Cucumber Dill Avocado Chicken Salad
My friend Jordan had me over earlier this week and had me taste all of her Clean Eating dishes she had made for herself to eat during the week. I tasted her chicken salad and it was great! I knew I had to go home and make it the next night, but I also decided to also try to Paleo. I switched out the yogurt and put in an avocado instead, and viola! (also, I made it into lettuce wraps for lunch the next day.)
10 ounces Chicken Breast, cooked and chopped
5 oz of Cucumber, sliced thick
1 avocado, cut into pieces
2 tablespoons lemon juice
1 tablespoon chopped fresh dill (use about ½ dried dill)
1 teaspoon salt
1 teaspoon pepper
(optional: 3 tablespoons plain Greek yogurt.)
(Note: I started with some previously cooked chicken that I froze. (Being single, I think we’ve all been there where we just can’t get it all eaten before things go bad, so I had some cooked, frozen chicken.) Place freezer bag of chicken in cold water. Make sure it’s submerged (I use a can of vegetables.) Allow to sit for about an hour until defrosted.)
Put the following items in a food processor: chicken, cucumber, lemon juice, dill, Avocado, salt, and pepper.
|This is the batch with Greek Yogurt
(I used some yogurt on the first batch, and not the second. If you want to stay paleo, don’t use yogurt. It’s still equally delicious.)
|This is the batch with Avocado
Pulse it until it’s the consistency that you like your chicken salad.
(Note: if you want it very chunky you’ll need to pre-chop your cucumber into smaller pieces. The longer your blend it, the less chunky it will be.)
Make sure to taste test for enough lemon juice and salt.
As an added step, I decided to make mine Chicken Salad Lettuce Wraps. Place two spoonfuls of the salad into a large green lettuce leaf. Fold in both sides, tuck in top, and roll.
Serve with some tomatoes for a contrast of acid for a healthy lunch.