WARNING: HEALTHYISH FOOD AHEAD. Let me back up, though.
Most recently, I started to think of just where I wanted this blog to go. I looked back at a few of the recipes, (which isn’t many) and noticed they all have one thing in common: carbs.
This amped up chicken salad recipe came to me after my mom had sent me home with half a rotisserie chicken. “MOM CAN I TAKE THE CARCASS FOR CHICKEN STOCK?” “Sure,” she said. “I was about to throw it out anyways.”
When I got it to my apartment that night, I realized there was still a ton of meat left on the bones. Having no idea what to do with it, I salvaged what I could and tossed it in the fridge.
Even though chicken salad is something I really love, I don’t make it very often. It can get kind of boring, but adding different ingredients changes it up a bit.
Last weekend I was buying a whole chicken at Whole Foods and it’s very difficult for me to walk out of the grocery store with just one thing, so naturally I had to peruse the produce section. It was here that I decided to add chunks of creamy avocado to chicken salad.
I’m also terrible at checking prices when I’m buying only a few things. My mind thinks I don’t spend as much if I get a few things at a time. Well I spent two dollars and fifty cents on ONE avocado, guys. I’ll go to Whole Foods for their whole chickens, but never again for their “organic” avocados.
I only buy strawberries occasionally because they only keep in the fridge for a few days and I’m back and forth between Chattanooga and home so much that half they time they go bad. I could use them in a smoothie, of course, but I feel like they’re being wasted when I could use frozen ones for that. I mean, does it get any better than a fresh strawberry?
When I go on morning runs, I know it’s best to eat something soon after, but I’m not exactly ready to sit down to a huge breakfast. So I’ll just snack on some fruit, cheese and maybe some turkey slices. One morning I didn’t have any protein, but I remembered that chicken I had shredded earlier. I ate that with a strawberry and it was oddly satisfying.
And then the chicken salad was born.
Along with the avocado and strawberries, I add celery because it needs a crunch to offset all the creaminess. My sister loves to add grapes in her chicken salad, so you can do that too.
I used a rather firm avocado, because it will turn in mush if it’s too ripe. I also salted it before I added it in. A touch of salt does wonders for an avocado.
I also never liked any kind of salad like this on a sandwich. I always ate chicken and egg salad with crackers. I ate this on some plain old saltines, but would probably be delicious on some Triscuits or any kind of flavored cracker. This is definitely more of a snack or a super light dinner.
Try it out and let me know what you think. Good or bad!
[recipe-title=”Strawberry Avocado Chicken Salad” time=”10-15 minutes” difficulty=”easy”]
- 1 cup strawberries, quartered
- 1/2 avocado, cut into bite size pieces
- 1 1/2 cups shredded or diced rotisserie chicken
- 1/4 cup mayonnaise
- 1 stalk celery, cut down the middle vertically then chopped
- 1/2 teaspoon celery salt
- dash of salt for avocado
- In a medium bowl, combine all ingredients except avocado.
- Once combined, gently mix in avocado.
- Serve immediately.