It’s really hard to imagine, but a great chicken salad can actually be made from the same ingredients that you would put into a regular chicken salad. It really just depends on what you use to make your chicken salad.
If you want something with a stronger taste, you might want to use a spicy sauce to make it a bit more interesting. You can also find recipes that include tuna, mangoes, and even grilled shrimp.
All of these will give you a healthy alternative to the more traditional choices of sandwiches like the deli meat sandwiches and the vegetarian chili dogs. It is summertime and your family loves chicken salad, so you are trying to plan a family outing to a nearby park but you have run out of time.
You know that when you take away all the fresh vegetables and breading your creation will be less than spectacular. What to do? A great substitute for your traditional recipe is a chicken salad stuffed avocado.
This light and healthy take on the classic southern dish makes an excellent meal that everyone will love!
A quick way to have chicken salad on a weeknight is to throw a few handfuls of this gooey, yet sumptuous dish into your slow cooker and turn it on the next day. To make it a little richer, you might consider topping it with some shredded sharp cheddar or Colby-jack cheese.
Or even better, put some shredded sharp cheddar or Colby-jack cheese on top of some fresh, cut tomatoes and top with a little bit of guacamole for texture and a little bit of heat. That’s the secret to a fast meal that won’t take all day.
Chicken salad stuffed avocadoCourse: SaladCuisine: AmericanDifficulty: Easy
Chicken salad stuffed avocado is a great low carb and whole30 lunch recipe. You can whip this healthy recipe up in minutes and serve it for lunch or dinner.
2 cups shredded chicken rotisserie or baked
1/2 cup paleo mayo (see notes for homemade mayo)
2 teaspoons spicy brown mustard
¼ cup diced red onion
¼ cup diced celery
1 teaspoon fresh parsley chopped
1/2 teaspoon salt
1/4 teaspoon pepper
- if you’re baking the chicken, bake 3 chicken breasts at 400°F for 20-25 minutes. Shred the chicken breasts or rotisserie chicken with 2 forks and set aside. Pit avocados. Scoop out a little more of the middle of eachand place in large bowl. Mash gently with a fork then add the rest of the ingredients to the bowl and mix together.
- Scoop the chicken salad filling back into the avocado and serve immediately.
- Meal prep instructions: Follow the recipe instructions but don’t cut the avocado or hollow out the center. Just add the chicken with the mayo and rest of the ingredients and separate it into individual meal prep containers. Put an avocado in your lunch and when you’re ready to eat you can halve it and scoop the insides into your prepped chicken salad and add the rest inside the avocado.
- To make homemade mayo: Add 1 egg, 2 teaspoons lemon juice, 1 tsp brown mustard, ¼ tsp salt and ¾ cup light tasting olive oil in a tall jar/cup and mix with immersion blender for 20-30 seconds. Can also use a traditional blender.
Reference : whatmollymade.