Avocado Chicken Salad
Bringing it back to some more recipes from my college days! This Avocado Chicken Salad used to be in my meal planning line-up for my super jam packed weeks of school, acro practice, strength training, and tutoring sessions. This salad is great to make in bulk for lunch and dinner during the week without the hassle of even having to heat it up! You don’t even need to turn on the oven to prep this one! This is a super simple and yummy salad that will keep you satisfied and full for a while because of the protein from the chicken and the healthy fat from the avocado. Clean and fresh ingredients + a homemade dressing to top it off! I haven’t made this recipe in quite some time but now I remember why I loved it so much back then! The one thing I will say, the avocado can start to turn a little brown after a couple of days but the lemon juice in the dressing should help it last a little bit longer. If you are very particular about your avocado you could always hide a pit in the salad somewhere and that should also help it last a little bit longer. Just be sure that you remember the pit is in there and you don’t accidentally try and take a bite of it lol.
There are 2 options when it comes to the chicken in my opinion. Both options are very easy, but it is truly up to you and your preference. I have done both ways and both are great options. The first option is taking 2 boneless skinless chicken breasts and boiling them in salted water. Once they are fully cooked through you will have to take a couple of forks to shred the chicken to put directly into the salad. The second option is what I did the last time I made this meal. I decided to buy a rotisserie chicken from the grocery store and picked it apart by hand when it was time to add the chicken. I mean… who doesn’t like a good rotisserie chicken? Some might say this is the lazy option but I would personally say that it is a pretty dang smart option. 💁🏼♀️
Also just a quick note that I should address. I sometimes put measurements when it comes to spices and sometimes I don’t clarify. To be honest, I usually guess about how much of a particular spice I use but I always eyeball it when I am cooking my meals. I like to taste and adjust as I go! If I don’t specify a particular measurement, don’t be afraid to comment and I can try and clarify for you! Now, let’s get into it!
INGREDIENTS:
1 Cucumber, quartered
1/2 Red Onion, sliced
4 Roma Tomatoes, diced
3 Avocados, diced
1/4 cup Fresh Cilantro, chopped
~2 C Rotisserie Chicken, Shredded OR 2 Boneless Skinless Chicken Breasts, shredded
1 Lemon, juiced
2 TBSP Olive Oil
Salt
Pepper
Garlic Salt
INSTRUCTIONS:
Get a large mixing bowl ready to start adding ingredients to.
Place avocado, cucumber, tomatoes, red onion, and cilantro to the mixing bowl.
Shred/pick apart the rotisserie chicken and add to the bowl. Mix all ingredients together.
Add salt, pepper, olive oil, lemon juice, and garlic salt. Mix well!
ENJOY!
