Who doesn't like chicken salad? It's easy to make, semi-healthy (if made with right ingredients), and very versatile. You can eat it by itself, on a sandwich, in a wrap, or any other way you want. If you think that a regular chicken salad is good, wait until I show you the recipe for an avocado chicken salad with avocado dressing, it's absolutely genius! Super flavorful, super healthy, super colorful, and super delicious! I found it in my favorite cooking magazine: "Everyday Food" by Martha Stewart. If you don't have a subscription to it yet you should definitely get one asap, it's really good. You start with making your own dressing, which already tells you that it's going to be much better than using "who-knows-what's-inside" store one. What you need to make the dressing is:
1 cup fat free buttermilk
2 chopped scallions
1/4 cup chopped parsley
1/4 cup chopped mint
lemon juice (from half a lemon)
salt and pepper.
All you have to do is blend everything together in a food processor until smooth. How easy is that?
It's so yummy that I think I ate half of it by the time the salad was ready! Speaking about salad. Here is the list of ingredients:
2 chicken breasts, cooked and shredded
2-3 celery stalks, finely chopped
3 chopped shallots
1 avocado, diced
salt and pepper
our delicious avocado dressing
Combine all the ingredients, season with salt and pepper to taste, and toss everything together (gently). In my opinion it's absolutely the best when served on a slice of a warm bread (I use the Pillsbury French Bread that you bake yourself).
Do you see the size of that sandwich? It will definitely keep you full and satisfied for a long time. You don't even have to feel guilty about all these carbs in bread because all that veggie action cancels them out! If you are an avocado lover like me, you will definitely love this salad!