Avocado Chicken Salad

avocado chicken salad

This chicken salad is so quick and easy. If you have leftover cooked chicken on hand and have no idea what to do with it, make yourself this creamy and smooth avocado chicken salad. Granny smith apples make this salad slightly tart and sweet, and the avocado "mayo" makes everything come together nicely. Add some chopped walnuts for extra crunch!

Avocado Chicken Salad

Prep + Cooking Time:
Makes 4 Servings

Dressing Ingredients:

  • 1 Large ripe avocado
  • 1 Tablespoon dijon mustard
  • Juice of half a lemon
  • 2 Tablespoons extra virgin olive oil
  • Salt and Pepper to taste

Salad Ingredients:

  • 1 Pound cooked chicken breast, diced
  • 2 Stalks celery, chopped
  • 3 Green onions, sliced
  • 1 Granny smith apple, diced
  • 1/2 Cup walnuts, chopped
  • Salt and Pepper

Method:

  1. In a small bowl, mix together all the ingreidents for the dressing and set aside.
  2. In a large bowl, add all the ingredients for the salad and toss to mix.
  3. Pour the dressing over salad and fold in gently until salad is evenly tossed.
  4. Enjoy cool.

Tip: If you have leftovers, squeeze lemon juice over the rest of your salad and mix in order to prevent the salad from changing color.

Bagel-less Everything Breakfast with Avocado, Eggs, & Lox

Bagel-less Everything Breakfast with Avocado, Eggs, & Lox

Trader Joe's recently came out with a new spice blend called "Everything but the Bagel" seasoning. I stuck with the theme of "Everything but the Bagel" and came up with a paleo breakfast that won't disappoint.

Bagel-less Everything Breakfast with Avocado, Eggs, & Lox

Prep + Cooking Time:
Makes 2 Servings

Ingredients:

  • 2 Avocados (ripe, but firm)
  • 4 Large eggs
  • Trader Joe's Everything but the Bagel seasoning blend
  • 2 ounces of Smoked salmon
  • Fresh dill for garnish (optional)

Method:

  1. Preheat your oven to 425 degrees F.
  2. Using a knife, halve the avocados and remove the seeds.
  3. Using a large spoon, scoop enough avocado meat to form a wide area for the eggs to sit. You'll want to make sure not to scoop too deep as this will make the eggs cook slower. Scoop wide instead.
  4. Place each avocado half onto an oven safe baking sheet.
  5. Crack an egg into each avocado half. If the egg doesn't fit, you can always crack 4 eggs into a separate bowl first, scoop in the yolk from each egg, and fill the rest of the avocado with the right amount of egg whites.
  6. Place in the oven for 12-15 minutes, or until egg whites are fully cooked.
  7. Top with smoked salmon and fresh dill. Optional: you can also add chopped red onion, capers, or other toppings of your choice. Get creative!
  8. Enjoy warm.