While our creamy Avocado Chicken Salad is deliciously satisfying on its very own, it also makes a great filling for sandwiches and wraps. We love the pops of raisins too!
Time: 30 minutes
- 3 chicken breasts
- 2 avocados, flesh scooped from peel
- 1/2 cup walnuts, chopped
- 1/4 cup Greek yoghurt
- 1/2 cup golden raisins, chopped
- salt and pepper, to taste
Heat a saucepan of water on high heat and bring to a boil. Reduce to a simmer and add the chicken. Cook for 15 minutes or until cooked through. Once cooked, remove the chicken from the water and let cool. Then shred the chicken into bite-sized pieces.
In a medium bowl, mash the avocados and combine with the Greek yoghurt, walnuts, lime juice and raisins. Add the chicken into the avocado mixture, season to taste and serve.