This is a delicious quick and easy lunch idea. The avocado added a creamy texture to the chicken salad and replaced some of the unhealthier fats with some good monounsaturated fats! Plus adds some kicking flavor!
Avocado Chicken Salad
2 Chicken breast 2 large Heirloom tomatoes 1 avocado 2 tbs Mayo fresh basil, about 6-8 large leaves salt & pepper to taste
Boil (or bake) the 2 chicken breast until chicken is fully cooked. Place in fridge until chilled. Cut chicken into chunks and mix together with half the avocado, mayo, basil, and salt & pepper.
To serve, slice tomato into 8 chunks leaving skin on bottom intact. Open tomato like a flower and place in a bowl. Scoop half the mixture on top of the tomato. Repeat with remaining tomato. Top each dish with 1/4 of remaining avocado slices.
Avocado Chicken Salad
2 Chicken breast
2 large Heirloom tomatoes
1 avocado
2 tbs Mayo
fresh basil, about 6-8 large leaves
salt & pepper to taste
Boil (or bake) the 2 chicken breast until chicken is fully cooked. Place in fridge until chilled. Cut chicken into chunks and mix together with half the avocado, mayo, basil, and salt & pepper.
To serve, slice tomato into 8 chunks leaving skin on bottom intact. Open tomato like a flower and place in a bowl. Scoop half the mixture on top of the tomato. Repeat with remaining tomato. Top each dish with 1/4 of remaining avocado slices.