Wednesday, January 29, 2014

Avocado Chicken Salad

Avocado is one of my absolute favorite foods. I find it is best when simply sliced with a squirt of tangy lime juice and a sprinkle of sea salt. Additionally, did you know that an avocado has double the amount of potassium in it as a banana? Although considered a fruit, one avocado actually has 4 grams of protein too (source)! This week I decided to switch up my boring avocado-feasting routine, I used the avocado in lieu of mayo/Greek yogurt/sour cream in chicken salad. No doubt, this is absolutely a new favorite lunch recipe! The options are endless with this quick and easy recipe in terms of spices and add ins. 


1 10 ounce can of chicken (2 small cooked breasts or 4 tenderloins would also work)

1 whole avocado
1/4 of a sweet onion
1 handful of green grapes
1 teaspoon of garlic powder (1/2 or a 1/4 if you aren't a huge garlic fan!)
1/2 teaspoon of cayenne pepper (or to taste)
1/2 teaspoon of black pepper (or to taste)
1 teaspoon of dried cilantro (fresh is better but this is all I had on hand!)
Juice of one lime or 1-2 teaspoons of bottled lime juice
Salt to taste 

Optional Add Ins/Seasonings:

1/4 cup of chopped water chestnuts
1/4 cup of chopped granny smith apple
1/8 cup of raisins or craisins 
1/8 cup of chopped celery
1 teaspoon of lemon pepper
1 teaspoon of chili flakes
1 teaspoon of sugar (if you like it really sweet!)


1.) Open and drain chicken, dump into medium sized mixing bowl, separate chunks with a fork. 
2.) Chop add ins. I cut the grapes in half and chopped the onion finely. 
3.) Score avocado and scoop into bowl with chicken. Mix well. Add onion and grapes, mix well. Then add your dry spices and lime juice. Mix until a smooth consistency forms. 
4.) Serve over baby greens, on a sandwich or with crackers! (Or straight out of the bowl :-))


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