Easy Chicken and Avocado Salad
Leftover chicken and creamy avocado combine to make a terrific chicken and avocado salad. Use leftover chicken or rotisserie chicken.
Servings: 4
Calories: 415kcal
Ingredients
- 1 ¼ pounds cooked chicken breast, cubed
- 1 medium ripe avocado
- 1 large celery rib, chopped fine ½ cup, optional
- 1 small shallot, finely chopped 2 tablespoons
- 1 tablespoon chopped fresh cilantro sub parsley
- 1 small garlic clove peeled and zested
- 1 lime juiced
- ¼ cup Vegenaise or your favorite mayonnaise
- ¼-1/2 teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Chop the chicken into into small, bite-sized cubes with a sharp knife.
- Run a sharp knife edge around the center of the avocado lengthwise. Twist the halves in opposite directions and open the avocado. Remove the seed by lodging the sharp edge of the knife into the seed, then twist to remove. If this makes you nervous, hold the avocado half with the seed in a kitchen towel. Remove the seed. With a a small knife, slice a grid into the avocado flesh, then scoop the diced avocado into a medium bowl.
- Chop the celery, shallot, cilantro and garlic and add to the bowl. Add the lime juice and mix gently. You can leave it diced or mash it smooth like guacamole. Add the chicken and mayonnaise, mix gently, and season with salt and pepper and enjoy. If you have an extra lime you can serve wedges for people to squeeze over the top.
Notes
Options:
- Add chopped walnuts for more crunch and healthy fat.
- Skip the celery if preferred.
- Swap the cilantro for fresh flat leaf Italian parsley if you dislike cilantro.
Nutrition
Calories: 415kcal | Carbohydrates: 8g | Protein: 45g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 120mg | Sodium: 336mg | Potassium: 652mg | Fiber: 4g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 2mg