Green Chicken Salad

Wednesday, August 21, 2013 @ 10:08 PM
posted by mrscaz

Hi! This is Jen, the kids belts assistant, I’m taking over Michelle’s blog tonight! Why am I taking it over? Because I just made a super yummy dinner and wanted to share the recipe!

In our house, we have been trying to incorporate more avocados into our normal routine. Ok, well, I am trying to incorporate them into my hubby’s diet because they are so good for you and his cholesterol is a little on the high side. I crave avocados but my hubby is not so fond of them. My 3 year old (he wont be 4 until Sept 20th) LOVES anything avocado. In fact, if he has a plate with lots of stuff on it, he will almost always eat the avocado first. I’m blessed with a really good (non-picky) eater.

Anyway, I wanted to make chicken salad tonight, but alas, I was out of mayo. I did, however, have a few ripe avocados. So, I thought to myself, “‘Jen, how would avocado be as a mayo replacement?’ ‘ Wow, Jen, good idea, it’s creamy, it just might work!’” Yes, I hold conversations with myself, don’t judge me. That’s how, out of my brilliant mind, this recipe came be. (I’m really humble, in case you didn’t pick up on that, aren’t you glad I don’t write these all the time?)

Green Chicken Salad

2 Boneless Skinless Chicken Breasts
1 & 1/2 Ripe Avocado Cubed
1/3 Cup Diced Onion
3 Boiled Eggs
3/4 Cup Chopped Steamed Asparagus
3 tbsp Lemon Juice
1/2 Cup Chopped Celery
1 tbsp Light Ranch Dressing
Seasoned Salt, Garlic Powder, Black Pepper & Salt to taste

Optional (I chose to not eat mine on a sandwich)
Mixed Baby Greens
1/4 Cup Roasted Sunflower Seeds
Sliced Green Onions

I started with frozen chicken breasts, mainly because I am a terrible meal planner. I filled a pot about halfway with water, added salt and pepper, chicken breasts and eggs. When the chicken was done, so were the eggs, bonus! While that’s cooking, I put the avocado, onion, lemon juice, celery, ranch in a mixing bowl. I mashed the avocado with a fork while mixing everything together. Then I tossed in the asparagus and mixed again. When the chicken was cooked through, I took it out of the water, let it cool for a bit then chopped it up into bite size pieces and tossed them into the bowl. Then chop up the eggs (please peel them first) and add to the mixture. Stir everything up and taste to check the seasoning. Adjust if needed.

Serve over a bed of mixed baby greens and top with sunflower seeds and sliced green olives.

I hope you enjoy!


Jen, writing for
Common Cents Mama - Kids Belts - Toddler Belts inventor

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