Author: Linda Konkoly

Avocado Chicken Salad

Growing up, chicken salad seemed to show up at every family gathering. But cooking it for my kids never really went over well. When I discovered this recipe, which added some “slime appeal” (that was healthy to boot) it was a smashing success—for both the adults and kids. This is great as dip with crackers or pretzel thins, or paired with tomato and lettuce on your favorite bread or croissant.

Details

Preparation Time: 00:20
Cook Time: 00:30
Cuisine: American
Servings: 8

Ingredients

3 cups of shredded chicken
3 avocados, cubed
1/4 cup of sour cream (or plain Greek yogurt)
2 tablespoons of fresh cilantro
2 teaspoons of lime juice
1 teaspoon of garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup onion, finely diced (optional)
1/2 cup of corn (optional)

Preparation

1Boil chicken until cooked, let cool and shred with a fork.
2Add avocado to large mixing bowl begin to mash until texture is smooth.
3Add remaining ingredients and stir until well combined.
4Serve and enjoy!
5Store leftovers tightly covered in the refrigerator.