LOADED CHICKEN
AVOCADO SALAD
Although the suggestion is for 4 servings, by the end of
the day my husband and I had polished off the entire salad. It was excellent! Definitely a keeper for us! The olives are optional but if you like them, they are a lovely extra flavor addition.
3 cups shredded, cooked chicken (750 mL)
1 large avocado, peeled and chopped
1/2
cup chopped green onions, (125 mL)
leafy part only
3/4
cup diced tomato (175 mL)
Pitted olives, cut in half, optional
Lemon Mayonnaise Dressing:
1/2
cup mayonnaise (125 mL)
3 tbsp fresh lemon juice (45 mL)
2 tbsp olive oil (30 mL)
1 tsp salt (5 mL)
Liquid sweetener to equal 1 tsp sugar (5 mL)
1/4
tsp black pepper (1 mL)
In
large bowl, combine chicken, avocado, green onions and tomato.
Lemon Mayonnaise Dressing: In medium bowl whisk together mayonnaise,
lemon juice, olive oil, salt, liquid sweetener and black pepper until
smooth. Pour over salad and toss to
combine. Garnish each serving with
olives cut in half, if desired.
Helpful Hints: To make shredded chicken, I simply place my three chicken breasts in the bottom of a slow-cooker and submerge them with chicken stock. Cook on high for 4 hours and then use two forks to shred each chicken breast.
Helpful Hints: To make shredded chicken, I simply place my three chicken breasts in the bottom of a slow-cooker and submerge them with chicken stock. Cook on high for 4 hours and then use two forks to shred each chicken breast.
To make homemade chicken stock, place rotisserie chicken carcass
in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp
parsley (1 mL), 1/2 tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper. Optionally add some cut up onion and
1 chopped carrot. Place slow-cooker on low and cook overnight. Strain and
either refrigerate or freeze the chicken stock in an airtight container.
This chicken stock makes a wonderful base for soups and gravies.
Yield: 4 servings
1
serving
419.4
calories
33.0
g protein
40.1
g fat
0.9 g fiber
6.4
g net carbs