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Avocado Chicken Salad

This Avocado Chicken Salad is part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more. 

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Breakfast: Tomato Basil Scramble

Lunch: Avocado Chicken Salad

Snack: Kale Chips

Dinner: Spaghetti Squash with meat Marinara, Salad with Balsamic Vinaigrette

 

I love this stuff. It is so easy to make and people love it! The very first time I made this recipe I brought it over to a friends house for a picnic. Before the day was over I had 5 people ask me for the recipe.  The avocado is so creamy that you don’t even miss the mayo in traditional chicken salad. And bonus…unlike mayo you don’t have to worry about it spoiling on a hot day! It is a great way to use up any leftover chicken and perfect to have on hand for a quick and nutritious lunch.

Local Ingredient: Chicken (purchased from a local farm)

Avocado Chicken Salad

Ingredients

3 avocados

1 lb chicken, cooked and shredded

¼ cup onions, finely diced

1 medium tomato, diced

4 limes, juiced

Sea salt

Fresh ground black pepper

Instructions

  1. In a large bowl mash the avocados until smooth.
  2. Add the chicken, onions, tomatoes, lime juice, salt and pepper.
  3. Mix well.
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Sara Christopherson and Jessica Warrens are the authors of the My Clean Kitchen food blog. Their first cookbook Paleo Kid Cookbook is available online for only $2.99. Get yours now!

 

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