Avocado Chicken Salad
Over the past decade or so, the avocado has developed quite the reputation in the food world. And we agree that these fatty fruits (yes, technically fruit!) are all that they’re smashed up to be! Chocked full of good, healthy fats, fiber, and several vitamins, avocados can actually help to curb hunger (because of the powerful combination of healthy fat + fiber). The texture can be a little off-putting to some palates, and that’s where finding creative ways to incorporate avocado into your foods comes into play.
Today, we’ve got an avocado chicken salad recipe that’s perfect for anyone wanting to incorporate more healthy fats into their meals without having to give them a starring role in the dish. We’ve smashed the avocado into a spread texture and let that replace some of the mayo you would normally use in a chicken salad. We’re huge fans of texture and crunch in our chicken salad; so, we’ve also incorporated chopped apple and celery into this recipe, too! With everything else going on outside of the avocado, you might not ever even know it’s there (well, aside from the characteristic “green”, that is!).
Our recipe makes one serving, but you could absolutely double or triple this one to feed a few more mouths or prep a few more lunches for the week. We think this recipe is best enjoyed over a bed of lettuce, but you could also stuff it into a hollowed out pepper or tomato, or enjoy with celery sticks! Note to MRC clients following a menu: the apple in this recipe counts as your carbohydrate serving. If you would prefer to enjoy this recipe as a sandwich or open faced sandwich, then just omit the apple!
- 4-6 oz shredded chicken*
- 1 small apple, chopped
- 2 oz. avocado
- 1 TBSP light mayo (Walden Farm’s or Light Hellmann’s are good options)
- 1 oz. celery, chopped
- 1 oz. green onion, chopped
- To taste: sea salt and black pepper
- In a medium bowl, mash avocado.
- Mix in remaining ingredients and stir until combined.
- Serve as is, over a bed of lettuce*, or stuffed in a tomato*.
Makes 1 Serving | Serving Size: entire recipe | One Serving Replaces: 1 protein, 1 carbohydrate, 1 healthy fat, 2 oz. vegetable
*MRC clients: refer to your menu for exact protein portion sizes. If you are serving over lettuce or inside a tomato, be sure to weigh and account for these items as a part of your vegetable serving with your meal.