Sunday, July 28, 2013

Avocado chicken salad

Don't you wish we had 3 days for the weekend?!? Two days to hang out with friends, spend time with the boy, have fun adventures, and relax a bit. Then a day to do laundry, clean the apartment, and prepare food for the week. But alas, we only have 2 days to smash in all these activities.

*sigh*

Well, we should at least attempt to make the most of weekends, right? This weekend the boy and I took a fun-filled day trip to Starved Rock, IL. It's a 2 hour drive from Chicago, so we got up pretty early on Saturday, drove down, got in a ~5 mile hike, bought some local sweet corn/peaches/honey, then drove back before sundown. It was a jam packed day, and it felt great being active and getting some fresh, non-city, air!

The gorgeous views along the hike didn't hurt either....

We hiked to the top of this large rock formation, then continued along the path 
where there was a great view of it from about a mile away

A little island with beautiful colors in the middle of the Illinois River

The best views were when you actually went exploring into the canyons!

The colors we saw throughout the day were mostly brown, grey, 
and green--except for these mushrooms!

Our hidden lunch spot- my favorite!

But now, it's Sunday and we're back to reality of chores and preparing food for the week. If you need some ideas for weekly meals to prepare on Sunday evenings, may I suggest this avocado chicken salad?

It basically tastes like guacamole and chicken salad had a baby. A delicious, healthy, summer-time baby. I made this avocado chicken salad a few weeks ago, and I literally can't wait to make it again. It was one of the best lunches I've made in a long time, and a batch lasted pretty much the whole week! Plus I used a pre-cooked rotisserie chicken, so it took no time to whip together!

While you can simply eat the salad sandwiched between 2 slices of bread, my favorite way to eat it is with whole wheat crackers (crunchy, flavorful, lots of fiber, and low-calorie) and a ton of fresh veggies (carrots, radishes, tomatoes, and orange peppers). It was equally delicious scooped on top of a large salad.


I prefer the lightness/crunchiness of veggies with the chicken salad compared with simply using it as a sandwich filling. But no matter how you serve it, you can't really go wrong with this recipe!

Buen Provecho,
Jacqueline

Avocado chicken salad, adapted from Becoming Betty

Ummm, so I didn't really measure anything. Sorry! But obviously tastes are gonna vary, so add/remove quantities and ingredients as you see fit. I added a bit of light mayo, probably around 1/4 cup for a whole rotisserie chicken, but feel free to eliminate the mayo completely, or use more for a more classic chicken salad flavor.

Ingredients
A few grilled chicken breasts, or a whole rotisserie chicken (shredded or chopped), cooled
1 - 2 avocados, mashed
light mayo, optional
handful cilantro, chopped
red onion, chopped (feel free to use shallots or green onions too)
lime juice
salt and pepper

Directions
  1. Combine everything in a bowl. Enjoy!

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