A super quick and easy lunch option: Avocado Chicken Salad! It’s filling and comes together in 5 minutes. It also can be made the night before for a quick lunch you can grab when walking out the door!
You can make the recipe as is, or make one slight adjustment to make it paleo (add a handful of green grapes instead of the sweet relish). You can also make it with a paleo friendly mayo OR a dairy free mayo to suit all your dietary needs. With the addition of avocado, it has natural healthy fats that keep your daily diet in shape!
See the See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 2
Preparation + Cooking Time: 5 minutes
Suggested kitchen tools: 1 small mixing bowl, fork, tablespoon, sharp knife
Ingredients:
5 oz. can of roasted chicken breast (I used Wild Planet organic chicken)
3 tablespoons mayonnaise (I used Primal Kitchen)
2 tablespoons sweet relish
1 teaspoon adobo seasoning (I used Frontier brand)
1 avocado
Optional: grain free crackers (I like Simple Mills brand)
How-To:
Drain the chicken and place in a bowl. Use a fork to separate if necessary.
Add mayo, relish and seasoning and mix well
Slice the avocado in half with knife and remove the pitt. Spoon 1/2 the chicken salad into one half of the avocado, and the rest into the other half.
Eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods, but the ingredients could be found at most grocery stores and online
Can’t find adobo seasoning? Use a bit of pepper and some ground garlic granules
Need it to be paleo? Add a handful of halved green grapes in lieu of the sweet relish.
Need it to be dairy free? Use a dairy free mayo.
Did you make my recipe or have feedback? Leave me a comment or fill out the form below!
I also love to hear how people made my recipes their own! Post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations
The Quickest Avocado Chicken Salad (DF, GF, P)
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Food prepared, styled and photographed by Carolyn J. Braden