Friday, July 27, 2012

Southwest Inspired Chicken Salad (Allergy Friendly! - No Mayo!)

So I came up with a variation on my friend's chicken salad.  (This creation was born as I was cleaning out my fridge).  I'm not sure if this technically is considered "southwest".  Again feel free to play around with the quantities to suit your taste.  You could even add black beans and/or corn to this if you wanted.

Southwest Inspired Chicken Salad
From Egg Free Bakery

1 chicken breast, shredded or one small can chicken, drained and rinsed or shredded rotisserie chicken
1/2 - 1 avocado
1/4 cup diced tomato
1 green onion, chopped
1-2 tbsp chopped cilantro
1/2 -1 lime
Extra virgin olive oil
Kosher salt
Fresh cracked pepper

Slice and pit avocado.  Scoop flesh out into a bowl and mash. (I find it helpful to dice the avocado while it is in the skins and then scoop it out.  The diced avocado pieces are easier to mash.) Add the shredded chicken and mix well.  Add the tomato, green onion and cilantro.  Add a little extra virgin olive oil and the juice from 1/2 to 1 whole lime.  Season with Kosher salt and fresh cracked pepper to taste.  Serve with corn chips or rice crackers.  You can even roll it up in a tortilla or serve on a high quality bun.  Yields: 2-3 servings

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