I don’t usually eat my chicken or tuna salad in sandwich form. Not really sure why, it seems more satisfying in a tomato or cucumber to me. I know, you don’t have to say it, I am a bit off — I know this and it’s ok ;o)
Because the rest of the world does typically eat tuna and chicken salad in sandwich form: Here is my adaptation of chicken salad. Try this in a pita pocket, a tomato or cucumber (like you see in the video below), or as you normally would.
I came up with this specific recipe by combining a few ideas from recipes I found on the internet. When I eat a chicken or tuna salad with mayo now, it’s almost like eating a fast food burger – just not as satisfying as the healthier version. Don’t be surprised if you fall in love with the recipe too!
Avocado – $1.79
Roasted Chicken – $6.99 – we only need 1 chicken breast for this, divided by 5 servings = $1.40 for the chicken
Seasonings & Lime Juice – on hand
TOTAL: $3.19 – serves 4 = $0.80
1 Boneless/Skinless Chicken Breast, shredded with a fork
1 Haas Avocado
2 TBSP Lime Juice
1 TSP Salt & Pepper
1 TSP each garlic, cumin, onion, cilantro, celery or any other veggies you typically add to your chicken salad (optional)
1. Mash up avocado to desired texture.
2. Mix together all ingredients. If it’s still too dry, add lime juice 1 tsp at a time until desired consistency is reached.