![]() The results were a big success and whether you make this to take for lunches or bring it to a Spring potluck, it’s sure to be a hit. I started with a great recipe from Kalyn’s Kitchen and decided to add cucumber to fill it out with a little crunch and bacon for a salty, smoky twist to all the fresh flavors. I still used a bit of mayonnaise, but adding rich, creamy avocado means you can use less. I am generally not a big mayonnaise fan, so I’ve been meaning to try making chicken salad with avocado. Option: Add 1/3 cup cooked and crumbled bacon Option: Add 1/3 cup sundried tomatoes, sliced. Option: Add 1 jalapeno, finely diced Option: Add 1/2 cup celery, diced. Option: Replace the parsley with cilantro, or basil, etc. Option: Replace green onions with red onions. Cook the chicken until no longer pink inside, about 25-30 minutes. Option: Replace lemon juice with lime juice. Combine the Salt, Paprika Powder, Garlic and Onion Powder in a small bowl and season the chicken all over. Place the chicken onto 1 baking sheet, and the cashews onto a separate, small baking sheet. A serving is hearty and filling without feeling heavy – perfect for Spring! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! Rub the avocado oil over the chicken breast, and then rub in the curry powder, covering all the chicken. I ate this straight out of the bowl as a salad and also stuffed into a pita pocket for a sandwich. Cool, crisp cucumbers, chunks of rich avocado, a bit of creamy mayonnaise, the bright flavor of lime, a sprinkle of green onion and cilantro, and the smoky taste of bacon take this hearty and low carb avocado chicken salad to the next level. Mix chicken, rice, 2 avocados, 3/4 cup chopped onion, 1 cup mayonnaise, pepper, salt and parsle. This fresh take on chicken salad has Spring written all over it. 4 oz /100g chicken breast, cooked 1/2 avocado, large 1 egg, hard-boiled 1/3 cup tomatoes 1/2 cup spinach 1-2 scallions, thinly chopped 1 cucumber, chopped.
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