Smoked Paprika Chicken Salad with White Beans
Servings
4Serving size
about 1 3/4 cupsThis recipe can easily be multiplied and keeps well, refrigerated, 3-4 days.
Ingredients
| 16 ounces Boneless, skinless chicken thighs |
| 1 medium Avocados, raw |
| 1/2 cup Nonfat Greek Yogurt |
| 1 tsp. Lime zest (about 1/2 lime) |
| 1/2 lime yields Lime juice, raw |
| 4 tsp.. Smoked paprika |
| 1/2 tsp. Salt |
| 1/4 tsp. Cayenne pepper |
| 1 tsp.. Honey |
| 4 Medium stalk Celery, raw (small dice) |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 4 Tbsp. Pumpkin seeds |
| 4 large Green onions (thinly sliced crosswise) |
Instructions
When the oven comes to temperature, add the chicken thighs and roast, turning once, for about 15-20 minutes or until the internal temperature reaches 160F.
Place the avocado in a large mixing bowl and mash until smooth.
Add the yogurt, lime zest, lime juice, paprika, salt, cayenne, honey, and black pepper and blend until smooth.
Place in the refrigerator to chill.
When the chicken is done, allow the thighs to cool on the counter, then refrigerate, left whole, for at least two hours.
Cut the chicken thighs into small dice and add to the sauce along with the celery, beans, pepitas, and green onions. Fold together gently.
Chill thoroughly before serving.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
You can make this recipe with almost any protein, from beef to pork, but I think it would also be especially good with shrimp. Slice the shrimp lengthwise before sauteing the shrimp with a teaspoon of olive oil, then chill.