Cilantro Chili Chicken Salad

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
1/4-1/2 avocado
1 tbsp olive oil
1/2 tsp chili powder
Sea salt to taste
Black pepper to taste

optional ingredients for serving:

Sliced bread
Rice cakes
Crackers
Raw sliced veggies
Collard greens wrap
Salad greens

Directions:

  1. In medium sized bowl, combine chicken with olive oil and avocado, until avocado is mashed and uniformly mixed.
  2. Add cilantro, celery, onion, and seasonings and mix together.
  3. Chose preferred mode of serving and enjoy!