Cilantro-Jalapeño Chicken Salad

If you're looking for a quick, super easy and delicious dinner (or lunch) then you will really enjoy this one.  I pre-cook my chicken the night before in a crock-pot with chicken broth, onion, garlic, salt, pepper and cumin. In the morning I removed it from the crock-pot, shredded it and put it in the fridge to cool.


1 pound precooked, shredded chicken

1/3 C nonfat greek yogurt

1 TBSP spicy brown mustard

1 jalapeño, diced

4 TBSP cilantro, finely chopped

1 lime, juiced

1 TSP cumin

Salt and pepper, to taste

2 ripe avocados

It's as easy as this; combine cilantro, jalapeño, yogurt, mustard, lime juice, cumin, salt and pepper in a large bowl with the chicken. Store in the fridge for a couple hours, if you can, to let the flavors mingle. If you don't have the time, don't worry about it. It's still going to be delicious. 

Remove the pits from your avocados and stuff to the brim with chicken salad mixture. 

Top with a little more cilantro, and enjoy!

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