Another chicken salad! Yup, I was one a bit of a chicken salad kick for a while. This is another one that is just slightly different in flavor for something different. I served this with some pita bread, a greek-style vegetable salad with fresh tomatoes, cucumber, and green pepper (see exact ingredients below) and a side of peaches for desert. This was a bit on the lighter side for lunch. To add some calories and make it more filling, add in some pesto or some quinoa to the salad.
Avocado & Cilantro Chicken Salad
Serves 10
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1/2 cup mayo (I use Primal Kitchen)
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1 cup greek lowfat plain yogurt
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4 oz fresh lime juice (about 2 large limes worth)
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1 teaspoon sea salt
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2 garlic cloves, chopped
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pinch black pepper
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1/2 cup packed cilantro, chopped (20g worth)
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1/4 cup diced red onion (2 ounces worth)
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6 tablespoons avocado (about 1 half of avocado), 110g worth
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4 stalks celery, diced (6 ounces)
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1/4 cup carrots, shredded (2 ounces)
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2 pounds shredded chicken (7 cups) (see here for an easy way to cook it)
Combine the mayo, yogurt, sea salt, lime juice, garlic, and black pepper in a large bowl. Stir to combine thoroughly. Add in the rest of the ingredients- onion, cilantro, avocado, celery, carrot, and chicken and toss well to thoroughly coat the chicken.
Serve with…
Greek Salad 2.0
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green pepper, chopped
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baby red tomatoes and sungold tomatoes, chopped
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cucumber, chopped
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red onion, diced (smaller amount)
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olive oil, drizzled on top
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sea salt, to taste
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pepper, to taste
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feta or mozzarella