This salad is a fantastic spring/summer addition to your weekly lunch menu or to take on a sunday picnic at the park. It ridiculously easy and taste even better!
… And the best part? There’s NO mayonnaise in sight and I promise you won’t even miss it! Oh my, I think my heart and hips just high-fived each other … ❤
avocado chicken salad:
Serving Size: 1/4 of the salad
Points Per Serving: 6pp
2 boneless, skinless chicken breast (about 1lb), cooked & shredded
1 avocado, cubed
1/2 small onion, diced
2 stalks of celery, diced
a good handful of cilantro (or parsley/spinach: which is what I used), finely chopped
s&p to taste
In a large bowl, mash avocado and the chicken together until they look happy 🙂
Fold in the onion, celery and cilantro until well incorporated.
Lastly, squeeze the juice of 1 lime and mix well. (this will add great flavor and keep the salad from browning)
Add more if needed.
s&p to taste: garlic salt is a great addition, too!
Serve as is on a cracker, stuffed in a pita pocket, open-faced on whole grain bread, or as a wrap.(oh, it’s great with a fresh summer tomato!)
*side note: If storing some for leftovers, press some plastic wrap on top of the salad to keep it from browning.