No mayo chicken salad. So…healthy chicken salad! It’s even green, so you know it’s ok.
This weekend, the Eagles play the Packers. Two green teams! There’s almost no better week for this blog to release this one. And since the Eagles have a chance of winning this one because Aaron Rodgers is hurt, I’m pretty excited today.
Mayonnaise is good in small doses, but ultimately it’s plotting to kill you. Avocados, on the other hand, are good for you and have some sort of Omega fat thing. I don’t know. I’m not a doctor. But what I do know is that avocado puree is damn good, so instead of covering chicken in mayo, we’re subbing in some avocado, giving it a southwest flavor and eating sandwiches.
1 lb. chicken, cooked and shredded
juice and zest of 1 lime
1/4 cup oil
4 garlic cloves, minced
salt and pepper
1/4 cup red onion, diced
1/4 cup celery, diced
1/4 cup bell pepper, diced
You can either buy chicken at the store pre-cooked, or you can make chicken the way you make chicken salad. I prefer to roast mine in the oven first, then shred it and cool it before using. Personally, I think boiled chicken is just a straight up violation. I also like to use a combination of breasts and thighs, because I think thighs just have more flavor. Your call.
To make the avocado puree, pulse the garlic and cilantro in your processor, then add the avocado, lime and oil and work it until it’s smooth. Season to taste.
When the puree is done, fold some of it into a mixing bowl with the shredded chicken, as well as the onion, celery and bell pepper. The mix should be chunky, like chicken salad, so make sure you don’t use too much avocado. It’s ok to have leftover avocado!
Wait, that’s it? Just eat it? Sure! Eat it with a spoon. Put it in a salad. Or sandwich that up with a wrap or some toast. In the picture above, I’ve got it on some good quality marble rye with tomato and a little bit of turkey bacon. And I’m typing this just in time to make me hungry for lunch.