AVOCADO CHICKEN SALAD RECIPE | no mayo, no yogurt

I'm going to show you how to make an easy, healthy chicken salad recipe that requires no mayo and no Greek yogurt. Instead, I'm swapping in dreamy, creamy avocados along with some fresh lime juice, cilantro, and finely diced veggies. Okay, so this avocado chicken salad is a super easy recipe. Here's all you're going to do. We're going to start with one large ripe avocado. I'm going to slice that in half lengthwise, remove the pit, and then I like to create a checkerboard with the avocado flesh before I scoop it into my bowl. This just makes it easier to mash. Then to that, I'm going to add three tablespoons of fresh squeezed lime juice along with a fat pinch of sea salt. If you love garlic, I also recommend adding one clove of crushed garlic here, but I forgot to do that myself. Now using the back of my fork, I'm just going to begin to mash the avocado into the side of the bowl, creating an avocado mash, exactly like what you would do if you were making fresh homemade guacamole. In retrospect, I would mash the avocado before adding the lime juice and the salt, so maybe keep that in your back pocket when you make this recipe. Okay, so this is looking good. The avocado is broken down. It's combined really well with the salt and the lime juice, so to this I'm adding two cups of cooked chicken breast, which is equivalent to 12 ounces or 340 grams. Now I'll usually just pick up a rotisserie chicken when I'm doing my grocery shopping. It is a great head start ingredient to have on hand for a busy week, and it's a really great source of protein that's both delicious and super convenient. What I recommend you do is take the meat off of the bone as soon as you get it home from the grocery store while it's still hot, because it's really easy to work with this way. I've also been experimenting with a very simple and flavorful shredded chicken recipe that I make right in my slow cooker. If that's something you'd want to see, let me know down in the comments below, because that would be perfect for a recipe like this. Either way, whatever type of chicken you use, you're going to need two cups of cooked up chicken breast that is either shredded or chopped. Now it's time for the veggies, which is going to add a lot of flavor, a lot of color, and a lot of texture. This is a very flexible recipe. I'll show you what I'm using, but of course use what you have on hand and make it work for you. I'm going to start with one quarter cup of finely diced radish, a quarter cup of thinly sliced scallions, so about two scallions. These have a really mild onion flavor. If you did not have scallions, you could certainly use a white onion or even a red onion. Finely diced up. Then you want to add a little bit of diced bell pepper. I love to buy these little baby bell peppers, because they come in a lot of different colors and it makes the salad really fun and playful and beautiful. But you could also use a large bell pepper, or if you like a little bit of kick, a little bit of heat, you could use a jalapeno pepper. Then to finish it off, I'm going to add a few tablespoons of freshly chopped cilantro, which adds a really bright, fresh flavor. I know some people hate cilantro. People tend to love or hate it. If you don't like it, you could sub in some fresh parsley. That would be equally as delicious. I'll give it a little more salt, a little more pepper, and then I'm going to combine this really well until I've got all of the chicken coated in that avocado mash and all of the veggies worked in together. This avocado chicken salad would make a great sandwich. It's delicious in a lettuce wrap. Serve it with some fresh veggies and corn chips, or just eat it with a spoon. It is so bright, so fresh, and so delicious. I cannot wait for you to give this one a try. You can find the recipe link down in the description box below, and I will see you in the next video. Cheers!