PALEO BASIL AVOCADO CHICKEN SALAD
I talk about my mom a lot in my recipes....and that is because she helped teach me how to cook growing up, and she is also at my house about 4 days a week. She currently is watching my girls for me while I am at work, and even though she is crazy (like me), she is amazing and does so much for our family. So to repay her for all she does, I try to make her little snacks or treats as often as possible. Mostly because she will forget to eat if I don't make her something. Which is crazy by the way...how do you forget to eat!??! I certainly don't have that problem...my stomach tells me frequently that I am hungry, so even if I tried to forget I would still have my little alarm clock down there to remind me to get my grub on.
This chicken salad was a result of me hunting through the fridge and cupboard looking for something I could make her for lunch. It is simple and easy to make, and she loved it. I wasn't planning on posting the recipe but she insisted, so here it is! I am thinking the same basil and avocado mixture would be pretty tasty in a deviled egg as well....so I just may have to try that fairly soon.
If you want an easy way to cook chicken breasts, here is how! Place your boneless, skinless chicken breasts in a large skillet over high heat and cover with water. Bring to a boil, place lid on skillet and reduce heat to low. Simmer for 30 minutes and transfer to a cutting board to cool for about 30 more minutes. Then get to shredding...it's that simple.
Now you have no excuse not to make this recipe.Time to make some chicken salad!
This chicken salad was a result of me hunting through the fridge and cupboard looking for something I could make her for lunch. It is simple and easy to make, and she loved it. I wasn't planning on posting the recipe but she insisted, so here it is! I am thinking the same basil and avocado mixture would be pretty tasty in a deviled egg as well....so I just may have to try that fairly soon.
If you want an easy way to cook chicken breasts, here is how! Place your boneless, skinless chicken breasts in a large skillet over high heat and cover with water. Bring to a boil, place lid on skillet and reduce heat to low. Simmer for 30 minutes and transfer to a cutting board to cool for about 30 more minutes. Then get to shredding...it's that simple.
Now you have no excuse not to make this recipe.Time to make some chicken salad!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Basil Avocado Chicken SaladPrep time: 15 mins Cook time: 0 mins Servings: 2
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Ingredients:
- 2 boneless, skinless chicken breasts (cooked and shredded)
- 1/2 cup fresh basil leaves, stems removed
- 2 small or 1 large ripe avocado, pits and skin removed
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. sea salt (or more to taste)
- 1/8 tsp. ground black pepper (or more to taste)
Equipment:
- Food processor
- Stirring spoon
- Measuring cups and spoons
- Medium sized mixing bowl
Directions:
1. Place the cooked shredded chicken in a medium sized mixing bowl.
2. Place the basil, avocado, olive oil, sea salt and ground black pepper in a food processor and blend until smooth. You may need to scrape the sides a couple times to incorporate.
3. Pour the avocado and basil mixture into the mixing bowl with the shredded chicken and toss well to coat. Taste and add additional sea salt and ground black pepper if desired. Keep in the fridge until ready to serve.
- 2 boneless, skinless chicken breasts (cooked and shredded)
- 1/2 cup fresh basil leaves, stems removed
- 2 small or 1 large ripe avocado, pits and skin removed
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. sea salt (or more to taste)
- 1/8 tsp. ground black pepper (or more to taste)
Equipment:
- Food processor
- Stirring spoon
- Measuring cups and spoons
- Medium sized mixing bowl
Directions:
1. Place the cooked shredded chicken in a medium sized mixing bowl.
2. Place the basil, avocado, olive oil, sea salt and ground black pepper in a food processor and blend until smooth. You may need to scrape the sides a couple times to incorporate.
3. Pour the avocado and basil mixture into the mixing bowl with the shredded chicken and toss well to coat. Taste and add additional sea salt and ground black pepper if desired. Keep in the fridge until ready to serve.
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