FIESTA CHICKEN SALAD
Using avocado instead of mayo makes a healthy, dairy free chicken salad. Packed with delicious Mexican-inspired flavors.
Ingredients
- 1 avocado
- 2 cups cooked chicken such as rotisserie shredded
- 1/2 red bell pepper finely diced
- 1/4 cup fresh cilantro roughly chopped
- 2 scallions thinly sliced or 2 tablespoons finely diced red onion
- juice of one lime
- 1/4 tsp. cumin
- 1/4 tsp. smoked paprika
- 1 pinch cayenne pepper
- kosher salt to taste
- black pepper to taste
Instructions
- Mash the avocado in a medium bowl with a fork.
- Mix the remaining ingredients together with the avocado.
- Serve on whole grain bread, serve with crackers or tortilla chips, or serve on lettuce wraps or on a bed of greens
Notes
Store in the fridge for up to 5 days in a bowl with plastic wrap pressed down on the surface, and a squeeze of extra lime juice if you want. This will help prevent the avocado from browning.
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