Wednesday, February 11, 2015

Avocado, Tomato & Basil Chicken Salad


One of my favorite quickie lunches is to use a ripe avocado in lieu of mayo in tuna or chicken salad. While I usually toss in some cilantro and lots of seasoning, it's pretty much just a mash and chow kind of meal.

Today, though, I wanted to take the dish one step further. I got inspiration from an open jar of oil-packed sun-dried tomatoes. Since I love the flavor of tomatoes with basil, I decided to throw a little of that in too. The results? Yum.

While you could puree the tomatoes along with the other ingredients, I chose to chop them and add them at the end. I ate my salad over baby spinach to add some greens into the mix.

Avocado, Tomato & Basil Chicken Salad

2 cups cooked chicken, shredded or chopped
1 large ripe avocado
1/2 cup basil leaves
salt, pepper & garlic powder
2 tbs. olive oil
5 chopped sun-dried tomatoes (oil-packed)
small handful of slivered almonds (optional)
lemon wedge, for serving

Put chicken in a bowl.

Combine avocado, basil, seasoning and olive oil in a blender or food processor. Run until well-mixed and taste for seasoning. Put in bowl with chicken and mix to thoroughly coat the meat.

Stir in tomatoes (along with a little of their oil, depending on the dryness of yours chicken). Sprinkle almonds on top before serving, and squeeze on a little lemon juice.

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