This chilled chicken-avocado salad is the perfect meal for a summer lunch or dinner. The key to the dish is the lime and cilantro used to flavor it, both reminiscent of Mexican cuisine. The tart freshly squeezed lime juice adds a citrusy kick, while the leaves of cilantro add complex hints of pepper, sage, and lemon. The sweet and mild bulb of the green onion adds “crunch,” and the green tops provide a sharper, tangy oniony flavor to the mix.
Not only is this dish tasty and healthy, it’s really easy to put together if you pick up a rotisserie chicken at the market. It takes about 15 minutes to put the whole dish together. You can serve it immediately or you can let it chill so the flavors have a change to meld. This healthy salad is great for a low-sucrose, low-starch diet.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 2 cups cooked chicken, shredded into large pieces
- 2 medium avocados, diced
- 2 tablespoon fresh-squeezed lime juice
- salt to taste
- ¼ cup thinly sliced green onion
- ½ cup finely chopped fresh cilantro
- 2 tablespoons mayo or light mayo
- Shred the chicken into fairly large chunks until you have 2 cups.
- Dice the avocados into medium-sized pieces, mix with 1 tablespoon of the lime juice, and season avocado with salt to taste.
- Thinly slice the green onion and finely chop the cilantro.
- Mix mayo and the remaining tablespoon lime juice to make the dressing.
- Put the chicken into a bowl large enough to hold all of the salad ingredients. Add the sliced green onions and dressing, and toss until all the chicken is coated with dressing. Add the avocado and lime juice in the bottom of the bowl, and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad until it is barely combined.
- Serve right away or chill for a while before serving. This dish could be served inside crisp lettuce cups.
Makes 4 servings
Recipe adapted from Becoming Betty
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