Monday, January 21, 2013

Chicken Avocado Salad

I love chicken salad, but I always felt kind of guilty because it is usually made with a lot of mayonnaise or cream, which isn't exactly the healthiest. But then I found this delightfully tasty and healthy recipe, and I may have gotten just a tinsy bit excited.
The salad still has a small amount of mayonnaise in it, just to help with flavor and consistency, but the major awesome healthy ingredient is avocado. I LOVE avocado, it's so versatile. You can even make healthy instant chocolate pudding with them! The avocado lends a great creaminess and flavor to the chicken and of course, it's super healthy.
The other thing I liked about this recipe is that is does not have celery in it. I have never like celery, but especially in chicken salad. Of course, you can feel free to add it to this recipe if you'd like!
I bought some delicious croissants from a bakery down the street from where I live, and toasted them very lightly under the broiler. French, Italian, whole wheat, white, rye..pretty much any bread would be fine with this.
This is hands down the best chicken salad sandwich I have personally ever had, and I will probably make this quite often, as it is a cheap (I figured out about $3 or so per sandwich), healthy, quick and very tasty meal that is great for breakfast, lunch or dinner.
This recipe did not have measurements, so I just tell you the approximate measurements that I used (enough for 2 sandwiches).

Chicken Avocado Salad
(Adapted from Becoming Betty)

4 chicken tenderloins, cooked and shredded
1 medium avocado, mashed or blended until smooth
1 Tbsp mayonnaise
2 green onions, thinly sliced
a tiny handful of cilantro, chopped (or more if you desire)
salt and pepper to taste
about 1/2 -1 Tbsp lime juice, or to taste

Mix all of the ingredients together, changing measurements to your taste. Serve on desired toasted bread. (Very good on croissants!)