Ever look into your fridge and think, “I have nothing to make for lunch.”? I did this past week. It was the last weekday and we had eaten through our usual lunch items. So I scanned the cupboard and found a can of organic chicken. Chicken salad! I love chicken salad. Now, I do enjoy mayo on occasion, but I prefer to use more nutritious ingredients as a means to add moisture and creaminess to my recipes. So I grabbed the quarter of an avocado we had left over in the fridge. I also saw this as a good moment to finish the bunch of cilantro we had. This recipe idea was a play on a taco chicken salad my mom used to make. It was SO easy to throw together and Corey loved it. I ate my portion on a Lundberg Farms brown rice cake with a side of celery and green bell pepper, and Corey had his on a sandwich. Seconds after putting the chicken on the rice cake, I had instant regret that I didn’t use large bell pepper slices as vehicles for the chicken salad. (Next time.) This chicken salad would also be great with crackers, crudité, or on a nice bed of greens (or wrapped in them for that matter… BRB, buying collard greens!).
Cilantro Chili Chicken Salad
Ingredients (Serves 2):
1 can organic chicken (or 1 cup of fresh shredded chicken)
1/4 cup cilantro
1/2 cup chopped celery
1/4 cup chopped white onion
1 tbsp olive oil
1/2 tsp chili powder
Sea salt to taste
Black pepper to taste
optional ingredients for serving:
Raw sliced veggies
Collard greens wrap
- In medium sized bowl, combine chicken with olive oil and avocado, until avocado is mashed and uniformly mixed.
- Add cilantro, celery, onion, and seasonings and mix together.
- Chose preferred mode of serving and enjoy!