Avocado Chicken Salad
Sometimes I want something more than a deli meat and cheese roll up for lunch but I have to be realistic as to what will be easy to eat (which usually means not waiting in line to warm it up in the common area kitchen, one microwave, countless hungry employees, you know the story) who am I kidding most days I don’t have a chance to even step foot into the work kitchen. So, something that I can grab, eat a few bites in between clients, is generally what works best for me. I love a chicken salad, I love a salad, I love food (obviously) so here is my twist.
Make sure that you save everything but the meat to the side, throw it all into a pot, and make some delicious chicken broth to freeze and use later. Waste not want not.
I despise shredding chicken by hand, so I toss the chunks I debone into the kitchen aid bowl, and use the mixer to shred it for me.
1 – whole rotisserie chicken
2 – avocados
1 – med bunch of chives/green onion
2 – stalks of celery
6 – pieces bacon, cooked to crunchy
2 oz – lemon juice
1 – bunch of dill weed, fresh
5 tbsp – Olive oil
1 tsp – Salt
1/8 tsp – Finely ground pepper
Debone your rotisserie chicken, toss all of the chicken chunks into a bowl (I keep the carcass and bones to throw into my instant pot and make chicken stock) and shred the chicken (pearl: if you have a mixer, this will speed up the process and decrease the effort). Add diced green onions, diced avocados, finely diced celery, and chopped up bacon. Mix together easily with a spatula (you don’t want to mush your avocado, I know I said mush not mashed, because that’s how I view non chunky guacamole … like mush). In a separate bowl mix together olive oil, fresh chopped dill, and lemon juice. Drizzle over your chicken mixture and mix easily. Serve chilled.
Nutrition: coming soon.