Green Chicken Salad

1,108

56

2

About: I like to make food and create recipes! I share them here because it makes the world more efficient if we all share good ideas. I have a gluten/dairy free child who inspires much of what I create in the ...

This salad is a fantastic way to use up leftover cooked chicken! It can be packed in a lunchbox (with an ice pack) and eaten hours later, straight out of the container with no further preparation needed.

This makes a terrific lunch to pack for a picnic, for school, for work, to eat on an airplane, etc. Its portable, nutritious, and super filling!

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Start With One Ripe Avocado

You'll need to cut your avocado in half and remove the pit. Scoop one half of the avocado into a bowl. Add in a tablespoon of lime juice and some coarse salt. Mash until its pretty creamy. Set aside.

Take the other half of the avocado and score it with a knife, cutting it into 1/2 inch chunks. Flip the skin inside out and the chunks will fall out. Set these aside.

Step 2: Assemble Your Ingredients

This step is pretty flexible in terms of what veggies you happen to have in the fridge, but here's what I used (with excellent results):

leftover cooked chicken breasts, diced

cucumber, diced

baby spinach (stems removed), shredded with kitchen shears

half an avocado, cut into chunks (from the previous step)

1 Tablespoon lime juice

coarse salt

I was feeding one person when I assembled the ingredients, but you can obviously make this for more than one person or meal by doubling up on things. Or if you hate cucumber (added for crunch), you can leave it out. If you don't have spinach but have some kale on hand, use that instead.

Step 3: Put It All Together

Now comes the fun part. Throw all of the ingredients into one big bowl. Add in the creamy avocado that you set aside in Step 1....this becomes the binder for the salad (like Mayo, but way tastier). You can either eat it immediately, or store it in an airtight container in the fridge for later or for a lunchbox. I like to pair this salad with fresh berries because the sweet berry contrasts nicely with the tart lime juice in the salad.

Be the First to Share

    Recommendations

    • Made with Math Contest

      Made with Math Contest
    • Candy Challenge

      Candy Challenge
    • Multi-Discipline Contest

      Multi-Discipline Contest

    2 Discussions

    0
    None
    GlutenFreeMamacanida

    Reply 4 years ago on Introduction

    It is so good that I am making it a second day in a row. This time I'll be smart and double the recipe!