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AVOCADO CHICKEN SALAD

9/25/2018

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

Instructions

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.
Eat as a salad or serve on Romaine lettuce leaves
Optional: 2 hard boiled eggs

Source: Linda Dieter Freeman, (Edited from Natasha of NatashasKitchen.com)

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ARUGULA SALAD & ULTIMATE VINAIGRETTE

9/18/2018

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Ingredients
1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar [monkfruit]
1 teaspoon honey [yacon syrup]
Kosher salt and freshly ground black pepper
6 cups arugula

Directions

Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
Toss arugula with vinaigrette, to taste.

Source: www.foodnetwork.com

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APPLE CRISP

9/17/2018

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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

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RECIPES

AVOCADO CHICKEN SALAD

ARUGULA SALAD & ULTIMATE VINAIGRETTE

APPLE CRISP

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​RECIPES

AVOCADO CHICKEN SALAD

ARUGULA SALAD & ULTIMATE VINAIGRETTE

APPLE CRISP

Archives

Categories

Phases, under construction

RECIPES