I have never been the family cook. That was my grandma, and is my sister over at Girl With Blog (where she frequently blogs about her great food and her adorable toddler). I’ve gotten significantly better at cooking the past few years, but really, I wouldn’t know, mostly because my palate is unrefined and I’ll eat anything. True story. But, rumor has it, part of being a grown up is cooking food good enough to not make your neighbors question the smell emitting from your side of the duplex. Therefore, I am learning how to cook…or at least attempting to.
Lately I’ve been experimenting with healthier alternatives to classic recipes. More often than not, they suck. Seriously. My poor roommate is subject to odd smells from the pots and pans coming out of our kitchen at any given time, and bless her heart, she puts up with my kitchen explosions that resemble a 4th graders’ science project.
For a few weeks, I have been craving a good Chicken Salad. You know, the kind that was served at your grandma’s fancy luncheon. Creamy, chickeny, and full of mayo (let me take a moment to drool on my computer). This week I decided to attempt a healthier version of Chicken Salad, and I ended up with decliciousness that is this:
Yeah. It is supposed to be green, because I used avocado instead of copious amounts of mayo. And it was amazing and creamy without being too much. Here’s the recipe below!
Green Chicken Salad (Makes 3 servings)
1 Tbs. reduced fat mayo (this can be omitted if you opt for some more avocado, or a less creamy salad)
1 whole Avocado
1 cup diced grapes
3/4 lb. chicken breast (tenders or whole breasts)
1/4 cup chopped cashews (you can buy cashew pieces in bulk or at Trader Joe’s)
1-2 stalks celery
Optional (any mix of the following): 1/2 chopped green pepper, dill, green onion, salt, pepper, cumin (season all to taste).
Bake chicken according to directions on package, and allow to cool. While chicken is cooking/cooling: half the grapes, chop the celery, green pepper (chop finely) and green onion. After the chicken has cooled, remove the pit and skin off of the avocado, combine it with the tablespoon of mayo in a large mixing bowl, and mash it into a guacamole like substance. Chop the cooled chicken and add all ingredients into the large mixing bowl. Mix thoroughly. Hint: you can also put all ingredients into a large sealed-top container and shake it up to mix. Put in fridge until chilled and ready to serve.
1 serving contains approximately 320 calories (according to LoseIt®).
If you have any healthy chicken salad adaptations, comment below and share for all! Enjoy!
*Note- this recipe is not necessarily low fat or low calorie, because avocados and cashews contain natural fat. However, the fiber and protein combo of the avocado and cashews give you more caloric bang for your buck than traditional Chicken Salad made with mayo.
*Other Note: this recipe is best served within 30 minutes of putting it into the fridge, as the guacamole will start to turn brown.