Oh, avocados... how I love you.
I went the vast majority of my life, up until a few years ago, absolutely hating avocados and anything to do with them. I think it was that child mentality. It's green and slimy and there for must be gross!
I'm not sure what it was. Okay. I do know what it was. Guacamole.
Now I find any excuse I can to use an avocado.
One thing I have always loved, is chicken salad.
Not chicken - on - salad. But chicken salad.
If you aren't a fan of mayonnaise, or cannot have mayonnaise for one reason or the other, then this is the perfect thing for you! This chicken salad is dairy-free and gluten-free.
I tossed the egg in there for added protein, but you could probably get away with leaving that out if you're looking for something egg-free too!
I made this recipe for a serving of one, but it would be very easy to double, triple, etc! I kept it as a serving for one since... it's something that you'll really want to eat the day it's made - otherwise the avocado will begin to turn brown. And that's not exactly eye appealing, now is it?
I stored the other half of my chicken in the fridge for tomorrow and now have a super quick lunch to whip up for myself again tomorrow! If you want to take this in your lunch box, just keep everything separate (egg, avocado, chicken and the dry ingredients.) Then mix together at lunch time. It's as easy as that!
Avocado Chicken Salad (Mayo-less)
Servings: 1 • Size: About 1 Cup • Calories: 282 • Fat: 16.5 g • Carb: 18 g • Fiber: 4.4 g • Protein: 20 g • Sugar: 1.1 g • Sodium: 417.5 mg
1/2 Medium Chicken Breast, Cooked & Shredded
1 100 Cal. Wholly Guacamole Mini (You could also use 1/2 Avocado, Mashed)
1/2 Large Egg, Hardboiled
1 Tbsp. Dried Cranberries (I used reduced sugar ones.)
1 Tbsp. Pistachios, Chopped
Salt & Pepper to Taste
Combine all ingredients in a small bowl together.
Serve atop a croissant, bed of salad, whole grain toast, or even some multi-grain crackers!