This healthy version of chicken salad is far from the chicken salad I grew up eating. Please don’t misunderstand me, my mothers chicken salad was very good, just laden with mayo, which I can’t tolerate. So I added a yummy, healthy avocado to this recipe, and it quickly took the place of mayonnaise. Avocado has a very creamy texture and adds good fats to this already nutritious plate. I use organic canned chicken breast, but if you have leftover chicken that needs to be used, that is perfect. As I have mentioned in previous posts, I don’t eat many grains, so I enjoy this salad on either a bed of greens or a lettuce wrap. Add a few raw veggies and you have the perfect lunch. I hope you enjoy!
PS….Avocado is also very yummy in smoothies. Add 1/2 of an avocado to any smoothie and it becomes creamy, delicious and nutritious.
Cashew Chicken Salad with Avocado
2 5oz cans organic chicken breast
1 large very ripe avocado – rough chopped
1 large rib of celery – finely chopped
1/2 tsp dried basil
1/4 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp herbamare or sea salt
1/4 tsp pepper
1/2 cup raw cashews – lightly crushed
Combine all ingredients in a large mixing bowl and stir until well incorporated. This is a chunky chicken salad. For a creamier texture, stir the avocado until smooth and then add it to the other ingredients.