Here’s a great idea for leftovers! We roasted a chicken over the weekend and I needed something to do with the leftovers. I made a quick chicken salad today and ate it on some toast for a seriously filling lunch. Hope you likey! As usual, I switched out the mayonaise in traditional chicken salads for a creamy avocado. Feel free to play with the proportions in this one. You can’t mess it up.
This recipe is a healthy portion of monounsaturated fats and fresh vegetables. You can feel good about eating an easy chicken salad like this at home. It’s rich, creamy, and full of flavor.
Easy Chicken Salad
Leftover roasted chicken (1 breast, 1 thigh, 2 wings)
½ red bell pepper
¼ yellow onion
1 stalk celery
½ ripe avocado
1 tsp. curry powder
1 handful fresh parsley
Splash of lemon juice
Salt & pepper
Peel leftover chicken off the bone and cut into bite-sized pieces. Add the chicken to a bowl. Dice the bell pepper, onion, and celery and add to the chicken. Mash up the avocado and mix in with a spoon. Season with curry powder, chopped parsley, lemon juice, and salt & pepper. Tip 1: I used a juicy Florida avocado to make this salad. If you have a smaller avocado, you may want to use more than half to get the creamy consistency you’re looking for. Tip 2: Serve chilled on toasted bread or eat plain with some crunchy raw vegetables.
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Yum. Curry. I make my chicken salad with olive oil instead of mayo. I have never thought of using avocado for the juicy part, but what a great idea.