Bacon Avocado Chicken Salad

PEOPLE. This is SO good. Like go to the store RIGHT NOW and get what you need to make this. I just had leftovers for lunch and it was just as delicious. For those of you doing Whole 30 – put it in a lettuce wrap and you are good to go! 
Bacon Avocado Chicken Salad
3 cups shredded chicken breast (I used a rotisserie chicken)
2 large avocados – partially mashed (I ended up using 2 and 1/2)
1/2 tsp sea salt
juice of 1 small lime
1/3 cup (approx 4-5 slices) cooked and chopped turkey bacon
1/2 tsp garlic powder
1/2 tsp onion powder
Let chicken cool. Combine all ingredients until fully mixed. Try to keep some avocado chunks intact. Store in a zip top plastic bag with the air removed to prevent browning (I did this last night and no browning at lunch today). Refrigerate. Serve on a sandwich bun, in a tortilla, or on a lettuce leaf. I also ate this with tortilla chips. You can top with seeded jalapeños. I didn’t because I knew that would be too spicy for my kids. Three out of four kids liked it. WIN!

Avocado Egg Salad

Green egg salad looks a little funny, but tastes so good!

And it fits into my diet well (fat is a little high, but it’s avocado and egg, so a good source of fat at least!). This quantity makes 4 servings.
Calories: 155
Fat: 12g
Protein: 8g
Sodium: 138mg

5 hard-boiled eggs (but only use 2-3 of the yolks), chopped
1 1/2 – 2 Tbl light mayo
1 avocado, mashed
finely chopped red onion
Salt & pepper
A little squirt of mustard
Dill – I love dill, so I use a lot, but use what you like

Mix together.

I love this on any kind of Flatout bread!

Avocado Chicken Salad

This was one of those pins that I couldn’t wait to try!

And it didn’t disappoint. I’m really partial to my own chicken salad recipe as far as homemade goes, so I’m always reluctant to try a new one BUT because of the avocado, I gave this a try. Yum!

The original is here, and I’ve made a couplr of changes to make it the perfect mashup between Chipotle’s guacamole and chicken salad.

Here’s how I did it, along with approximate quantities:

~3 1/2 cups of shredded chicken (rotisserie or use this trick)
1 1/2 regular-sized avocados
3 Tbl light Hellmann’s mayo (really go easy on this…you can always add a little more if needed)
2 Tbl-ish of chopped red onion
cilantro, to taste
juice of one-half a lime, or maybe a bit more
salt/pepper to taste – using rotisserie chicken meant I didn’t need to salt this, really, but it did need pepper

Mix everything in a bowl, simple as that. Serve with crackers or make sandwiches.

About 1/8 of this recipe = approximately 185 calories.

i can't wait until there is still sunlight coming through my windows at dinnertime, so my pictures with my crappy camera are less crappy.



Oriental Chicken Salad

When I posted my version of Oriental Slaw, Sonya left her variations to the recipe in the comments section. I made her version a couple of weekends ago, and it was sooooo good that I don’t want it to just be lost in the comments and not have its own post!

Super simple, and great for company or showers, too.

1 (1 lb) bag of broccoli slaw (in the produce section, right by the coleslaw mixes)
Rotisserie chicken, with the white meat pulled off and shredded or chopped (or, you can grill chicken at home and use that, too)
6 green onions, sliced thinly
2 packages Oriental Ramen noodles
3 oz sliced almonds
3 oz sunflower seed kernels
¼ cup vinegar
½ cup oil
½ cup sugar

Mix slaw, chicken and onions in a large bowl.

Crush the Ramen noodles inside the packages. In a skillet, lightly brown the noodles, almonds and sunflower seed kernels over low-medium heat (and keep an eye on them; you don’t want this to burn!). Add to the slaw mixture.

To make the dressing, mix the vinegar, oil, sugar and the flavoring packets from the Ramen. This won’t totally combine, but that’s ok. You can mix this up ahead of time and refrigerate it so that it’s ready when you need it.

Pour the dressing over the slaw about 15-20 minutes before serving.

Chicken Salad

This is my mom’s chicken salad recipe, and it’s the best!

7 cups cooked, chopped chicken breast (about 3 1/2 lbs)
1 cup finely chopped celery
3/4 cup finely chopped onion (I use a little less than this)
1/2 cup relish (again, I use a little less)
red grapes, halved
2 Tbl lemon juice
2 – 2 1/2 cups light Hellmann’s mayo
salt & pepper
3/4 cup chopped pecans
halved grapes, optional

Mix everything together except pecans…mix them in just before serving. This makes a TON of little sandwiches for a baby/bridal shower. I usually make about a 1/3 of a recipe when it’s just for us to have around the house.

Loaded Baked Potato Salad

My SIL Michon gave me this recipe – I think her sisters made it for our family last year – and it is SO good. It makes a TON. And as you can see from the ingredients, it’s really, really healthy (lying through my teeth). But, it seemed a perfect time to post this recipe, with the upcoming Memorial Day holiday and all.

5 lbs. small unpeeled red potatoes, cubed
1 tsp salt
½ tsp pepper
8 hard-boiled eggs, diced
1 lb sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 medium Vidalia or sweet onion, finely chopped
3 dill pickles, chopped
1½ cups (12 oz) sour cream
1 cup mayonnaise
2-3 tsp mustard

Place the potatoes in a greased 15x10x1” baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425 degrees for 40-45 minutes or until tender. Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise, and mustard; pour over the potato mixture and toss to coat. Serve immediately. Yield: 20 servings.

Oriental Slaw

AKA Better get some now before Matt eats all of it.

It’s a standing joke in our family that Matt has to be last in line when this is made, because he will eat a ridiculous portion of it. He makes it his main course instead of whatever is supposed to be.

This is great for summer cookout – it just tastes good with grilled foods alongside it!

1 lb. shredded cabbage
6 chopped green onions
2 packages chicken ramen noodles
3 oz. sliced almonds
3 oz. sunflower seeds (kernels)

Crush the noodles and brown them in a pan with the almonds. Mix all ingredients above together. Then, make the dressing:

¼ cup vinegar
½ cup oil
½ cup sugar
Chicken flavoring from noodles

Mix together and pour over salad 30 minutes before serving.

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