& just like that it’s monday again & another recipe is here to brighten up your day! ✨CRANBERRY WALNUT AVOCADO CHICKEN SALAD✨ this is the perfect chicken salad to prep and store in your fridge for healthy lunches all week long 👏🏻 cranberries and walnuts are so delish together, plus they add the perfect crunch to this recipe 👌🏼
avocado 🥑 is the main ingredient in this recipe to hold the chicken together! if you don’t like avocado, you can easily sub it out with more mayo for a more traditional flavor 💯 either way it’ll still be delicious!
i started making chicken salads with blended avocado a few years back because i had a very weird relationship with mayonnaise. i used to refuse to touch it. it completely grossed me out 😂 but i’ve gotten a lot better in the past couple of years! i think it might be one of those foods for me that changed when your taste buds change every 7 years - is that even a real thing or a myth?! 🤷🏼♀️ 😂
WHAT YOU NEED:
(makes about 4-5 servings)
+ 1.5 lbs organic chicken
+ 2 cups bone broth, unsalted
+ 1 ripe avocado
+ 1/2 squeezed lime
+ 3 tbsp avocado oil mayo
+ 2 tsp garlic powder
+ 1/2 tsp pink salt
+ 1/2 tsp smoked paprika
+ 1 tsp black pepper
+ 1/4 cup craisons
+ 1/2 cup walnuts, chopped
.
HOW TO:
Turn your crockpot on high and add in bone broth and chicken. Let chicken cook for at least 4 hours and then remove. Use two forks to pull chicken apart. Set aside.
In a food processor, combine avocado, mayo, lime and spices. Blend until smooth. Pour over pulled chicken and mix well. Fold in chopped walnuts and craisons. Enjoy on a salad, sandwich, or with crackers. Store in the fridge in an airtight container for up to 5 days.
