Avocado Chicken Salad

Avocados make almost anything better…including your basic chicken salad. Try it. Cut up some rotisserie chicken, or roast a breast or two in the oven. Add to the diced chicken some diced red onions, and grape tomatoes, add a dollop of mayonnaise, a squirt of extra virgin olive oil and of fresh lemon. Season with salt and pepper and some chopped fresh herbs like dill or parsley, cilantro or lemon thyme or any one of your favorites. Mix it all up alone with a diced avocado, and you’ll have lunch for yourself and others or plenty of leftovers to keep in the fridge to grab whenever hunger strikes.

 

Ingredients (for 2 – easily doubled

8 oz (227 g) diced rotisserie chicken (or for starting with raw breast see below)

1/4 red onion (or to taste) small dice

12 grape tomatoes – quartered

1 small jalapeno pepper – seeded and diced (optional)

1 small avocado – diced

1 tablespoon mayonnaise – or to taste

1 tablespoon extra virgin olive oil

1 tablespoon diced fresh herbs of your choice

Juice of one half lemon

Salt and pepper to taste

 

Instructions

Place all in a large bow and gently mix. Serve in sandwiches, wraps, lettuce wraps and on salads

If starting with raw chicken breasts, rub both breasts with extra virgin olive oil. Season with salt and pepper and bake uncovered in a pre-heated 400 degree (204 C) for about 30 minutes. Check at 15 minutes and flip the breasts and cook for about 15 minutes more or until an internal temperature of 165 degrees F or 74 C.

 

 

 

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