Sam's Avocado Chicken Salad
My sweet friend Sam shared this recipe with me and my gosh, it's light, filling and best of all- it is Whole30 approved. I adapted it slightly adding in an avocado cream versus leaving the avocado as chunks. If you prefer a chunkier chicken salad, don't hesitate to skip the avocado cream and dice your avocado instead. The avocado cream is game changer. I choose the Golden Delicious apple for this chicken salad as it stays white longer after cutting compared to other apple varieties. Top it on omelets, smear on fish tacos, or use it in place of where you might typically go for mayonnaise such as a wrap or sandwich. It's smooth and creamy texture will enhance all kinds of dishes.
Sam's Avocado Chicken Salad - makes 2-3 servings
- 1/2 whole chicken pulled or two shredded chicken breasts, about 1 lb (I used a naked rotisserie chicken bought from the grocery but you could easily boil two chicken breasts for 15-20 minutes or until a meat thermometer reads 160 and then shred)
- 1 small Golden Delicious apple diced very small
For the avocado spread:
- 1 large avocado (or 1 & 1/2 small avocados)
- 1 tablespoon full fat coconut milk
- 3 teaspoons lime juice
- Pinch of salt to taste
- Pepper to taste
Make the avocado spread by placing avocado, coconut milk, lime juice and a pinch of sea salt and ground black pepper in a food processor. Blend for 30 seconds or until creamy.
Combine pulled chicken, diced apple and avocado cream in bowl. Add more salt and pepper to taste if needed. Store in an airtight container for up to three days. The avocado will begin to turn slightly brown after day one however the lime juice helps prevent this some.