45 minutes ago
Wednesday, June 20, 2012
This is a delicious way to make chicken salad.
I was drooling over the recipe on Kalyn's Kitchen, and thought this would be the perfect summer sandwich and be able to incorporate my beloved avocado into a recipe.
Why do I eat avocados only in the summer? They are available from Mexico and California all year round, but they just seem like a warm weather thing to me.
Kalyn uses low-fat mayo, so go ahead if you like it, but I am a Hellman's girl, so I use the real deal.
Chicken Salad w/ Avocado, Cilantro & Lime: (adapted from Kalyn's Kitchen)
1 cup of leftover roasted chicken
2 small ripe avocados, cut into small cubes
3 scallions, sliced thin
1/4 cup of minced red onion
salt & pepper
juice of a lemon or lime
2 tbsp of mayo
handful of fresh cilantro, chopped
Mix all the ingredients together, gently folding the avocado cubes in last.
Season w/ salt & pepper and cilantro at the end.
This was great on whole grain bread eaten at the beach!