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Wednesday, April 20, 2016

CHICKEN AVOCADO SALAD





CHICKEN AVOCADO SALAD

This salad is extra- delicious with the crispy bacon bits on top.  I added it as an after thought and it was a good thought, turns out! I crumbled the very crispy bacon into tiny bits and sprinkled them on top of the salad.  It just took the flavors and texture a little over the top!

How to ripen avocados....after many years (and wasting avocados...shhh!), I figured it out.  Place in a bag or paper bag with an open end in the pantry or cupboard (i.e. a dark place) and wait until they ripen to the point that you can press the avocados and make a very slight indentation with your finger....maybe that's not the right word.  It will give a little under the pressure of your finger. :)  Place in the refrigerator and use when desired.  You could use it in a week or two weeks and it will still be lovely, fresh and green.  Try it!

3 cups diced, cooked chicken (375 mL)
2 California avocados, peeled, seeded and
  chopped
1 red bell pepper, chopped
1 medium Roma tomato, chopped
3 slices bacon, cooked crispy
Dressing:
1/cup mayonnaise (75 mL)
1/cup sour cream (60 mL)
1 tbsp lemon juice (15 mL)
1 tbsp Parmesan cheese (15 mL)
1/tsp crushed garlic (2 mL)
  (the bottled kind is what I used)
1/4  tsp salt (1 mL)
1/4  tsp black pepper (1 mL)

In large bowl, combine chicken, chopped avocados, chopped pepper and tomato.

Dressing:  In small bowl, combine mayonnaise, sour cream, lemon juice, Parmesan cheese, crushed garlic, salt and black pepper.  Pour dressing over chicken mixture and gently toss to combine.  Place in a salad bowl and sprinkle the top with cooked crispy bits of bacon.

Yield:  6 servings
1 serving
316.6 calories
24.5 g protein
21.8 g fat
0.4 g fiber
6.1 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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