Growing up, my mum used to make the most delicious lunches for my brother and I to take to school. One of my favourites that lasted into my adulthood was a bread-free take on a chicken-salad sandwich (she was so ahead of her time!). Because we're from California and put avocado on everything and everything on avocado, this lunch was no exception — it's an avocado stuffed with chicken salad.
I took a healthier approach to this one by removing the mayo and swapping it for some non-fat Greek yoghurt. With a squeeze of lemon juice and the seasoning of your choice, you've got one of the most satiating lunches you can make. You can spice it up with red pepper flakes or make it heartier with sliced celery and walnuts. This super simple meal is packed with fibre, healthy and filling fats, and muscle-fuelling protein.
My favourite part about this healthy lunch is that it's so easy to meal prep on Sundays (or whenever that day of the week comes for you). You can mix up your batch of shredded chicken, yoghurt, lemon, and seasoning, and store it in Tupperware, portioning out small bits at a time during the week; it's just a matter of mixing and storing. It's also a great way to use your avocados before they over-ripen.
You can make the chicken-salad portion in larger batches and refrigerate it to have lunch all week long.
- 170 grams canned chicken, packed in water (alternatively, you can use shredded chicken breast)
1 tablespoon non-fat plain Greek yoghurt
Squeeze of lemon juice
Salt and pepper, to taste
1 ripe avocado
- Open and drain canned chicken and put into a mixing bowl with Greek yoghurt. Break up the pieces and stir with a fork.
- Add in a squeeze of lemon juice to taste, typically about 1/4 of a medium-size lemon. Add salt, pepper, and any additional seasoning to taste.
- Cut avocado in half, remove pit, and spoon half of the chicken mixture into the centre of the avocado. Enjoy immediately.
Store the remaining chicken in a container, and cover the second avocado half with cling wrap.
- Main Dishes
- North American
- Total Time
- 4 minutes, 59 seconds
- Calories per serving