An avocado chicken salad that earns its hype on the macros alone — avocado handles both the fat and fibre, Greek yogurt brings a creamy tang with a protein boost, and it all comes together in under 20 minutes. The detail that makes it: warm chicken straight from the pan over the cold salad. Clean, simple, and genuinely satisfying.
Nutrition Per Serving
Calories: 500 cal | Protein: 47g | Carbs: 26g | Fat: 25g | Fibre: 10g
Makes 1 serving.
Ingredients
- 150g chicken breast
- 100g avocado, sliced or cubed
- 250g cucumber, chopped
- ½ red onion, thinly sliced
- 100g 0% Greek yogurt
- Juice of ½ lemon
- Chilli flakes, to taste (optional)
- Salt and pepper, to taste
Instructions
1. Cook the Chicken
Season the chicken breast with salt, pepper, and chilli flakes if using. Air fry or pan fry for approximately 15 minutes until cooked through and lightly golden. Slice or shred while still warm.
2. Prep the Salad
Chop the cucumber, slice the red onion, and cube or slice the avocado. Add to a bowl along with the Greek yogurt and lemon juice.
3. Combine and Serve
Add the warm chicken to the bowl and toss everything together until well combined. Taste and adjust seasoning. Serve immediately — the contrast of warm chicken with the cool, creamy salad is the best part.
Dietitian Tips
- Avocado as a fat source is a strong choice. Unlike most salad dressings, avocado brings 7–8g of fibre alongside the fat, plus folate and B vitamins. You’re getting a full nutrient package, not just calories.
- Greek yogurt pulls double duty. It acts as the dressing base while adding protein and keeping the fat low. Full-fat Greek yogurt adds another ~5g of fat per serving if you want a richer texture.
- Scales well for meal prep. This is written as a single serving, but it multiplies easily — cook 4–5 chicken breasts at once and store the salad components separately. Assemble fresh each day so the avocado doesn’t brown and the cucumber stays crisp.
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