I’ve said it before and I’ll probably mention it again, we eat a lot of chicken in my household. Usually we’ll cook some variation of grilled chicken breasts or chicken thighs, but these last two weeks I had a huge craving for roast chicken. (I was inspired after going to Perla and smelling their wonderful oven roasted chicken for two.)
I love roast chicken, but it’s really only good fresh and when the skin is still nice and crispy. Now what do you do with a whole 7-lb roast chicken when you are a household of two? Chicken salad and chicken pot pie of course! Groceries are expensive in NYC and I don’t like wasting food – so I love recipes where I can use leftovers. Chicken salad and chicken pot pie are the perfect way to use the rest of the chicken and make sure nothing goes to waste.
My take on the classic chicken salad is just as delicious as any other chicken salad recipe you will ever have (in my humble opinion) – but without the mayo! While I never hold back on using fatty ingredients, I don’t always agree it is needed for flavor. I had quite a few ripe avocado’s sitting in my fridge waiting to be used, so I substituted the mayo and used the avocado to make a creamy dressing. Avocado still has plenty of fat, but these are good fats and it’s full of flavor. Spread some on whole-wheat toast for a delicious and healthy summer lunch!
For the Avocado Chicken Salad Recipe
Lou & Esi Original Recipe
Prep Time: 10-15 minutes
- 2 cups cooked chicken, shredded or chopped
- 1 ripe avocado, peeled and pitted
- 1/4 cup sliced almonds
- juice from half a lime
- 1/2 tablespoon olive oil (optional)
- 1/4 cup scallions, diced
- salt and pepper, to taste
Shred or chop the cooked chicken until bite sized pieces and set aside.
In the bowl of a small food processor, combine the avocado, almonds, lime juice, and olive oil (if using). Pulse together a few times until the avocado is smooth and creamy. Add in the shredded chicken and pulse 2-3 times until combined. (Do not pulse more than 3 times or else the chicken will be too finely chopped.)
If you are not using a food processor, in a medium size bowl, mash the avocado, almonds, lime juice, and olive oil (if using) using a fork until the avocado is smooth and creamy. Add in the shredded chicken and mix to combine.
Season with salt and pepper to taste. Spread on toasted whole-wheat bread and enjoy!