This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Chicken salad has a certain glamour about it. Like the little black dress, it is chic and adaptable anywhere." - Laurie Colwin, Author
Avocado makes a perfect replacement for mayonnaise. It is rich and creamy but has a fresh umami flavor that mayo doesn't have. An ounce of mashed avocado offers about the same creaminess as a tablespoon of light mayonnaise but twice the monounsaturated fat, and best of all – an additional 2 grams of fiber.
This salad is so simple and it is the garlic powder that really brings it to life.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 60 Minutes
This recipe can easily be multiplied and keeps well, refrigerated, about 3 days. The avocado will darken as it oxidizes, but it will still be good.
Place the water in a large skillet over medium heat.
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Add the chicken breasts and poach for about 10 - 15 minutes depending on the thickness. It's best to use a instant thermometer and remove the breasts just as they reach 165°F.
Remove from the pan and let the chicken rest for about 3 - 5 minutes.
When they are cool cut them into 1/2 inch cubes.
Chill in the refrigerator for about 30 minutes.
When the chicken is chilled place the avocado, lemon juice, garlic powder, salt and pepper in a medium mixing bowl.
Use a fork and mash the avocado until smooth and the lemon juice and spices are blended in.
Add the diced chicken, celery and onion to the bowl.
Fold the salad together gently and chill for at least 15 minutes.
Serving size: about 1 1/2 cups
Servings: 4 as an entree
Amount Per Serving
|Calories 180||Calories from Fat 50|
|% Daily Value|
|Total Fat 5g||10%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 4g||2%|
|Dietary Fiber 3g||9%|
|Vitamin A 4%||Vitamin C 14%|
|Calcium 2%||Iron 6%|
|Vitamin K 15 mcg||Potassium 528 mg|
|Magnesium 45 mg|