Thursday, September 6, 2012

Make It: Avocado Chicken Salad

I legit just whipped this up maybe an hour ago and decided that it needed a blog post. Yep, it was that good. However, a picture was unfortunately not snapped because it was eaten too fast. Sorry but hunger won out!  It wasn't much of a looker though, so perhaps its best that I spared you?

This week has been the start of my Paleo adventure so I obviously needed something Paleo-friendly for lunch today. I also just bought a bunch of avocados last night and was itching to experiment with 'em. This is what I came up with!

Avocado Chicken Salad
serves 1

1 cooked chicken breast, diced
1/2 of a large avocado, mashed
Red onion, diced
Celery, diced
Dill pickle, diced
A squirt of Dijon mustard
Salt & black pepper
A sprinkling of cumin
A sprinkling of cayenne, if you're daring ;)

Mix all together. Adjust seasonings to your tastes. That's it!

Aside from the chicken and avocado "measurements," the rest of the recipe is merely a guideline. Add or subtract seasonings and mix-ins according to your taste.

While chicken salad is ideal for using up leftover chicken, I didn't have any cooked leftovers so I poached mine up.

To poach chicken, place trimmed chicken breasts on the bottom of a deep-sided saute pan. Cover with water or broth. (You could add veggies or herbs at this point for flavor too, if you were so inclined.) Anyway, bring to a boil and then quickly reduce heat to slow simmer. Simmer until chicken is cooked through. Mine only took about 10 minutes since I'd sliced the breast in half lengthwise prior to starting. Thicker ones will take longer.


Okay, a short and sweet post. Let me know if you give this one a try! 

2 comments:

  1. This salad sounds delish! I need to get some avocado so I can make this. Thanks for sharing the recipe. :)

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    Replies
    1. You're so welcome! I hope that you get a chance to try it out :) Let me know how it goes (and if you make any tasty additions)!

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