Avocado Chicken Salad



  • 4 boneless, skinless chicken breasts (about 6-8 ounces each)

  • 1/2 cup GoAvo®

  • 1/4 cup plain Greek yogurt

  • 1 tablespoon Dijon mustard

  • 1 tablespoon lemon juice

  • 2 celery stalks (diced)

  • 1 small chive (finely chopped)

  • 2 tablespoons fresh chopped parsley

  • Salt and pepper to taste



Boil one inch of salted water in a large pan.  Add chicken, cover, and reduce heat to medium-low.  Continue cooking for five minutes.  Take the pan off the heat and let stand for 13 minutes while still covered.  Remove the chicken from pan and allow to cool for two minutes.  Shred the chicken with a fork.


In a medium bowl, mix together GoAvo®, Greek yogurt, Dijon mustard, and lemon juice.  Stir in shredded chicken, celery, chive, and parsley.  Season to taste with salt and pepper.