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.

Spicy Maple Pork Tenderloin

Spicy Maple Pork Tenderloin

Sriracha and maple syrup make this the perfect combination of spicy and sweet.

Spicy Maple Pork Tenderloin

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 1 (1.5 pound) Pork tenderloin
  • 3 Garlic cloves
  • Juice of 1 lemon
  • 1/8 cup Extra virgin olive oil
  • 1/8 cup Maple syrup
  • 1/8 cup Coconut aminos (or soy sauce)
  • 2 tablespoons Sriracha hot sauce
  • Salt and Pepper

Method:

  1. Preheat your oven to 350 degrees F.
  2. Place your pork tenderloin in your baking dish.
  3. Use a knife to indent small holes into the top of the tenderloin, then insert garlic slices into the holes you just created.
  4. In a small mixing bowl, combine lemon juice, extra virgin olive oil, maple syrup, soy sauce, and Sriracha hot sauce. Season mixture with desired amount of salt and pepper to taste.
  5. Pour marinade mixture over the top of the pork tenderloin.
  6. Place tenderloin in preheated oven. Cook over a period of 40 minutes, making sure to baste the meat every 10 or 15 minutes using a baster or a large spoon. This keeps the meat moist, helps the sauce cook into the meat for more flavor, and prevents the sauce from burning directly to your pan.
  7. After 40 minutes, take the tenderloin out of the oven and let it rest for 8-10 minutes before slicing. This ensures that the juices redistribute throughout the meat, preventing dryness.
  8. Slice, and enjoy warm.

Tips: You can choose to marinade the tenderloin overnight if you wish, but I usually don't do this and it turns out delicious every time. I like to serve this dish with brown rice and a vegetable side. The rice soaks up the extra sauce nicely and this makes for great leftovers when meal prepping as the sauce will flavor everything in the same dish. Yum!

Meal Prepping? Leftovers?: This dish will keep in your fridge for up to 4 days.