Avocado Chicken Salad
Makes 3 – 1 cup servings
• 2 cups poached chicken finely diced (10 oz)
• 1 medium Hass Avocado, mashed
• 1/3 cup celery, finely diced (1 large rib)
• 2 tbsp red onion or scallion, minced
• 2 tbsp cilantro, finely chopped
• 2 tbsp avocado oil (or your favorite)
• 1 tbsp fresh lemon juice (or lime juice)
• salt and pepper to taste
1 Prepare the celery, onion, and cilantro, placing in a medium bowl. Dice the chicken and add it to the bowl with the vegetables.
2 Cut into the avocado with a chef’s knife until the blade hits the pit. Slide the knife around the pit, cutting the avocado in half. Twist the halves to separate. Remove the pit by tapping the knife into the pit until it sticks, make sure the avocado half is held steadily on a cutting board before attempting. Scoop out the avocado flesh with a spoon and place into a small bowl. Mash with a fork until smooth and creamy. Stir in the lemon juice and oil.
3 Add the mashed avocado to the to the chicken and vegetables and stir to mix. Serve over lettuce or enjoy on a low carb bagel.
Wife, Mother of 2 & Owner of FT Nutrition which you can follow at https://www.facebook.com/FTNUTRITIONFT/.
Flavia is an international registered dietitian from Brazil with more than 15 years of experience developing health programs as well as providing cutting-edge nutrition counseling and services to a wide variety of individuals and groups. Her specialties include health promotion, disease prevention, weight management, sports nutrition, wellness, and fitness. She is an international member of the Academy of Nutrition and Dietetics. She holds a Master degree in Public Health Nutrition from Emory University, U.S. and a Master degree in Sports Nutrition from the University of Sunshine Coast, in Australia. She also has a Post-Graduate Diploma in Nutrition and Physical Activity from the Universidade do Estado do Rio de Janeiro, Brazil.