Avocado Chicken Salad
Yesterday I had a chicken salad extravaganza. I bought four chicken breasts and made three different types of chicken salad that I found in this months Cooking Light. This one was my favorite.
My fiance really liked the tzatziki chicken salad (coming soon) and there was another one we had not tried yet because it was slow cooking in the crock pot (also coming soon). Y um.
Speaking of chicken, today is my cheat day on my diet. I allow myself one day a week to eat what I want (within reason). We are having lunch today at a place that my fiance and his friends call “Chicken Lunk” because they don’t want anyone to know the real name.
What is a “lunk” guys? Anyway, they have the worlds best chicken sandwiches. It’s Peruvian chicken, and their white sauce is to die for. I’ve tried to recreate it and I just can’t figure out what’s in it.
Supposedly you are not allowed to bring the girl you are dating (says my fiance and his friends) to this top secret restaurant with amazing chicken sandwiches unless you have been with her for two full years. You have to trust that she won’t tell the world the real name of their top secret restaurant.
Doesn’t that make you want to try this place even more?! And, men who create rules and secrets over chicken sandwiches … are men I want to be around for the rest of my life. My lips are sealed.
But, I will tell you how to make this avocado chicken salad. It’s the bomb and healthier than what I am going to eat today.
Shopping List (recipe from Cooking Light)
2 tablespoons olive oil
2 tablespoons fresh lime juice
3/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 cup chopped fresh cilantro
3/4 cup refrigerated fresh salsa
1 ripe avocado, peeled and chopped
Whole wheat or low carb tortillas
1. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add chicken and cilantro; toss to combine. Gently fold in salsa and avocado.
Cooking Light served this on chips, I liked it in a tortilla with bean sprouts for extra crunch. Also, I made fresh salsa with red onion, tomato, cilantro, lime and salt in the food processor. I poached my chicken and shredded it with a fork.