Avocado Chicken Salad in a New Light

Avocado Chicken Salad
  • Yield: 6 servings
  • Prep: 10 minutes

Adapted from Paula’s original Avocado Chicken Salad recipe!


1 Haas avocado, peeled, pitted, and cubed
1/4cup reduced-fat mayonnaise
1/4cup nonfat plain Greek yogurt
1/4cup onion, chopped
1clove garlic, minced
1/2teaspoon Worcestershire sauce
1/8teaspoon salt
dash cayenne pepper
2cups cooked skinless chicken breast, cubed
2cups coleslaw mix or shredded cabbage
1cup cooked brown rice
1medium tomato, chopped
1/4cup fresh flat-leaf parsley, chopped
1/2teaspoon freshly ground black pepper
6 whole grain crispbreads
Lemon wedges, for garnish


  1. To prepare the dressing, pulse half the avocado, mayonnaise, yogurt, onion, garlic, Worcestershire, salt, and cayenne pepper in a food processor until smooth. Transfer to a large bowl.
  2. Add chicken, coleslaw, brown rice, tomato, parsley, and pepper until well mixed.
  3. Gently stir in the remaining half of avocado. Cover and chill 10 minutes to blend flavors.
  4. Serve with whole-grain crispbreads and lemon wedges.

Reprinted with permission by Diabetes in a New Light®, a registered trademark of Novo Nordisk A/S.


Nutritional Info *per serving

  • Calories 320
  • Fat 11 g
  • Saturated Fat 2 g
  • Cholesterol 45 mg
  • Sodium 260 mg
  • Carbohydrate 38 g
  • Fiber 9 g
  • Protein 20 g