Friday, August 9, 2013

Green Guaco-Chicken Salad

Here is another camping-friendly Paleo recipe. The avocado dressing is a nice replacement for the typical mayonnaise. Bring this salad with you and Go Green this weekend!

 Green Guaco-Chicken Salad

This is an extra-creamy version of chicken salad. The avocado 'mayo' is the perfect thick dressing for
the chicken salad. If your normal Paleo mayo turns out runny, tastes weird, or the ideas of raw egg grosses you out, this recipe is for you! It is a fairly simple chicken salad recipe that is perfect for picky eaters.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4-6

4 chicken breasts
4 green onions
¼ of a white onion
3 stalks celery
slivered almonds (optional)

Dressing
1 large avocado
¼ cup water
1 teaspoon olive oil
1 teaspoon mustard
2 teaspoons lemon juice
1 teaspoon apple cider vinegar
¼ teaspoon honey
sea salt
pepper

1. Bring a large pot of water to a boil. Add the chicken and boil for 20 minutes. Dice the onions and celery and add them to a large bowl and set aside.
2. In a blender, add the peeled and pitted avocado along with the water, olive oil, mustard, lemon juice, apple cider vinegar, honey, sea salt, and pepper. Blend on high/or pulse until smooth.
3. Drain the chicken and let it cool. Finely dice the chicken and add it to the large bowl with the onions and celery. Stir in the avocado mayo until you are happy with the consistency of the salad. If desired, sprinkle with a few slivered almonds before serving.
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