Cashew Chicken Salad with Avocado

Cashew Chicken Salad with Avocado

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.