Saturday, May 10, 2014

Avocado Chicken Salad

After a busy day today, we decided to have an easy and comfort food style dinner. In a never ending quest to replace unhealthy foods with healthy ones, I made up a batch of this avocado chicken salad. It uses avocado to replace most of the fatty mayonnaise with healthy fat-filled avocado.

I ate mine with some organic blue corn chips while Matt and the kids ate theirs (Gabriella sans avocado) over some basmati rice.

2 1/2 cups shredded cooked chicken, cold (great use for leftovers!)
2 medium size avocados
1/3 cup finely diced onion
1 medium organic tomato chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup organic mayonnaise (I use Spectrum brand)

Put everything in a bowl together and stir until blended.

Easy and delicious! I love how the avocado takes the place of the normal CUP of mayo that you would normally use and not think twice about. Avocados are such a great source of healthy oils and fats. Mmmmmm, I want to eat one now just thinking about them!

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