This recipe for chicken salad replaces all the oils and dairy with avocado and lemon juice. Served on whole multigrain bread and with vitamin rich leafy greens, it becomes a delicious meal packed with vitamins, fiber healthy fats and lean protein.
|1||breast of a roasted Maple Leaf Prime chicken with skin removed|
|1||small ripe avocado, peeled and with pit removed|
|.25 cup||chopped red onion|
|.25 cup||chopped cilantro|
|.25 tsp||cumin powder|
|salt and pepper to taste|
|8||slices organic whole multigrain bread|
|.5 cup||chopped leafy greens such as romaine, baby kale, watercress, dandelion leaves|
|1 tbsp||butter - optional|
dice your chicken breast into small pieces
dice your avocado into small pieces
add the diced onion, cilantro, lemon juice, cumin, salt and pepper and mix together until the avocado coats the other ingredients.
Serve your chicken salad as a side dish or as a filling for sandwiches.
If serving the salad in sandwiches, add more chopped greens into the sandwich for extra flavour and vitamins.
Place salad and greens on the bread, cut your sandwiches into halves or quarters and serve with a salad, fruit or vegetables such as carrots.
Toasting the bread;
Buttering the bread;
Using extra Avocado to spread on your bread instead of butter.
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