Whether you’re having it as a side dish at a BBQ, on a lettuce wrap for lunch, or making a big batch for the week during a meal prep, this avocado chicken salad is super easy and versatile! I personally like to replace mayo with the holy grail of nutritious foods, the avocado! Why is that?
We’ll first off… obviously I just stated it was a holy grail nutritious food! Second off… it’s delicious! But really, here are some of my favorite benefits and fun facts about avocados…
Did you know avocados are actually a large berry with one single seed, aka the “tree’s fruit.” Packed with 10g of fiber, this low sugar, delicious, and creamy fruit is great for your digestion, managing blood sugar levels, and (along with the beta sitosterol they contain) can help maintain normal cholesterol levels.
Avocados have that good kinda fat, ya know ;). Those amazing monounsaturated fatty acids help you absorb all the nutritious fat soluble vitamins and antioxidants in the fruit. They also contain lutein and zeaxanthin, which are two phytochemicals found in the eye that protect us from damage, including that from UV light.
This recipe also teaches you how to poach some chicken, which, when making this recipe, was my first time doing it. It was actually really easy to do and made the chicken perfect for shredding. If you want to skip this step and use a pre-made chicken, feel free. You can even pair it with some quinoa and beets for a delicious meal like above! Hope you enjoy this avocado chicken salad and all the benefits it’s gonna bring atcha!
Ingredients:
4 pieces of chicken breasts
4 cups low sodium bone broth (32 oz carton) – can also use low sodium chicken or veggie broth
2 tsp. dijon mustard
4 tsp. red onions chopped
2 small celery stalks chopped
1 avocado
1 Tbsp. sesame seeds (extra for garnish)
Seasonings: salt, pepper, rosemary, oregano, etc.
Step 1. Place chicken breast in a large pan and cover chicken with low sodium bone broth covering over 1 inch. Add any blend of seasonings you want- ex: rosemary, time, bay leave, oregano
Step 2. Bring liquid to a boil. Once liquid boils, drop heat to a simmer for 10 minutes. After 10 minutes, remove from heat and cover pan for 20 minutes
Step 3. Shred chicken. Then add dijon mustard, red onions, celery, salt, pepper, and sesame seeds to chicken.
Step 4. Chop avocado into cubes and mix into salad. Top with some extra sesame seeds. Enjoy!