Amazing Avocado Chicken Salad with a Vegan Option

chicken saladI often struggle to find good lunchtime ideas for myself. Eating gluten free (and not liking to spend $5 or more on a loaf of gluten free bread) means I don’t eat sandwiches much. Egg salad and chicken salad are a couple of my favorite options. They’re easy to make at home, too. And while I do enjoy a good salad, sometimes I just want a little more variety. So I’m always looking for new lunch ideas.

Last week, I cooked some boneless skinless chicken breast in my slow cooker. It wasn’t bad, but the flavor was a little bland. What can I say? We all have our off days. Unfortunately I had made a large batch, as I was hoping to save some cooking time for a couple of days. So what to do with the extra?

I hunted around my pantry and refrigerator for ideas. There was a bag of avocados on my counter that needed to be eaten, and the wheels started turning. What I came up with was hands-down the best chicken salad I have ever had in my life. (I’m sorry. It was just so good that I can’t be modest here.) Plus it’s easy to make!

chicken saladAmazing Avocado Chicken Salad

First, I shredded 2 pieces of the cooked chicken breast and put it in a medium sized bowl. I chopped 2 roma tomatoes and added them to the bowl with the chicken.

Next I chopped 2 avocados and put them in a blender. I added approximately 2 tablespoons of mayonnaise (I’m estimating here because I almost never measure when I cook), 2 teaspoons of garlic powder, 1 tablespoon of lemon juice, and salt to taste to the blender. Then I blended everything together. I did need to add a bit of water to get a nice, smooth consistency.

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Finally, I poured the avocado mix over the chicken and tomatoes and mixed everything together. I ate mine right out of the bowl, but you could serve it on bread, a tortilla, or a lettuce leaf.

For a vegan option, use chickpeas instead of chicken and substitute vegan mayo or skip it altogether.

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Amazing Avocado Chicken Salad

Ingredients

  • 2 cooked chicken breasts, shredded
  • 2 roma tomatoes, chopped
  • 2 tbsp mayonnaise
  • 2 tsp garlic powder
  • 1 tbsp lemon juice
  • salt to taste

Instructions

  1. Place shredded chicken and chopped tomatoes in medium sized mixing bowl.

  2. Add avocado, mayonnaise, garlic powder, salt, and lemon juice to blender. Blend until smooth, adding water in small amounts if necessary to get the right consistency.

  3. Pour avocado mixture over chicken and tomatoes and mix well.

  4. Serve on bread, a tortilla, or a lettuce leaf.

Recipe Notes

For a vegan version, use chickpeas instead of chicken and omit mayonnaise or use a vegan version.

Don’t forget to save this recipe for later and let me know what you think in the comments! Then check out these other recipes:

Loaded Breakfast Bars

Sour Cream Enchiladas

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