Friday, September 26, 2014

No-Mayo Chicken Avocado Salad

As high summer continues to drag on here in Hong Kong, for what seems to be a longer duration each year, I am on some kind of roll cranking out dish after dish inspired by the season of fun in the sun. Here is a little twist on the traditional American-style Chicken Salad - a favorite sandwich filler that brings back memories of college days - that is equally yummy without a pang of guilt.

Traditionally that creamy stuff is smothered in mayonnaise, jam-packed with calories and artery-clogging saturated fats. But today we are happily trading all that and more in for some heart-healthy fats and a boost of nutrients from the avocado and plain Greek yoghurt.

Packing my leftovers for lunch with corn tortillas!
Serve it in a wrap, a pita, a sandwich, on crackers, atop a salad, or straight up from the tub, this super easy chicken avocado salad is a crowd pleaser and makes for a great pack lunch on the go. The recipe is highly adaptable. Want more flavors, more crunch, more veggies? Toss in some celery, spring onion, parsley, cilantro, even radish for some vibrant colors. Use red onion at your discretion (not so much for me).

To prepare...
2 cups diced cooked chicken (I grilled mine with a ton of herbs)
1 ripe avocado, diced
1 cup shredded carrots
1/2 teaspoon celery seeds
1 clove of garlic, finely minced (for a less prominent garlicky punch, use 1/2 teaspoon of garlic powder)
1/4 cup plain yoghurt
A dash of Tobasco (optional)
Salt and pepper

1. In a large bowl, mash together diced avocado, yoghurt, garlic and seasoning.

2. Add chicken, carrots, and other veggies if using, stir to combine. Season the mixture to taste. A dash of Tobasco, as I discover, helps bring all the flavors together. Try it out!

3. Roll the chicken avocado salad up in a wrap; add additional toppings like lettuce and tomatoes. Stuff it in a pita pocket; spread it on a hoagie roll; dip it with tortilla chips... the possibilities are endless. Enjoy! 

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