I've been craving chicken salad lately, but the grocery store version is loaded with heavy mayonnaise. I usually make chicken salad or egg salad with a sour cream base, but my sour cream went bad and I had an avocado, so I decided to give it a try. It turned out so good that I may never buy the store bought version again!
In all fairness, I used chicken that I cooked with Italian dressing, so the chicken already had a nice zing of flavor. The other seasonings I used were garlic powder and the garlic and herb Mrs. Dash. I happened to have bottled lime juice on hand from the Cilantro Lime Chicken burrito bowls I made last week, and the flavors paired perfectly. If you want more of a guacamole flair, add a little salsa or diced tomato and some taco seasoning. If you prefer a more traditional chicken salad texture, using chopped celery and onion or even diced apples could give it a nice crunch.
Ingredients:
1 ripe avocado
1 cup diced chicken, approximately
A squirt lime juice
Seasonings to taste
Slice the avocado and scoop out of its skin. Chop finely and lightly mash. Add chicken to desired texture, and stir in juice and seasonings.
Let it rest an hour to allow flavors to marry - if you can wait that long before digging in! Serve with crackers or tortilla chips. Enjoy!
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