avocado

This cranberry chicken salad with avocado makes for a delicious gluten free lunch that only requires 7 ingredients to prepare! Enjoy it with lettuce cups or as a sandwich.
Course Lunch
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 290kcal
Author Abbey Sharp

Ingredients

  • 1 medium avocado mashed
  • 1 cup Greek yogurt
  • 1/3 cup dried cranberries
  • 3 stalks celery finely diced
  • 1/3 cup chopped shelled pistachios
  • 3 cups diced cooked chicken note: I prefer poaching so its moist and unbrowned
  • 3 tbsp finely minced red onion or shallot
  • Salt and pepper to taste

Instructions

  • Combine Greek yogurt and avocado by mashing together with a fork until well combined and smooth.
  • Add remainder of ingredients including cranberries, celery, red onion, chicken, and pistachios.
  • Mix until well combined and season with salt and pepper to taste. Enjoy with toast, crackers, or in lettuce cups.

Nutrition

Calories: 290kcal | Carbohydrates: 18g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 53mg | Potassium: 519mg | Fiber: 5g | Sugar: 10g | Vitamin A: 188IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 1mg