October 01, 2012

Creamy Avocado Chicken Salad

I've had an avocado sitting in my fridge for some time now ripening up.  I knew I'd need to use it this week so that it wouldn't go bad.  I decided to use it in chicken salad in place of the mayonnaise.  I plan to add it to my rice cake for lunch this week, but it would also be great served with some corn chips as a dip.

Creamy Avocado Chicken Salad

  • 1 cup chicken breast, cooked and shredded (or canned)
  • 1 ripe avocado
  • ¼ cup corn (frozen or fresh)
  • ¼ cup black beans
  • ¼ cup onions, chopped
  • ¼ cup tomatoes, seeded and diced
  • ½ teaspoon pimentos
  • salt and pepper to taste
  • 2 tablespoons lime juice *
  • ½ cup corn chips, crushed (optional)
* As always recommended when serving avocados, the lime juice is only necessary if you plan on refrigerating this and eating it at a later date.  In my case, I plan on having this for lunch all week so I needed the lime juice.

  1. Combine the chicken, onions, black beans, tomatoes, pimentos, and corn in a bowl
  2. In a separate bowl, mash the avocado and add the lime juice to the mixture
  3. Add the avocado to the other ingredients and blend together
  4. Adjust salt and pepper to taste
  5. Refrigerate until ready to serve on bread, with chips, in the avocado shells
This chicken salad is the perfect lunch substitute for my normal salad.  I prepared mine on a rice cake over a bed of fresh spinach.  It was delicious! I'm already looking forward to having some again tomorrow for lunch!

No comments:

Post a Comment