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I am in LOVE with this healthy Avocado Chicken Salad Recipe! It is a healthy protein packed lunch with healthy fats! The best thing is you can make this using leftover chicken breasts or rotisserie chicken! You can even use canned chicken if you want. You can make up as little or as much as you want. I normally make it using 1 whole avocado and 2 cups chicken and it keeps well for up to 2-3 days.
You can serve with crackers, on bread, a lettuce wrap or just eat it with a fork! You will love the replacement of the avocado for the mayonnaise. You can always add 1 TBSP of mayo or vegenaise to add more creaminess to the recipe. This is a delicious low carb recipe.
Avocado Chicken Salad
Ingredients
- 2 cups chicken cooked and shredded (or feel free to use rotisserie or canned)
- 1 avocado mashed
- green onion sliced
- cilantro
- salt and pepper optional
- 1 boiled egg
- 1 TBSP pickle relish, optional
- 1 TBSP Mayonnaise or Vegenaise, optional
Instructions
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This is a great recipe for using up leftover chicken breasts. You can make as little or as much as you want which is why I like it.
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Combine all ingredients and enjoy!
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I’m going to try this & use a can of chicken meat instead of having to cook it. I’m looking to only stock up on whats low, & be able to survive on pantry/fridge/freezer goods the second 2 weeks of the month, & go to the store for the first 2 weeks. My food budget comes in the 11th, each month, so since I’m limited on what I can spend, I have alot of stretching to do.
I’ll let you know how it tastes when I make it 🙂 I’m going to get kid approval, or denial, too. (Will rerate it if I can after tryingg it!)
Did the avacado get brown right away?
You can keep a pit in the salad and it will help – I plan to eat it at once…LOL