Saturday, May 10, 2014

Avocado Chicken Salad

The picture does not do this DELICIOUS dish justice.  It has all the tastiness & creaminess of chicken salad, but none of the guilt!  I replaced the mayo with creamy, dreamy avocado (healthy fat, HOORAY!)...I'm never going back to old school chicken salad again!

1 lb. thinly sliced boneless, skinless chicken breasts
2 quarts water (for poaching)
1 lemon
1 lime
2 ripe avocados
sea salt
black pepper
 garlic powder
red pepper flakes

1. In a large pot bring water, the juice of the lemon, 1 Tbls. black pepper, a sprinkle of sea salt, & 1 tsp. garlic powder to a boil.

2. Add chicken breasts & allow to poach for 8-10 minutes.

3. Remove chicken from poaching liquid & use two forks to shred chicken in a large bowl.  Allow to cool for approx. 5 mins.

4. Dice avocados & add to shredded chicken.  Mix & smash avocado at the same time.  You can make it totally smooth or leave some chunks of avocado if yo like.

5. Add 1 Tbls. black pepper, 1 tsp. sea salt, 1/4 tsp. garlic powder, & a sprinkle of red pepper flakes.  Mix well.

I put my avocado chicken salad on top of romaine lettuce & fresh veggies. Then I topped it with some clean eating salsa.  DE-LISH!!  This would also be great on a wrap or some toasted Ezekiel bread.

Homemade Corn & Black Bean Salsa

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