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
Ingredients
- 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.
Directions
Directions
- Combine the chicken, onions, black beans, tomatoes, pimentos, and corn in a bowl
- In a separate bowl, mash the avocado and add the lime juice to the mixture
- Add the avocado to the other ingredients and blend together
- Adjust salt and pepper to taste
- 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!
