Prep Time: 15 minutes Total Time: 15 minutes This Avocado Chicken Salad recipe is a keeper! Easy, excellent chicken salad with lemon dressing, plenty of avocado.
Ingredients Avocado Chicken Salad Ingredients: 2 large cooked chicken breasts shredded or chopped 2 large avocados 1/4 cup Chives (or green onion), chopped 2 Tbsp Dill chopped, or to taste Lemon Dressing: 3 Tbsp lemon juice freshly squeezed 3 Tbsp extra virgin olive oil 1 tsp sea salt or to taste 1/8 tsp black pepper Optional: 2 hard boiled eggs
Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
Add in 1/4 cup chopped green onion and 2 Tbsp fresh Dill.
Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.
INGREDIENTS 6 cups Granny Smith apples (2 lbs. apples peeled and cored) 3/4 cup almond flour 1/4 cup arrowroot starch 2 tabl. tapioca starch 2 tabl. coconut flour 3/4 cup chopped walnuts or pecans 1/2 cup monkfruit classic (I omitted and it was plenty sweet) 1/2 cup monkfruit golden 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/2 cup unsalted butter 1/4 cup water 2 tabl. lemon juice 1 teas. vanilla
Peel and core apples. Cut apples into quarters. Cut out core. Cut into slices, then each slice into three pieces. Put apples into an 8 1/2 x 12 inch baking dish. Sprinkle with monkfruit classic. Mix water, vanilla and lemon juice and pour over apples. Cut cold butter into small cubes. Put the monkfruit golden, nutmeg, cinnamon, salt and flours into a food processor. Pulse until combined. Add the butter and pulse to blend. Add 3/4 cups chopped pecans or walnuts, and pulse too mix. Sprinkle topping over apples evenly. Cover dish with foil. Bake at 350 F for 30 minutes. Uncover and bake for an additional 30 minutes. Cool before serving.
12 servings. Nutrition per serving SANS sweetener: 200 calories, 15.52g fat, 2.86g protein, 3.17g fiber, 15.08g carb, 6.5g sugar (from the apples)
Source: Darlene Lindholm; FB The Plant Paradox Recipe Sharing