We’ll be honest with you, this isn’t a recipe we’ve tried for the first time on the show, it’s just one we really like. It is so cheap and easy, and really good for you too. I think we first ran across this recipe from someone posting it on Facebook, but if you google “Avocado Chicken Salad” you’ll find a ton of different recipes that are all pretty much the same thing. We’ve always eaten ours on a sandwich, but it would also be great wrapped in a tortilla or even just eaten by itself. Our recipe is probably enough for 3 sandwiches, but obviously you can double or triple this very easily. We’ve even made enough for 20 people before.
Here’s what you’ll need:
- 1 large avocado (or 2 small avocados)
- 1 good size chicken breast
- 1 lime
- Salt and pepper
Seriously, this is all you need for the base of this recipe. We’ve seen quite a few different recipes online that say to add some cilantro, but Holly doesn’t love cilantro so we’ve never added it. (However, it would probably be a good addition if you like that flavor) We’ve done some garlic powder mixed in before and that was a good complimentary flavor. The one thing that Kenny thinks is missing is some sort of tomato flavor, so he’s been known to put the tiniest amount of salsa on his sandwich and that seems to hit the spot.
So a few optional additions:
- Bread (if you want to make it a sandwich. We really like Ciabatta rolls)
- Garlic Powder
- Pico De Gallo (not mixed into the salad, just to use as a condiment on the sandwich)
- Your favorite cheese
Alright so here are your steps:
- Season the chicken breast with salt and pepper and bake until it reaches an internal temp of 165 degrees. We usually use frozen chicken breast cutlets which take about 25 minutes at 375 degrees. You can bake your chicken ahead of time too because it is a cold salad. We’ve baked the chicken 3 or 4 days before mixing it into the salad and we didn’t notice a difference.
- Shred the cooked chicken up and put it in a mixing bowl
- Cut and pit an avocado (here’s a video link if you’ve never done it) and put the avocado flesh in the same bowl with the chicken
- Cut your lime in half and squeeze out as much juice as you can into the same mixing bowl
- Add any seasonings you’d like here. Salt and pepper are a must, but you can try garlic powder or cilantro or maybe even some cayenne if you like it spicy.
(Let us know if you added anything we didn’t mention and what you thought)
- Just use a fork to mash up the avocado and mix in with the chicken until all of the chicken is covered with the avocado and there isn’t any just loose lime juice floating around in the mixture.
- Toast your bun and add enough of the salad to the bottom half to cover to the edges. (This is where Kenny would put a small amount of pico on his) Put a slice of cheese on top and then add the top half of the bun.
Super easy and so good!
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