I really wish there was a way to make this picture better. I’m sorry. Story goes like this; I made the recipe, took just the “finished” picture, then ate away, not really planning on saving the recipe on homebeccanomics. Turns out I can’t get this out of my head! All of the ingredients are on my current food shopping list because I cannot WAIT to eat it again. It’s ridiculously good for you, easy as can be (just need to know how to use a knife), and truly one of the most pleasing things I have eaten in a while – something about the surprising apple-y sweetness with the fresh lime – YUM. The picture is bad, though.
Let’s chat about avocado. Like the picture, it’s pretty ugly on the outside (aptly called the a “alligator pear” in Mexico). Buy them when they’re firm and let them sit on your counter until the flesh “gives” when you press. If you weren’t planning on using them right away, they can chill out (pun intended) in your fridge for several days. As beautiful as they are on the inside, their moment in the sun is over too soon. Even with the best precautions (lime juice, plastic pressing directly on it) I find it’s best eaten within the hour. This would be a chicken salad to make for your family or guests you invite over, but don’t be bringing it to anyone else’s house and expecting praise – the color just won’t hold up.
Aside from the avocado’s somewhat high-maintenance upkeep, it’s a nutritional winner. Technically a fruit, it’s creamy flesh (wow, creamy flesh, could that sound any grosser?) contains 18 grams of HEALTHY fat. Not only does it lower your cholesterol, it provides energy, helps your body absorb certain vitamins, and slows the absorption of food for energy production. The homely avocado does NOT, however, have much protein. By adding the chicken and the Greek yogurt to this salad, you’ve got yourself a complete (and completely delish) meal. According to my local grocery store’s pricing, it’s still avocado season. Eat this as is, over salad greens, or stuffed in a wrap for a fresh end-of-summer treat.
Avocado Apple Chicken Salad
1 chicken breast, cooked and diced *
1 avocado, diced
1 apple, peeled (cored) and diced
1/2 c. cherry tomatoes, halved
1/4 c. finely chopped red onion, scallion or shallot
Juice of 1/2 a lime
1/3 c. nonfat plain Greek yogurt
1/8 tsp. pepper
1/8 tsp. salt
*I find the easiest way to cook chicken for a recipe like this is to microwave it. If that freaks you out, the second easiest way is to heat a nonstick skillet over medium high heat, mist with cooking spray, and cook chicken until golden brown on both sides.
1. Combine all ingredients and stir to combine.