This is not your ordinary chicken salad, my friend…with chunks of creamy avocado and bites of salty bacon, you could call this a revved up chicken salad!!
The other day I made myself a huge salad with “the works”. It was so delicious and filling that I bought more ingredients to make the same salad again this week. Well, this morning as I was thinking of the tasty salad combination, I got inspired to mix it all together and make a chicken salad instead…I guess you could call this recipe a de-constructed salad, maybe?? Call it whatever you want, but you must go to your kitchen and make this soon!!
I thought a salad was good, but this…this is so simple and delicious! I love to scoop some on romaine lettuce leaves, but you could eat it with a fork or on sprouted bread (for a crossover).
I’ve really been “diggin” avocados recently –on salads, with my dippy eggs (Eggs and Avs are delicious from the THM cookbook-pg 245) , sandwiches, with chicken– they make a creamy yummy substitute for mayo or other creamy toppings. Avocados are loaded with good heart healthy fats, lots of fiber and many other healthy benefits. Many people do not realize how beneficial a single 3.5 ounce serving of avocado is to their bodies. I thought this information right here was very good!
The recipe makes approximately 3 large lettuce leaves full of chicken salad. I would say if you’re starving, you could eat all three and be totally fine, but I could only eat one today…that could change tomorrow though! Store leftovers in the fridge, but be aware that the avocado does turn brownish/black after a little while! I prefer to make these and eat them right away.
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