I hate tuna salad, chicken salad, and the like. From what I have found out it’s because of mayonnaise. I dislike that stuff ALOT. However, the wonderful thing about avocado, is that mixed with the right stuff with make a heavenly creamy dressing that is perfect for salads that would typically use mayonnaise. This has become a staple for me, easy to whip up on a busy night and so delicious to eat!
Avocado Chicken Salad
- 2 chicken breasts, cooked and shredded
- 2 avocados, pitted
- 1 bunch cilantro, stems removed
- 6 baby carrots, diced or shredded
- 1 cucumber, julienne sliced
- 1 handful sliced almonds
- 1 lemon, juiced
- 1 lime, juiced
- 1 tsp garlic powder
Cook chicken however you like. For this boiling chicken works well as long as not overcook. While chicken is cooking, prepare “dressing: by adding avocados, cilantro, lemon, lime, and garlic powder to food processor. Mix until it becomes a creamy paste/dressing. To make it a little thinner, add some olive oil. Slice veggies to your liking and place in bowl. Once chicken is finished cooking, let cool and shred. Combine chicken and diced vegetables. Stir in avocado dressing and mix thoroughly. Stir in sliced almonds for an added crunch.