Chicken Avocado Salad
Several years ago, during my husband’s second deployment, a girlfriend decided that I desperately needed a day of fun. We spent the morning wandering around Pike’s Place Market in Seattle and found a very random little bistro overlooking the waterfront for lunch. It was a pretty, sunny late summer day- the type that just calls for very fresh food. I had an absolutely delicious chicken salad sandwich that has resulted in random cravings ever since. I live far from the Seattle waterfront now but this easy, satisfying but light meal can made with ingredients that are typically already in my kitchen.
Chicken Avocado Salad
ingredients
1 cup shredded/cubed cooked chicken
1/2 avocado
1/4 cup (or a small handful) grapes (red are prettier, but I ususally have green)
juice of half a lime
Red Pepper Chili Flakes, to taste
Salt and Pepper, to taste
method
- Mash avocado coarsely (I like to leave chunks) and season to taste with salt and pepper. Add lime juice and stir to distribute.
- Add chicken and combine until mixed.
- Stir grapes in gently so they aren’t crushed.
- Season with chili flakes to taste. I like a solid pinch for a little spice.
*serves 2*
When I’m doing a Whole30, I eat this chicken salad just like this on it’s own. It makes a great snack to have in the fridge. I prefer it chilled so the grapes have some snap to provide texture. When I’m not mid-Whole30, this salad is absolutely to die for on a brioche roll. It’s not bad in a lettuce wrap either.
