This is a great chicken salad and completely cuts out all mayo (which I’m secretly not a fan of anyways), making it friendly to a lot of strict diets, including paleo, Atkins and other low carb diets. It swaps out mayo for mashed avocados, which are a great source of nutrition. Just don’t eat your chicken salad on a big ol’ slab of white bread like this photo. Although, this bread is the best bread in the world (from Raquette Lake Supply Co. in the Adirondacks), and is worth every gosh darn calorie.
We made a huge batch of this chicken salad for a hungry crew of people when visiting family in Raquette Lake, and enjoyed the leftovers for days to come.
Some notes on this recipe: You can use bone-in chicken, but I just used boneless because it’s easier to chop up in the end. Also, if your avocados aren’t super ripe, just throw them in the food processor or blender and whip them up there into a smooth, creamy consistency. You can swap out the oregano for any herbs you like. Anything fresh from the garden would be great.
Here's the recipe:
- 1.5 lbs. boneless, skinless chicken breasts ( I used tenders so that they’ll cook quicker)
- 2 ripe avocados
- 1 small onion, minced
- 1 lemon, juiced
- 1/2 tsp. dried oregano
- Salt and pepper to taste
- Olive oil
Preheat the oven to 400 degrees. Drizzle the chicken with a little bit of olive oil and sprinkle with salt and pepper. Roast for about 25 minutes or until completely cooked through. Pull out of the oven and set aside to cool.
Once cool, chop up the chicken into bite-sized pieces and add to a bowl with the onion and oregano. Add the avocados, lemon juice, salt and pepper and stir thoroughly. Mix until the avocados have broken down to the consistency that you like. Serve on bread or a bed of greens for a great, filling lunch!
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