Monday, October 29, 2012
Chicken Avocado Salad
This recipe was totally for me.
I am the only person in the family who eats avocados.
But when I saw this recipe via Pinterest, I just knew I had to try it.
So last week I gathered the necessary ingredients, put them together, and chowed down for lunch/dinner the next few days.
For me (one who loves avocados), it was delicious.
Not low in calories or fat, but it is all good fat, right? :)
2 cups cooked chicken, shredded or cut into small pieces (I followed the recipe above and used it from a rotisserie chicken but I will try it just with boiled chicken next time...much cheaper :)
2 medium avocados, diced
2 T fresh squeezed lime juice (divided...1 T each) Note: I did not add that much. I used one lime and got all of the juice I could from it. It was plenty for me)
1/4 cup thinly sliced green onion (I just cut with kitchen scissors)
1/2 cup chopped cilantro (as finely or as coarsely as you want)
2 T mayo (or light)
Place the shredded chicken in one bowl.
In another bowl,mix 1 T lime juice with the avocado in another bowl. Season with salt to taste.
Mix the mayonnaise and remaining lime juice to make the dressing.
Add the sliced onions and dressing to the bowl of chicken, mixing until the chicken is coated with dressing.
Add the avocado and cilantro to the bowl, gently stirring.
Either serve right away or chill in the fridge. I did keep mine overnight in the fridge, and it was just as good the next day.
The original recipe suggested serving with pita bread or on a leaf of lettuce or just alone. I really wanted a little crunch. So I placed mine upon a "bed" of chips. Then I topped it with Parmesan.
And I loved every bite.
Every fattening bite. :)