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Wednesday, January 06, 2016

Avocado Chicken Salad


  • Boil 2 pounds of chicken.
    • I used boneless, skinless chicken.
    • I like to sometimes use chicken on the bone, because it adds another layer of flavor and makes great chicken broth.
    • What's important is that you have chicken meat equal to 2 pounds (pre-cooking) once the bones, fat, etc. are removed.
  • Season while the chicken is cooking.
    • I mix it up but usually use Cavender's, dill weed, rosemary, Italian seasoning, coriander, caraway, garlic powder, salt.
  • Let the chicken cool, and trim off any fat, skin, or bones.
  • Shred the chicken by hand or in a food processor.
  • In a separate bowl, mash 2 medium avocados.
    • Add salt and a splash of lemon and/or lime juice.
  • Stir the chicken and avocado together.
  • Add mayonnaise 1 tablespoon at a time until the chicken salad is as creamy as you like.
  • Optional: For an extra kick, add crushed red pepper flakes and a spoonful or two of jalapeƱo cranberry relish.
  • Store in the fridge and eat within 24 hours.  It's best when it has had a couple hours to sit so the chicken soaks up the flavor.  You'll want to eat it within 24 hours or so, because the avocado will start to brown.
Looking for something to serve for brunch or a baby/wedding shower?  This is perfect, because it has a mild flavor.  You can leave out the red pepper or anything spicy to accommodate your guests.  Throw it on mini croissants, and it instantly becomes fancy! :)

Or just make it to serve your family for a couple lunches and dinners! Yay leftovers (easy meal prep!)!!!


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