Eat This: Avocado Chicken Salad

Eating healthy while having a busy schedule both of my own and of my family has been a challenge for me over the years. We find ourselves on the go, eating take-out lots of nights, way more than I ever did growing up. If not take out, then fast food in-between sporting events are the alternative. Not good. And having a child who has sensitivities to gluten as I so discovered this summer, I’m shifting to as many protein based recipes or paleo type foods as possible.

I don’t even remember where I stumbled upon this recipe, but I’m SO glad I did. I am always looking for lunch options for myself as I have NO excuse for that meal to not be healthy, even though I might be in-between tasks, jobs, appointments. This is the perfect thing for lunch, for a luncheon, even for a light dinner. And the best thing is it was SO easy. I actually used a rotisserie chicken from the grocery store and it cut the prep time down by so much. Brilliant idea! (Remember I talked about what to do with rotisserie chickens HERE).

Here’s my easy Avocado Chicken Salad.

Avocado Chicken Salad

2 or 3 boneless, skinless chicken breasts,
1 avocado,
1/4 chopped onion,
juice of 1/2 a lime,
2 Tbsp cilantro,
salt and pepper, to taste.

Cook chicken breast until done, let cool, and then shred. Mix with all other.

I made mine with extra cilantro, because I LOVE cilantro. I x-nayed on the onion. If it’s not necessary, I try to avoid them. Icky stinky for me. You can eat this on toast or a croissant, serve it in the avocado shell like I did, or even on top of big tortilla chips and sprinkle a bit of cheese. — melt for nachos! Seriously THE BEST recipe ever for healthy and yummy lunch.

And chicken salad with NO mayo! Talk about extra bonus points for this one!