As I shared in my most recent "Livin' Lean Topic Tuesday" post, avocados are a fabulous source of good nutrition, as well as a smart alternative to items like butter or mayonnaise. To keep this theme goin', I bring to you the first of three avocado inspired recipes; Paula Deen's Avocado Chicken Salad. With some light mayo and the flavors of my Avocados from Mexico, this quick dish was a hit for a fun and healthy lunch.
AVOCADO CHICKEN SALAD
Makes enough for 8...if you are willing to share!
3 cups cooked, diced chicken
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
3/4 cup chopped onion
1 cup Hellmann's Light mayonnaise dressing (green label)
1 to 2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley leaves
Mix all ingredients and chill. Seriously...that's it! How's that for some directions.
I LOVE this spin on chicken salad. And just as much as I love the flavor, I love this fun way of serving it: Serve the chicken salad in the left-over avocado boats (see picture). How cute is that!?!
With this recipe, you will see that I changed quite a few items from the original. It calls for rice and additional dressing. I just don't think you need it. All the rice and dressing does is add to the calories and fat. In this case, less is more.
I will also encourage you to start with just 1/2 cup of mayo and see how it goes. Some reviews from readers on Food Network expressed their opinions that 1 cup was way too much mayo. Just a little FYI.
NUTRITION FACTS (per serving): 201.88 calories; 10.5g fat; 10.43g carbohydrate; 20.0g protein; 3.7g protein