January 1, 2014

Avocado Chicken Salad


I've been seeing several avocado chicken recipes floating around Pinterest lately, and I finally decided to investigate! A huge fan of chicken salad, I always deprive myself because of the high mayo content. Just one tablespoon of mayo = over 100 calories, 12 grams of fat, and 2 grams of saturated fat. Eek!

So imagine my delight at finding a recipe for chicken salad with NO MAYO and with something even better as a replacement ingredient! Avocados! So creamy and delicious. I looked at several different recipes for the basic idea, but then I crafted my own. You can find it down below. And of course, experiment all you want! If you're Southern, you might add grapes and nuts. You could make it a curry flavored version or a tarragon infused version... And I have to say, I was pretty satisfied with my own! ;-)

Avocado Chicken Salad
2 medium ripe avocados
2 tablespoons of lemon juice
1 rotisserie chicken (or enough for about 3 cups if you cook your own chicken; I used only the white meat from the breast)
1/4 cup of chopped red onion
1/4 cup of chopped walnuts
2 chopped celery stalks
salt and pepper to taste

Chop and scoop out the 2 avocados into a small bowl. Toss with the 2 tablespoons of lemon juice to prevent browning.

Next, get all the breast meat off of the rotisserie chicken and shred with two forks. Or, shred chicken breasts in that you cook yourself.

In a mixing sized bowl, throw in the chicken, onion, walnuts, celery, and salt and pepper. Toss around so that it's mixed evenly. Then, mash up the avocados so that there are not large chunks. I left some chunks because I love avos! Finally, put the mashed avocado in with the chicken mixture and stir it around until the green and chicken are all combined.

Enjoy as is, on toast, on top of a salad, or stuffed in a tomato. Mm-mmm!


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