Wednesday, April 16, 2014
Who wouldn't love a good chicken salad! And if it's light and fresh, all the more better right. The recipe doesn't use any mayonnaise in it. Avocado gives the nutrient while keeping the bad fat out of the equation. I buy a bagful of avocados, usually containing about 6, take one or two out and leave the rest in the refrigerator. This way all of them don't ripe at the same time. My kids don't really enjoy guacamole, which is my hubby's and my favorite. We both can sit and gorge on it. For the nutrient sake, I try to hide them in many forms. Especially one of my kids favorite curry base is avocado. Shhhh... don't tell them, they love it since it has paneer (cottage cheese) in it. I will post that recipe sometime soon.
Another exception is this chicken salad. They simply love them in wraps. Though several times they mention that they don't really like avocado, they always manage to finish them. It hardly takes few minutes to put together if you have cooked chicken ready. So it's easy lunch box idea. They do stay green for few hours, and then starts to darken a little. Here is how to make this delicious, healthy chicken salad.
Prep Time: 15 min | Cooking Time: 15 min | Serves: 4
Chicken - 2 (boneless, skinless chicken breasts)
Avocado - 1 (ripened)
Onion - 1/2 Cup Chopped fine
Red Bell Pepper (optional) - 1/ 4 Cup Chopped fine
Cucumber (optional) - 1/4 Cup Chopped fine
Lime juice - 1 tbsp.
Cilantro/ Coriander Leaves - handful (cleaned and chopped)
Salt and Pepper - to taste.
Method of Preparation:
~ Cook chicken breast until done. Let it cool and then shred.
~ Mash Avocado in a bowl and mix with all other ingredients.
~ Finally mix with chicken, adjust salt and pepper and place it in the refrigerator to chill for atleast half an hour.
You might also be interested in these Avocado recipes -
Corn & Potato Stuffed Sandwiches
Banana Avocado Breakfast Smoothie
Avocado & Bell pepper Muhammara
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