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AVOCADO CHICKEN SALAD – PALEO SALAD

avocado chicken salad

The avocado chicken salad is a healthy, low-carb and paleo salad. This is a simple and easy chicken salad recipe tastes creamy and flavorful.

Paleo salad:

Paleo diet includes meats, fresh fruits, eggs, vegetables, and nuts. Paleo diet is mainly focused on eating protein rich food and avoiding carbs like legumes, lentils, cereals, processed foods, and pulses.

The avocado chicken salad is a healthy and delicious paleo salad with chicken, spices, and avocado. Avocado adds a naturally creamy texture to the salad.

Check out the other paleo recipes cauliflower rice, avocado deviled eggs, pan roasted salmon and quinoa fried rice.

Smart Cooking Tips:

1. You can use left-over grilled or boiled boneless, skinless chicken in this recipe.

2. You can add finely chopped garlic, deseeded and finely chopped jalapeno peppers in the avocado sauce.

3. Add lemon juice to the avocado flesh immediately you scoop out from the pit. This helps to retain the avocado’s beautiful green color.

Avocado recipes:

Avocado is a healthy fruit with an excellent nutritional profile. The natural buttery and creamy texture of the avocado helps to replace the fatty sauces like mayonnaise.

You can use avocado in the variety of recipes from appetizer, sauces, dips, smoothies and toppings.

Check out the collection of avocado recipes.

How to serve avocado chicken salad?

Serve avocado chicken salad fresh. If you want to store, store in an air-tight container and keep in a refrigerator.

AVOCADO CHICKEN SALAD - PALEO SALAD
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Avocado chicken salad is a healthy, low-carb and paleo salad. This is a simple and easy chicken salad recipe tastes creamy and flavorful. 

Course: non vegetarian
Cuisine: Indian
Servings: 2
Author: Antonet Roajer
Ingredients
  • 1 lb CHICKEN BREAST
  • 1 tsp SALT TABLE
  • 1 tsp RED CHILI POWDER
  • 2 tsp CORIANDER POWDER
  • 1 tsp LEMON JUICE RAW
  • 1 tsp GINGER GARLIC PASTE
  • 2 no AVOCADO
  • 0.25 cup ONIONS CHOPPED
  • 0.25 cup ROMA TOMATO
  • 1 tsp LEMON JUICE RAW
  • 1 tsp SALT TABLE
  • 2 tbsp CILANTRO (CORIANDER)LEAVES RAW
  • 1 tbsp OLIVE OIL
Instructions
  1. Marinate the chicken with red chili powder, ginger garlic paste, coriander powder, salt and lemon juice for 10 mins.

  2. In a skillet heat oil and swirl to coat the skillet. Place the marinated chicken breast and cook over a medium flame until the chicken gets cooked thoroughly (you can use the grilled or boiled chicken too).

  3. In the meantime, start preparing the avocado sauce. Cut the avocado into a half and scoop out the flesh into a bowl using a spoon.

  4. Add lemon juice and mash the avocado flesh using a fork. Add salt, finely chopped onion, chopped tomato, olive oil and mix well.

  5. Shred the cooked chicken pieces finely using a fork or chop finely. Combine both the shredded chicken and avocado sauce together and garnish with finely chopped coriander leaves. Serve immediately.

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