Once upon a time, my mom became friends with this awesome personal chef and hired him to cook us a fabulous family meal. The meal could be described with multiple adjectives, but I’ll stick with “healthy”, “colorful”, and “light” which meant we all wanted a cheeseburger as soon as he left. BUT, even though it wasn’t a standing rib roast or boeuf bourguignon, he left us with several creative and fun recipes. I’ve lost most of them by now, but I’ve held on to this wrinkled copied recipe for Avocado Chicken Salad and I’ve made it a summer tradition to make it at least once a year.
It’s packed with protein and nutrition and makes a perfect lunch offering to share with friends or a flavorful light dinner. Husband and I made some yesterday and then had the sudden realization that it makes many more than two servings, so we’ll be continuing to eat avocado chicken salad for the remainder of the week.
SO easy to make. Just mix together:
2-3 cooked, shredded chicken breasts (or 1 large can of chunked chicken)
2 avocados, mashed
2 shallots, chopped
3 garlic cloves, minced
1 can black beans, drained
1/3 cup mayonnaise
2/3 cup good Greek yogurt
1/2 head Napa cabbage, shredded. Top with cilantro, if desired.
Serve on top of corn tostadas (found in ethnic food aisle)
And there you go! No personal chef needed! Happy Tuesday!