Chicken Salad with Avocado
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and keeps well, refrigerated, about 3 days. The avocado will darken as it oxidizes, but it will still be good.
Ingredients
| 2 quart Water |
| 16 ounces Boneless, skinless chicken breast |
| 1/2 medium Avocados, raw |
| 2 tsp.. Lemon juice |
| 1 tsp. Garlic powder |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 Large stalk Celery, raw (diced) |
| 2 Tbsp. White onions (minced) |
Instructions
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Add the chicken breasts and poach for about 10 - 15 minutes depending on the thickness. It’s best to use a instant thermometer and remove the breasts just as they reach 165°F.
Remove from the pan and let the chicken rest for about 3 - 5 minutes.
When they are cool cut them into 1/2 inch cubes.
Chill in the refrigerator for about 30 minutes.
When the chicken is chilled place the avocado, lemon juice, garlic powder, salt and pepper in a medium mixing bowl.
Use a fork and mash the avocado until smooth and the lemon juice and spices are blended in.
Add the diced chicken, celery and onion to the bowl.
Fold the salad together gently and chill for at least 15 minutes.
Serve with a 2-ounce whole grain or gluten-free roll.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Avocado makes a perfect replacement for mayonnaise. It is rich and creamy but has a fresh umami flavor that mayo doesn’t have. An ounce of mashed avocado offers about the same creaminess as a tablespoon of light mayonnaise but twice the monounsaturated fat, and best of all – an additional 2 grams of fiber.
This salad is so simple and it is the garlic powder that really brings it to life.