One of my self-imposed summer projects is to figure out school lunch ideas for my upcoming first grader; packing lunches is something I am really not looking forward to. If he had a microwave handy, I would be golden...I am pretty good at maximizing leftovers. I am also good at grabbing random ingredients from the fridge in the morning, throwing them in a bag, and making my lunch on the spot at work. Unfortunately, these are not options for my son. I am intent on providing at least a few healthy packed lunches for the week (other days, he may have to buy) that don't take me forever to prepare the night before. I made this
amazing chicken salad twice already this summer and plan to make it several more times while my cilantro is still growing and avocados are a reasonable price. I may have to bite the bullet in the fall and buy the herbs and off-season avocado, though, as this lunch is
that good. (Oh, and my son loved it, too...and we put it on the lunch ideas list.)
INGREDIENTS:
- 2 cups shredded chicken
- 1 avocado
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp lime juice
- 1 tsp fresh cilantro
- 1/4 cup mayo
- 1/4 cup plain Greek Yogurt
DIRECTIONS:
- Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes.
- Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce.
Difficulty: very easy - even easier if you make extra chicken while cooking dinner (like
Pulled BBQ Crescents)
Time: 5 minutes (after cooking and shredding the chicken)
Source: www.familyfreshmeals.com
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