Avocado Chicken Salad

This salad is a great alternative for mayo-filled chicken salad dishes. Not everyone likes mayo (what?! It’s delicious!!! Especially if you make it yourself)… AND everyone can have eggs! Those people are just plain unlucky. Sorry folks. I feel bad for you. So here’s a recipe just for you. Enjoy.

Avocado Chicken Salad

1 lb. chicken thighs, cooked and chopped (grilled or baked taste best. I abhor boiled chicken)
1/4 red onion, diced (or a 1/4 c. chopped green onion if you don’t like a strong onion flavor)
1 cucumber, peeled and diced
2 carrots, shredded
1/2 red or green bell pepper, seeded and diced
red pepper flakes
2 heads of romaine hearts, shredded

Dressing
1 avocado
1/4 c. lime juice
salt and pepper to taste
1 garlic clove
1/4 c. water… more to thin

1. In a blender, mix all dressing ingredients, slowly drizzling in extra water until your the dressing is thick but swirling. You want it thinner than guacamole, but not as thin as a viniagrette.
2. In a bowl, toss chopped chicken, carrots, cucumber, onion, and pepper.
3. Add dressing and mix well.
4. Plate your romaine and top with the chicken mixture. Garnish with red pepper flakes.