A delicious and simple recipe that combines shredded chicken and creamy avocado to make a light and tasty lunch.
If I had to categorize the type of recipes I gravitate towards (whether they are my own creation or someone else’s recipe), I would say that they are firmly entrenched in two distinct categories: super simple and on the table in under 30 minutes or a long and slow process that could take the whole afternoon or even a week (like the homemade bacon that is currently curing in my refrigerator). This Chicken Avocado Salad recipe is definitely the former.
I am a fan of dishes I can pull together on the weekend, that will give me a week’s worth of meals.
Work smarter, not harder. And all that.
This is that.
Starting with a rotisserie chicken makes quick work of this recipe. Just break it up into bite size pieces and mix it gently with the rest of the ingredients, and you are set with a week’s worth of light lunches, or a dinner or three.
Options, you’ve got them.
So between the easy of making this salad, coupled with my love for ALL THINGS AVOCADO, I knew I would love the finished dish.
And I did. It’s light. Creamy. Reasonably filling. Packed with flavor. Everything you want for your bite … and more.
And for anyone following the principles of Whole30, or clean eating, Paleo, or even gluten-free, this is perfect. I just ate it as is, but if you want a bit of a crunch (or to make it a touch fancier), serve it in lettuce cups or on top of toast points. It would also be tasty in a wrapped with some melted Havarti.