The other day I made a batch of Chicken Noodle Soup and had extra cooked chicken that didn’t go into the soup and I had been wondering what I was going to do with it. In the past I would of just made my traditional chicken salad – heavy with mayo and celery. Today I was in the grocery store and saw some avocados that were very ripe and it dawned on me then that the avocado with some sour cream would be a great swap for that mayo. Not only was it a great swap it is just as creamy, adds something healthy to the meal and was great with some sliced cucumbers.
Avocada Chicken Salad: Serves 4
10oz Cooked Chicken Thighs – Cubed/Shredded
3.5oz Avocado
1/4C Sour Cream (I use Daisy Light)
Salt & Pepper
Mix together the avocado and sour cream until all chunks are removed then add the chicken to the bowl and stir together. Add a pinch of salt and pepper to your tastes then serve and enjoy!
I had this in a pita with some sliced cucumber but it would be great alone, on a bed of lettuce or as I had it in a sandwich.
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WW: 5 Points Plus / serving
