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Avocado Chicken Salad (Very Yummy)

I had some leftover chicken in the fridge and a couple of ripe avocados, so I did this...

Avocado Chicken Salad

9 oz chicken breast meat (cooked, skinned, boned)
7 oz avocado (2 small or 1 large)
1/4 cup mayonnaise
salt and pepper to taste

For the chicken, I used the breast meat from a rotisserie chicken. I also used two of the smaller dark green Mexican avocados.

Chop the chicken into bite size pieces.
Chop half the avocado into the same size pieces as the chicken.
Toss the chicken and chopped avocado in a bowl.
In a separate bowl mash the remaining avocado until creamy.
Add the mayo to the mashed avocado and mix thoroughly.
Add the avocado mayo mix to the chicken and toss.
Salt and pepper to taste.

Makes 2 cups, enough for 4 sandwiches.

If you care about these things...
Serving size: 1/2 cup
Calories: 224
Fat: 13 g (mostly good fat from the avocado)
Carbs: 4 g
Fiber: 3 g
Sodium: 180 mg
Protein: 21 g

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Comments

( 3 comments — Leave a comment )
taibhrigh
Jan. 21st, 2012 09:18 pm (UTC)
That just sounds awesome!
aeoncole
Jan. 21st, 2012 09:22 pm (UTC)
Totally was. I added some celery and onion after the fact. My husband doesn't like crunches in chicken salad.
taibhrigh
Jan. 22nd, 2012 08:23 pm (UTC)
I was thinking that I would add that too :)
( 3 comments — Leave a comment )

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