Chicken Salad with Avocado Twist

One thing my husband and I have always loved is a good chicken salad sandwich. Now I dig the fiber in some good seedy whole wheat bread, but one thing I cannot get down with is all the mayo that comes with a traditional chicken salad.

My inspiration came from using the same chicken salad that I have adjusted to my liking in the past few years, and trying to make it instead with avocado substitute for mayo. My husband was reluctant at first to try a sandwich that looks so green. After trying it, he attests that the substitution is bona fide delicious, and not just a healthier version.

Don’t get me wrong though, avocados are a superfood. I can find a way to add them to almost any meal. Avocados have the fats that our body needs to keep LDL (bad) cholesterol low and is naturally fortified with vitamins. Also it is high in fiber and low in net carbs which serves my purposes well.

So, here is how I make my chicken salad. I make this recipe to serve two with leftovers that are great on day two, especially as a packed lunch!

Servings: 4-6

Time: 30 minutes

Ingredients:

  • 1 lb of chicken breasts
  • 2 ripe avocados
  • 3 hard boiled eggs
  • ½ a yellow onion, finely chopped (you can use red onion too for a spicier flavor)
  • 3 stalks of celery, finely chopped
  • 1 c. chicken broth
  • ½ c. relish

Seasonings (these can be adjusted to taste):

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp celery salt
  • 1 tsp black pepper
  • Salt to taste

 

Method:

  1. Start on stovetop with cooking chicken breasts on medium heat in chicken broth for moisture. To ensure they are fully cooked, cook for about 7 minutes on each side. Set aside when done and let cool.
  2. Make 3 hardboiled eggs with well-cooked center, and cooled in ice water for at least ten minutes before peeling and adding to mixture.
  3. Mash ripe avocados with fork and add to mixture with chopped onions, celery and relish.
  4. Add seasonings: garlic powder, onion powder, celery salt, black pepper and salt.
  5. When eggs are cooled add to mixture and crumble with a rubber spatula.
  6. Remove chicken from broth, cut into chunks and add to mixture. You can also add some extra seasonings to the chicken if you prefer.
  7. Refrigerate mix for at least one hour to let the flavor totally develop.

The great thing about this mix is that the avocado stays green looking and does not turn brown while refrigerated. Like I said the amount of seasoning in this mixture is totally adjustable. I find that the celery salt is a key ingredient. Although I had to search, I found my bottle of celery salt at Walmart.

So there you have it, a recipe high in fats and proteins from the eggs, avocado and chicken. Not to mention the crispness of celery and onions. I have served this recipe with lettuce and tomato, but my personal favorite is to toast the chicken salad on a whole wheat bread with a slice of melted Colby jack. Let me know if you have tried this recipe!

Healthier for you food can taste good,

 

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