Avocado Cilantro Chicken Salad

Avocado cilantro chicken salad

First of all, I want to apologize for the dark picture; I made this for dinner on a Wednesday, Joel didn't come home from sailing until 10pm, and I didn't think that it would look nearly as appetizing the next day after the avocado had time to oxidize. Now that thats out of the way...Today is the last Secret Recipe Club reveal day of the summer. Though I'm sad to see summer go, I'm looking forward to getting back to a routine once school starts. This month, I was assigned to Jaime's blog, Mom's Test Kitchen. Jaime is a wife and mom of a sweet little girl, yet she still has time to participate in (and host) several different recipe round-ups quite regularly. I don't know how on earth she has the time or energy, but I'm glad she does because she has quite the collection of great recipes on her site! I happily searched through her blog and came across this interesting twist on a classic dish. Swapping out mayo for a healthier fat like mashed avocado is definitely something I never would have thought of on my own, but it really gave the chicken salad a nice flavor and made me feel a little healthier eating it. If you are bored with traditional chicken salad, I highly recommend giving this fun twist a try. Thanks, Jaime, for showing me how to use avocado as a delicious substitute in a classic favorite!

2 cups Chicken, cooked and shredded (I used 2 small breasts)
2 tablespoons Scallions, chopped
1 tablespoon Red Onion, minced
1/2 cup Cilantro, chopped
1 Avocado, mashed
Pinch of Garlic Powder
Pinch of Chili Powder
Pinch of Ground Cumin
Juice from 1 Lime
Salt and Pepper, to taste

In a bowl, combine the chicken, scallions, red onion, cilantro, and avocado. Squeeze the lime juice over the bowl and mix. Season with salt, pepper, garlic powder, chili powder, and cumin. 

SOURCE: Mom's Test Kitchen