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AVOCADO CHICKEN SALAD

  • To prep

    10 min

  • To cook

    10 min

  • Level

    Easy

  • Servings

    1
  • 12 ounces chicken breast, cooked & shredded
  • 1 ½ celery sticks, diced
  • 2 tablespoons minced shallots
  • 1 medium avocado (about 5 ounces)
  • 1 clove garlic
  • ½ cup fresh basil leaves
  • ½ teaspoon of sea salt
  • 2 teaspoons olive oil
  • 2 teaspoons lemon juice
  • 2 tablespoons water
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Method

    1. In a medium bowl, combine chicken breast, celery and shallots and set aside.
    2. Put avocado, garlic, basil, salt, olive oil, lemon juice and water into a food processor. Blend until smooth.
    3. With a spatula, scoop out dressing and add to chicken.
    4. Mix ingredients together well

    Yield

    1. Makes 4 small servings
    2. 3 medium servings
    3. 2.5 large servings
    4. 2 extra large servings.
    Can be served on top of a bed of spinach or other leafy green. For a non-24DC family friendly option, wrap in whole wheat tortillas.