Avocado Chicken Salad
This creamy, yet mayo-free, twist on a classic dish is something every brunch, beach visit, and fast-paced work day needs! Make this as a kid-friendly snack or fueling part of your meal, which tastes delicious with the contradiction of crunchy crackers for dipping or crushed nuts in the mix. With just six base ingredients, the rest being seasonings + spices, it will be ready to be enjoyed before you know it!
Ingredients:
1 pound organic chicken breasts
3 medium-sized avocados, ripe
1/4 cup + 2 tbsp scallions, finely diced
1/4 cup red onions, finely diced
1/4 cup extra-virgin olive oil
3 tbsp lemon juice
3 cloves minced garlic
1/2 tsp of each: dill, oregano, pepper, pink salt
Directions:
Shred the chicken by either cutting or slicing it up.
Place the shredded chicken in a pan and sauté it until fully cooked.
Meanwhile, mash the avocados until smooth in a medium-sized bowl.
Stir in the rest of the ingredients until everything is well-incorporated.
Serve with crunchy crackers, on a bed of greens, crispy toast, or simply grab a spoon and enjoy!
Store leftovers, if any, in an airtight container for up to one week.
Notes:
To keep it from browning and the flavors alive, store the avocado’s pits with the chicken salad.
