Foodie Friday: Avocado Chicken Salad
- Christine
- Aug 28, 2015
- 2 min read
If there’s one food I really hate with an undying passion, it is mayonnaise. It’s disgusting. Why would I want some white, blobby substance all over my food? No thank you. So as you can probably imagine, I’m a joy at summer get-togethers, avoiding the potato and pasta salads, and filling myself up on pickles and the cheese platter. To save I was excited when I found this recipe is an understatement. I absolutely love avocado, and it’s a great substitute for mayo. This recipe was super easy to make, and could easily be a summertime picnic must have!
To start, I pulled this recipe from Salted Paleo, the link being: http://www.saltedpaleo.com/2012/11/avacado-chicken-salad-scd-paleo.html
What You’ll Need:
1 Pkg boneless, skinless chicken breasts (2 or 3)
1 avocado
1/4 of an onion, chopped
juice of 1/2 a lime
2 Tbsp cilantro (or sub basil if you prefer)
salt and pepper, to taste
How You’ll Do It:
Cook chicken breast until done, let cool, and then shred.
Add all of the other ingredients and mix.
My Tips and Tricks
Start with just half of an avocado. I wish I had done this, because my salad seemed to have a bit too much avo.
I omitted both the onion and the cilantro. I don’t like onion, and I did not have any cilantro on hand.
I added chopped pecans to my salad. It gave it a nice crunch and a sweeter flavor.
I ate my salad on a wrap with ranch dressing. Tasted super delicious!
Overall, I enjoyed my avocado based-chicken salad. It’s a refreshing summer dish that I can actually enjoy at a picnic! I will definitely be making this for future outdoor events or when I am craving some chicken! If you try this recipe out, let me know what you think!
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