Avocado Chicken Salad
I threw this together for the first time last night and let me tell you - it's magical. You are basically using most of the ingredients that go into guacamole, but adding chicken and a little sour cream. This might be my new favorite thing. No mayo required! Nutritious, delicious and highly addictive.
2-3 boneless, skinless cooked chicken breasts, cubed
1/4 cup chopped red onion
1-2 avocados, very ripe, scooped out of shell and mashed (I used 1 1/2 - it depends on how much chicken you use)
1 tbsp sour cream
Juice of 1 lime
1/2 tsp garlic powder
2 tsp dried parsley (or cilantro, if you like cilantro. I am President of the "I hate cilantro" fan club.)
1 tsp kosher salt
1/2 tsp ground black pepper
3-4 dashes Tabasco
Heat oven to 375 degrees. Coat both sides of your chicken breasts with olive oil and salt and pepper. Spray a roasting pan/dish with cooking spray and lay the chicken flat. Roast for 30-40 minutes until no longer pink in the center. Remove to your cutting board to cool and rest.
Once cooled down, slice the chicken and then dice into cubes. Mash your avocados in a large bowl well then mix in sour cream, garlic, parsley, Tabasco, lime juice and S&P. Add the onions and mix together, then add chicken and stir to coat. That's it!
Serve over romaine hearts, tomatoes and cukes dressed with lime juice, olive oil and salt and pepper; or on your favorite bread with lettuce and tomato; or if you are in a hurry, just eat it right from the bowl. You could even serve it as an appetizer with tortilla chips as a heartier version of guacamole. Olé!