When people ask me what my greatest fear is my answer isn’t snakes (they are definitely number 2) or heights. My answer is Mayo. I can’t stand the stuff. However, I do love the idea of tuna and chicken salad. I will confess, I have eaten both prepared with mayo in desperate moments if I didn’t see it being made and if it isn’t too mayo-y.
Anyway, I love making chicken salad using avocado and a few other simple ingredients. The only downside is that the chicken salad will begin to turn brown within 24 hours due to the avocado turning. More reason to eat it all at once like I did earlier today. It can be mixed up quick by hand if your in a rush or in a food processor if you are prepping ahead of time. Also, I am the worst at measurements. I eyeball everything which sometimes backfires but usually works. Use these amounts as a guide and do what works for your taste.
1 Chicken breast (anything left over or from rotisserie works)
1 small carrot
1/2 celery stalk
1/4 cup red onion
2 tbs or so of red wine or apple cider vinegar
2 tbs or so of Primal Tumeric and Lemon Salad Dressing or dressing of your choice
Chop up veggies and add all ingredients to a food processor. Pulse up to your desired consistency. Add salt and pepper to taste. Enjoy!