Chicken Avocado Salad

This is a great recipe for using up leftover cooked chicken.  It is fantastic in a lunch box, and great for both lunch and dinner.

I served this in lettuce leaves as a wrap for dinner…  delish!

This recipe contains Bell Peppers which are an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

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Chicken Avocado Salad

serves 6

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  • 1 lb cooked chicken – diced
  • 2 stalks of celery – diced
  • 2 avocados – peeled and diced
  • 4 green onions – chopped
  • 1/2 red pepper  diced
  • 1/2 yellow pepper – diced
  • 1/2 cup slivered almonds – toasted
  • 1 tsp fresh thyme – chopped
  • 1 tsp fresh dill – chopped
  • 1 cup homemade mayonnaise
  • juice 1/2 lemon
  • salt and pepper to taste

This is another simple, simple recipe.  All you do is chop the chicken and veggies up into bite-sized pieces, toast the almonds and then mix everything together with the mayonnaise and lemon juice.  Taste it and adjust the seasonings as necessary.

And to serve – you could wrap it in the leaves of a butter lettuce as I did,

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you could use it to fill a hollowed out pepper or tomatoes or you could just dig in with a fork.

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3 thoughts on “Chicken Avocado Salad

  1. Pingback: Turkey Leftovers | salixisme

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