Avocado Chicken Salad
One of my favorite things about spring is fresh fruit and veggies. Farmer’s Markets are opening. Supermarkets are relying more on freshly, locally grown produce. The other day I was in Hyvee, my favorite grocery store ever (don’t even get me started on how much I love Hyvee….I could write an entire blogpost just on that), and I saw a huge mound of avocados surrounded by bins full of fresh tomatoes, elephant garlic, onions, etc. Obviously they were setting us up to make some perfect guacamole. And while typically I would fall for that, I had something else in mind for those avocados.
On Mother’s Day I wanted to make a little special something for lunch (my husband felt bad that I was cooking, but I didn’t mind. I wanted to. So he let me). I’m not a mayonnaise fan, so when I learned that you can substitute avocados for mayonnaise in a chicken salad, I was super eager to try it out.
Almost all of the kids loved it, asking for seconds. The one that didn’t doesn’t like avocados, or anything mixed together where he can’t clearly identify each ingredient. He had PB&J instead :).
Ingredients (inspired by the Fit Cookie):
- 4 chicken tenderloins
- 1 medium avocado
- 1/2 lime (juice)
- 2 teaspoons of honey course brown mustard
- salt and pepper, to taste
- 1/2 cup of chopped red cabbage
- 1/4 cup of celery, chopped