Chicken Avocado Salad

Last week I was at my mother’s home and my sister and I were making lunch. My mother is currently requiring soft foods so we came up with this recipe to give her both protein and remain low carb.

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Chicken Avocado Salad

  • 3 chicken breasts
  • 1/2 teaspoon dried onions
  • Water to cover the chicken
  • Bread and Butter pickles, no sugar added, drained
  • 1 1/2 cup or more of mayonnaise
  • fresh tomatoes, diced
  • fresh avocado, diced
  • salt and pepper to taste

Place chicken into a stock pot. Add dried onions and cover with water. Bring to a boil and lower to a simmer and cook approximately 20 minutes until cooked thoroughly. Remove chicken from pot and allow to cool. Once cool we used our Ninja processor and pureed the chicken.

Using the same Ninja process the pickles until no large pieces are seen.

Add chicken, mayonnaise, pickles and mayonnaise to a medium size bowl and mix well.

I prefer to add my tomatoes and avocado right before eating so that the chicken salad doesn’t become watery. The chicken salad can be kept in the refrigerator and add tomatoes and avocado when ready to serve. Avocado has a tendency to turn to black and not adding them until time to eat will prevent this from occurring. Add salt and pepper as desired.

I eat this with a spoon but if you prefer you can use lettuce wraps to serve it in. This is very easy to make and I love having this for my lunchbox for work.

If you want to save time you can also use precooked/canned chicken.

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