Recipe From: Laura
On this hot summer day, I was looking to make a meal that did not require use of the stove. This fit the bill perfectly. Also, this Avocado Chicken Salad is packed with healthy fats & protein and easy to make! So as I completed the original recipe, it tasted as though something was missing...or was it somethings....? I pondered on how I could make it tastier. then discovered what I had my garden & fridge was all I needed, tasting a lil here & a lil there. AH, Yes!! I do believe I got it just right to my liking :) I added in fresh thyme, tomatoes, cucumbers,celery, & green onions. The fresh thyme from the garden really added a nice flavor! You can certainly add more or less of what you like/don't like. This would be wonderful served on sourdough bread , crackers, or as a wrap. I do believe I will be making this a lot over the summer!
1 canned shredded chicken from Costco
2 avocados
1/2 c. mayo- love Primal Kitchen Avocado Mayo- contains no
soybean or canola oil
¼ cup diced red onion
1 tablespoon fresh cilantro
1 Tbsp lime juice
1 teaspoon garlic powder
1/2 c. diced cucumber
1/4 c. diced tomato- but 1st, toss out the squishy seedy middle
1/4 c. diced green onion
1/4 c. diced celery
1/2 Tbsp minced fresh thyme
1/2 teaspoon salt and pepper to taste
Add
all of the ingredients to a mixing bowl and mix well to break down the avocado. Serve immediately. To store, press plastic wrap tightly onto the
surface of the salad to keep the avocado from browning. Store in the
refrigerator for 1-2 days. Serve on a low carb tortilla, on crackers, in a
lettuce wrap or with a fork!
Tips: Make sure avocados are ripe! I used ones
that were on the harder side and it was difficult to mash them up, even with my
food processor! Still tasty though.
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