Wednesday, July 24, 2013

Avocado Chicken Salad

I kind of love it when I realize that I have no idea what I'm going to make for dinner, and it's too late to run out to the grocery store to get supplies.  The situation forces me to be creative, and come up with a dish using only the ingredients I already have on hand.  It's like I'm a contestant on Top Chef!  This is what happened to me last night.  I had leftover diced chicken, a few limes, an avocado that was about to be over-ripe, and an unopened bag of raw cashews. As usual, my fridge was stocked with cilantro, sour cream, and mayonnaise, and so I created....Avocado Chicken Salad with Cashews.  I topped the finished product with a hefty drizzle of Sriracha Sauce, and found myself fan-girling over my own recipe.  

Avocado Chicken Salad
With Cashews & Sriracha Sauce

1/4 Cup Light Sour Cream
1/4 Cup Light Mayonnaise
1/4 Cup Freshly Chopped Cilantro
Juice of Half a Lime (or more)
2 Cups Cooked Chicken Breasts, diced or shredded (your preference)
1/3 Cup Cashews (I used raw cashews)
Salt & Pepper
1 Avocado, diced
Sriracha Sauce


1. In a large bowl, mix sour cream, mayonnaise, cilantro, and lime juice. 

2. Toss in chicken and cashews. Salt & pepper. Taste and adjust seasonings if necessary. Refrigerate until ready to serve.

3. Immediately before serving, carefully stir in the diced avocado. Serve drizzled with Sriracha Sauce.

Serving Size: 1/4th of Chicken Salad
Calories: 302
Fat: 19
Carbs: 8
Protein: 25

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