Tuesday, June 18, 2013

Avocado-Chicken Salad

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.)

  • 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


  1. Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes. 
  2. 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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