Greek Yogurt Chicken Salad with Avocado (No Mayo)

greek yogurt chicken salad with avocado

We asked team IF for their favorite healthy recipes and this week’s is from IF’s very own Marcus Sevigny.

This is a heathy chicken salad he’s enjoyed making and tastes great. It’s so rich and creamy that you won’t believe you’re eating a chicken salad without mayo! ​​

Give it a try and let us know what you think!


  • Large mixing bowl
  • Cutting board to chop the chicken
  • Hand mixer to shred the chicken


  • 1/2 cup mashed ripe avocado 1-2 avocados, depending on the size
  • ½ cup plain Greek yogurt this is equal to a 5.3-ounce container
  • ½ teaspoon garlic granulated garlic
  • ½ teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 red onion chopped
  • 2 cups chopped chicken breast This is about 2 chicken breasts. See notes for cooking the chicken breast.
  • 1/2 cup chopped celery
  • Juice of a half of a lime


  • In a medium bowl mix together the mashed avocado, greek yogurt, granulated garlic, onion powder, salt, and pepper.
  • Add the chicken, red onion, and celery to the avocado mixture and stir until all ingredients are combined.
  • Squeeze in lime juice. Give it a taste, squeeze in the rest of the lime if needed. Taste for salt and pepper.
  • Enjoy in a wrap, pita, or on a bed of greens.


There are different ways to prepare the chicken – Cooking the chicken is the longest part of this recipe.

Here are the options:

In the oven – Preheat oven to 400 degrees. Spray a baking sheet with cooking spray and place the chicken breast onto the sheet pan. Season with salt and pepper. Bake for 25 minutes. Remove from the oven and let the chicken breast cool completely before cutting into chunks.

Poached on the stove – Place chicken breasts in a pot and cover with water by 1-2 inches. If you are poaching more than two chicken breasts, (recommended you use a large pot or dutch oven – you don’t want to crowd the pot). Bring the water to a boil and then let it simmer for about 15 – 20 minutes. The internal temperature should be 165 degrees for the chicken to be considered done. Remove the chicken and place it onto a cutting board. Please note the chicken will be hot. After it cools, cut into small pieces or shred.

In a Slow Cooker – Place 1 pound of boneless skinless chicken breast in 2 cups broth with salt, pepper, garlic powder, and onion powder. Cook for 4-5 hours on low. Remove the chicken from the crockpot and shred. I often make large batches of crockpot shredded chicken to use in various recipes throughout the week.

There are two ways to shred the chicken breasts:

  1. For smaller pieces, use a hand mixer.
  2. For thicker pieces, shred using your hands or a couple of forks.
Using chopped or shredded chicken will create different textures to the chicken salad recipe – it all depends on your preference or what you have on hand.

If you don’t feel like cooking, then use a store-bought rotisserie chicken.


Calories: 207 cal | Carbohydrates: 6g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 247mg | Fiber: 3g | Sugar: 2g

Recipe via

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