Avocado Chicken Salad

Light and Creamy Avocado Chicken Salad

This recipe is a delicious and healthy take on classic chicken salad, using avocado for a creamy texture instead of mayonnaise. It’s perfect for a quick lunch, light dinner, or even a party appetizer.

Ingredients:

• 2 cups cooked and shredded chicken (rotisserie chicken works great!)
• 2 ripe avocados
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• (Optional) 1/2 jalapeno pepper, seeded and finely chopped (for a spicy kick)

Cooking Guide:

1. Prepare the chicken: If you’re not using pre-cooked chicken, boil, poach, bake, or grill boneless, skinless chicken breasts until cooked through. Then, shred the chicken into bite-sized pieces.
2. Assemble the salad: In a large bowl, combine the shredded chicken, diced avocado, red onion, cilantro, lime juice, and olive oil. Gently toss to coat all ingredients.
3. Seasoning: Season with salt and black pepper to taste. If you like things spicy, add the chopped jalapeno pepper at this point.
4. Serve: Enjoy your avocado chicken salad immediately on a bed of lettuce, wrapped in a whole wheat tortilla, or scooped onto whole-wheat bread for a sandwich.

Tips:

• Avocado ripeness: For the creamiest texture, use perfectly ripe avocados that yield slightly to gentle pressure. If your avocados aren’t quite ripe, place them in a paper bag with a banana or apple for a day or two to speed up the ripening process.
• Customizations: Feel free to add other chopped vegetables you like, such as celery, bell peppers, or cucumbers. Want a crunch? Add some chopped toasted walnuts or pecans for extra texture and flavor.
• Leftovers: Store leftover avocado chicken salad in an airtight container in the refrigerator for up to 2 days. The avocado will brown a bit, but it will still be safe to eat.