Easy and Healthy! Avocado fowl salad with avocado, chopped cooked chicken, apple, celery, and onion. No Mayo!
Avocado Chicken Salad
Photography Credit: Elise Bauer
The theory is simple—a quick, primary fowl salad that makes use of mashed avocado as a binder rather of the additional typical mayonnaise.
That was my theory as I set out to repeat the success we had with our Avocado Tuna Salad. It might be a “sequel” of sorts, hopefully a sequel additional like Toy Story 2 (brilliant!) than the moment Bridget Jones (yikes).
Nailed it! At least I suppose so. You ought to be the last judge.
The unexpected factor on this fowl salad is chopped apple. Apple brings sweetness, tartness, and crunch to the fowl salad, aiding to spherical out the flavors.
Avocado replaces the fats of the mayonnaise, but now not the seasoning. So we’re including salt, pepper, and a nice dose of lime juice. I’m also including lots of chopped recent cilantro, you might absolutely use parsley instead.
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Avocado Chicken Salad Recipe
Prep time: 10 minutesYield: Enough filling for NULL sandwiches or salads
INGREDIENTS
1 cup finely chopped cooked chicken
1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
1 apple, peeled, cored, and finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 Tbsp finely chopped cilantro or parsley
2 teaspoons lime juice or a tablespoon of lemon juice
1/2 teaspoon kosher salt
Pinch of freshly flooring black pepper
INTRUCTION
Sandwich bread or salad greens
METHODHIDE PHOTOS
1 Place the chicken, avocado, apple, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it circular so that everything will get nicely mixed.
2 Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add additional lime juice or salt to taste. If the combination appears just a bit dry, you possibly can stir in a teaspoon or NULL of olive oil.
To store, location in a bowl and disguise totally with plastic wrap so that no facet of the fowl salad is uncovered to air. Will hold just a few days within the fridge.
Serve on sandwich bread, toasted bread, or salad greens (I suggest arugula or watercress for additional zing).
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