Wednesday, March 24, 2010

Chicken Avocado Salad

When temperatures hit 70 degrees on Saturday, my body went into full-on spring food mode. Of course, by the time Wednesday hit, the weather had reverted to 50 and windy. The mind is a powerful thing, though, and cool temperatures weren't going to stop me from my favorite warm-weather Slacker Gourmet meal! It's quick, healthy, and seriously delicious.

Chicken Avocado Salad
Adapted from Healthy & Delicious: Avocado Chicken Salad

  • 3/4 lb. cooked chicken, diced into 1/2 inch cubes
  • 1 large tomato, seeded and chopped
  • 1 Hass avocado, diced
  • 1/2 bunch scallions, chopped
  • 2 Tbsp (or to taste) fresh cilantro, chopped
  • 1 lime
  • Salt and pepper, to taste
Combine tomato, avocado, scallions, and cilantro in a medium-large bowl and stir gently (the avocado should barely coat the rest of the veggies, but not break down completely). Cut the lime in 2 and squeeze the larger half over the veggies. Squeeze the smaller half of the lime over the chicken, then mix the chicken into the veggie bowl. Taste and season with salt and pepper, if needed. Keep tasting... until you're full. :)

This may seem like a bit of chopping and prepping for a Slacker Gourmet meal, but here are some shortcuts:
  • Use pre-cooked chicken. I know I'm showing the Trader Joe's love again... but they sell frozen, pre-cooked chicken in 1lb bags. 3-4 minutes in the microwave on half power should be enough to fully defrost the chicken without heating it up too much. You can also find pre-cooked chicken in the fridge case in most supermarkets, near the bacon and kielbasas, or use chicken from a cooked rotisserie chicken.
  • Instead of slicing and dicing a large tomato, use cherry tomatoes. You can cut them in half, or even toss 'em in whole.
  • Got a mini food processor? Toss in the cilantro and scallions (make sure to cut off the bad ends first!) together, and give it a few quick pulses.

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