Light Avocado Chicken Salad

9 Mar

Yum!  Hello, lunch!

Do you see how happy I am to be eating this sandwich?  It’s because chicken salad is one of my favorite “splurge” foods.  I never get it anymore, because I know it is always covered in high-fat mayo.  Well, until I found this version!

This sandwich is the most recent ruthless destroyer of Meatless Monday.  It’s just that nothing beats delicious warm rotisserie chicken, and shredding it into a yummy salad to eat all week seems like the most perfect Sunday evening task… right before I storm out of the door on Monday morning like a whirling dervish, ready with my delicious lunch in hand.  I serve these on multi-grain kaiser rolls, and even my wonderful man, who claims to dislike avocados, will eat this all week.  This would also be great on a bed of lettuce — maybe a spinach salad.  I’m basically obsessed with avocados, and this is a great way to incorporate more avocados into your diet (as if I needed more help with that!).  I encourage you to make this and eat it for lunch throughout the week… you won’t be disappointed! Plus, as an added bonus, the portion is quite generous — you’ll almost feel like you are splurging, when really, it is very healthy and filling.

Adapted from We are not Martha

Serves 6; 6 Weight Watchers Points Plus per serving

Ingredients:

  • 1 rotisserie chicken (about three cups)
  • 1/4 cup of Greek yogurt
  • approximately 1 cup of grapes
  • 1 tablespoon of parsley, chopped
  • juice of 1/2 a lemon
  • 1 avocado
  • salt to taste
  • pepper to taste
  • paprika to taste
  • chili powder to taste

Directions:

  1. Shred chicken into a large bowl.  Be sure to remove the fattening skin from the chicken before placing in bowl.
  2. Mash the avocado in a smaller bowl.  Squeeze the juice into the bowl and mix together with the avocado until mostly smooth.
  3. Combine the avocado mixture with the shredded chicken… stir in the Greek yogurt as well.
  4. Sprinkle the chicken mixture with salt and pepper to taste.
  5. Chop up grapes and parsley.  Place in bowl with the chicken.
  6. Sprinkle spices.  Now, I said paprika and chili powder to taste — but really, what I mean is that I sprinkle some (maybe a teaspoon?) of each into the dish, mix it up, and if I am craving more spices, I add some more.  Tasting as you go is key 🙂
  7. Chill for an hour before eating.  Or, if you are like me, save it for lunch the next day.  Don’t worry about the avocado going brown; that is what the lemon juice is for!

The final product… looking well-mixed, and maybe not as pretty as some other food.  Don’t worry, it’s just as tasty as it sounds, and definitely more tasty than it looks!

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