Creamy Guacamole Chicken Salad

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I hate when people label things as "diet food."  While doing the Whole30, I have cooked some crazy good food that is just that... real food.  It's not diet food, it doesn't lack flavor, and hands down, 100%, I would eat this food even if I wasn't doing the Whole30.

I've been reading "It Starts With Food" by Melissa and Dallas Hartwig, and one of the things that has really stuck with me so far is that in doing a Whole30, you shouldn't focus on all of the things that you have to cut out, INSTEAD, you should focus on all of the awesome food that you do get to eat.

My weekly meal prep (Whole30 or not) includes making something for lunch that I can eat every day of the week at work.  And in the first week of my first Whole30, that lunch was THIS Creamy Guacamole Chicken Salad.

OMG you guys... it is SO GOOD.  You just basically make a batch of ballin' guacamole, then add some chicken to it.  I served it with celery sticks or cucumber slices for scooping, and/or over mixed greens.

If you make ONE "Whole30" recipe from my blog, make THIS ONE.  But please forgive me... I made this amidst a crazy food prep food tornado in my kitchen and didn't take pictures while I was making it!  That said... it's super easy, so I think you'll be fine :)


Creamy Guacamole Chicken Salad

Makes:  5 servings

Ingredients:

1.25 - 1.5 lbs boneless skinless chicken breast, baked and shredded
2 ripe avocados, mashed
1/2 red onion, chopped
2 cloves garlic, chopped
1 jalapeno, finely diced (I didn't use jalapeno, but I wish I had!)
handful of cilantro, chopped
Juice of 1-2 limes (to taste)
salt and pepper (to taste)
Homemade Whole 30 mayo (add until you get the right consistency, I love  this recipe from The Healthy Foodie)

Instructions:

In a bowl, mash the avocados with the lime juice, then add the onion, garlic, jalapeno, cilantro, salt and pepper.  Combine.  Then add the chicken.  If it is too dry at this point, add a spoonful of homemade mayo.  Add more as needed.

Serve over mixed greens OR scoop it up with cucumber slices and celery.  I also dressed my greens with balsamic vinegar.

TIP:  If you plan to portion it out to eat for lunches during the week, follow these instructions:

  • Sit out 5 squares of plastic wrap.
  • Divide the chicken salad evenly into 5 scoops, one on each plastic wrap square.
  • Fold in the edges, getting as much air out as you can, and sealing it tightly

To pack for lunches, fill an airtight container with mixed greens, then add a package of chicken salad and you are good to go!  Towards the end of the week, the avocados might start to brown a little, but it won't affect the taste.