I can’t even begin to tell you how happy I was that I could still have mayonnaise following the Whole 30 meal plan. I KNEW that chicken salad was in my future! I’ve made chicken salad before, and actually one of my favorite ways to make it is with Greek yogurt, but since I can’t have dairy…so that plan was out.
This was amazing though. I typically like bread for my chicken salad. (Who doesn’t?) But again, in my quest to stay the course I can’t have any of that either. So many restrictions!! Its supposed to teach discipline right? I get it.
I was pleasantly surprised with this one. It has really bright flavors, and I’m one of this people that like a loaded chicken salad. So its loaded. The avocado and bacon were the perfect pair, and really set this dish off! Even when Whole 30 is over, this is one I think I’ll keep tucked away in the files.
Chicken Salad Avocado Bowls
3 boneless skinless Chicken Breasts, cooked and diced
1c. Paleo Mayonnaise
1/4c. Red Onion, diced small
2 garlic cloves, minced
1/2tsp. fresh Lemon Juice
1/2 small lemon zested
1Tbsp. Dijon mustard
2tsp. Rosemary, chopped fine
1/4c. Slivered Almonds
1/4c. Red Grapes, halved or unsweetened dried cranberries
1/4c. apple, diced
Salt and Pepper, to taste
1 Avocado, halved
1 piece of cooked bacon
Mix all ingredients together in a bowl and chill for at least one hour to allow flavors to come together. When ready to eat, squeeze lime juice on avocado bowls and season with salt and pepper. Add chicken salad to avocado in the hole where the seed was. Top with cooked bacon crumbles. Enjoy!
**This recipe makes enough chicken salad for 4-6 avocado bowls.
What’s in your favorite chicken salad recipe? Is it loaded?