This chicken salad is a tasty, low-carb, mayo-free spin on an old classic. Super healthy fats like avocado and olive oil take the place of mayo. If you aren’t a fan of mayonnaise or are just looking for a healthier alternative to it, then this recipe is for you!
1 large ripe California avocado (2 if they're small)
1/8 tsp onion powder
1/8 tsp garlic powder
1/4 tsp ground cumin
1 tbsp balsamic vinegar
2 tsp extra virgin olive oil
salt to taste
leaf lettuce or butter lettuce, for serving
pico de gallo (homemade or store-bought) for topping
Cut the avocado in half. Remove the pits, scoop the flesh out with a spoon, place into a bowl, and mash well with a fork. Stir in the onion powder, garlic powder, ground cumin, salt, olive oil and balsamic vinegar. Add the diced chicken, celery and onion to bowl, and mix together well. Serve on lettuce cups and top with pico de gallo.
Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.
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