Lunch Idea: Healthy Chicken Salad Sandwich
Lately I’ve been on the hunt for good lunch recipes that don’t require heating up. Cold options are great for me at work where I don’t have a stove or microwave, and I suspect they’ll be great to have on hand as the weather starts to get warm enough for picnics!
This chicken salad fits with bill - it’s best eaten cold, easy to prepare, lasts the week, and has a ton of protein.
Ingredients
3 cups shredded cooked chicken (I used chicken breast here, but I imagine any chicken would work well - rotisserie, thighs, etc)
1 ripe avocado, mashed (I used 2 very small avocados here)
2-3 tablespoons plain Greek (or non-Greek) yogurt
1 tablespoon lime juice
1 tablespoon finely diced red onion
3/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon fresh cilantro, chopped
For serving: crackers, sourdough bread, wheat bread.
Directions
In a medium-large bowl, combine the avocado, chicken, lime juice and yogurt thoroughly. If it seems dry, just add a bit more yogurt (don’t worry, it won’t taste too yogurt-y, this is just to add moisture in place of mayo).
Add the rest of the ingredients and combine well. Add more salt and pepper to taste!
Store in an airtight container. Serve throughout the week as a sandwich or on it’s own. That’s it!