Avocado Chicken Salad

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This is one of the best things I have made all summer long.  The avocado makes it really creamy and the pecans give it that awesome crunch.  The calories might seem high, but the high protein and healthy fat in this mix keeps you satisfied until dinner!  Plus this is real food, and only 3 ingredients.

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Here is what you will need.  One ounce of salted pecans, 1 avocado, and 1 split chicken breast.  (These giant chicken breast were on sale last week, so I cooked all of them one night for dinner, and put the leftovers in the fridge to eat on all week.)

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Remove skin from the chicken breast.  Tear apart with a fork and place in a bowl.

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Add the avocado.

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Add the pecans, and fresh dill.

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We ate ours just like this.  It would be awesome on a bed of lettuce, or in a wrap too.  A one cup serving (shown here) had around 390 calories, 29 grams of oh so healthy fat, 8 grams of carbs, 5 grams of fiber and 27 grams of protein.  (makes two servings.)

I was really excited about how I measured and molded this and felt really fergaliciously high-class glamorous eating my chicken salad this way.  Until my son told me I was like the cat in the Fancy Feast commercials.   Meow.

 

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2 thoughts on “Avocado Chicken Salad”

    1. Hey Natalie-
      Probably a couple days…The avocado could turn a little brown…and I would keep the pecans on the side until serving time.

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