Creamy Avocado Chicken Salad

Um, yeah.  Yum.  I’m not usually one for the whole chicken salad thing.  I like to stick to egg salad, cause I like my chicken to be hot.  Well.  Sheesh.  This recipe makes me feel dumb for making that conclusion.  This was so fantastic I was tempted to eat it with a spoon, and not share any with my husband.  But, seeing as this blog is dedicated to Feeding Mr. Rodgers…and also the fact that it would be mean…I decided to share, haha!!  He loved it too!  I am totally on an avocado kick right now, so pulling up this recipe from my archives makes me want to throw down my computer and make it RIGHT NOW!  YUMMMMYYY!  It’s also perfect for chicken leftovers!  I love roasting a whole chicken and eating it for dinner one night, then re-purposing the left overs in a recipe like this!  Why talk about it any more?  Let’s get to it so you can partake of this amazingness!!

I have to admit, I made this salad in a hurry, and the ingredients just sounded so perfect, so I didn’t change a thing!  So ALL credit goes to Kalyn’s Kitchen, a lovely blog I found through Pinterest!  To see the original click here!  Kalyn…you are a genius.  That is all 🙂

 

So, here’s what you need:

  • 2 C Cooked and Shredded Chicken (Very conveniently, I used leftover Garlic Herb Butter Roasted Chicken)
  • 2 Avocados, Diced (Not too small if you are like me and like chunks of avocado!)
  • 2 Tbsp Lime Juice, Divided (1-2 Limes)
  • 1/4 C Green Onion, Thinly sliced
  • 1/2 C Fresh Cilantro, Chopped
  • 2 Tbsp Mayo

 

And here’s how you do it:

  1. Prep everything as instructed in the ingredients.
  2. Toss your cubes of avocado with 1 Tbsp of the fresh lime juice.  This should keep them from turning brown as you prep 🙂
  3. Mix the last 1 Tbsp of lime juice with the Mayo.  This is going to be your dressing!  Doesn’t sound like much but the combination with the salad ingredients is PHENOMENALLLLLL!
  4. Mix the chicken, green onion, and dressing together in a large bowl.
  5. Add in the avocado, cilantro, and salt to taste and gently mix till everything is combined…don’t mix so much that your avocado cubes break down!
  6. You’re ready to go!  Wasn’t that easy!  Now serve…in a sammich, in a pita, in a tortilla, on chips, in a halved avocado…the possibilities are endless.

I don’t have many pictures, because of the quick nature in which this meal was prepared, and because I was serving them in cauliflower tortillas…which didn’t end up working all that great, which made me super sad.  I hate it when recipes fall apart!  Anywho, needless to say the fact that my tortillas were falling apart made my pictures not so pretty…but let me tell you…it was freaking delicious and we would have eaten it without anything else, haha!  Please try, and enjoy!

 

Avocado Chicken Salad 1

 

Put it in your bowl…and mix it!  So tasty, creamy, and delicious!!

Avocado Chicken Salad 2

Grilled Chicken and Chickpea Salad

We eat a lot of salads in this house.  Not puny salads.  No sir.  Salads that will fill your tummy, and ignite your taste buds!!  Salads that you can be EXCITED about!!!  Yeah that’s right.  We get excited about salads.  I don’t think that means we are weirdos.  I think that means that salads are under appreciated ..and we have discovered some fantastic ones!  This one…I haven’t had time to write about yet…but have already made probably three times.  I love it so much.  I asked Mr. Rodgers what his favorite salad is that we make.  He ended up telling me that he loves the cheese balls from our Pear and Cheese Ball Salad, but that over all…this one is so delicious and filling that he would have to say it get’s the title of his favorite!

Here is what you need:

  • 2 Hearts Romaine, chopped or torn into bite sized pieces
  • 3 Good Handfuls of Spinach (approximately…cause let’s just be honest, all of our hands are different sizes!)
  • 2 Large Carrots, peeled and sliced
  • 1 Cucumber, peeled and sliced
  • 1 Bell Pepper of your favorite color, sliced.  I even did half green, half red once.  It was great!
  • 1/4-1/2 Red Onion, thinly sliced.  Again, I must say I believe red onion is something to use “to taste”
  • 1/4 Head of Red Cabbage, sliced
  • 1 Can of Chickpeas, drained and rinsed.  OR a cup or more of dry chickpeas (garbanzo beans), soaked over night and simmered for two hours.
  • 3 Large Chicken Breasts
  • Herbamare Seasoning
  • Black Pepper
  • Some of your favorite dressing, or a recipe of my favorite home made vinaigrette.

Mrs. Rodgers’ favorite vinaigrette!  Though it is entirely out of character for me, I DON’T MEASURE THINGS FOR THIS DRESSING!  But it is FABULOUS! So feel free to give it a try!!! 🙂

  • Olive Oil, about 1/4 C depending on how many servings you are eating at once!
  • A squeeze of Flax Oil
  • A spoonful of sour cream
  • A spoonful of Dijon Mustard
  • A glug of Vinegar of choice
  • A glug of Lemon Juice
  • Hot Sauce to taste

And here’s how you do it:

  1. Heat your grill or grill pan.  
  2. Slice your chicken breasts in half long ways so that they cook faster, and it gives the impression that there is a lot more chicken than there really is 😉
  3. Season the chicken breasts liberally with Herbamare and black pepper.
  4. Grill the breasts till done, it wont take long since they’re halved.  It probably takes about 5 minutes per side on my little grill pan.
  5. Remove chicken and let cool.
  6. Prepare your veggies and place in a large bowl.
  7. Chop your chicken and add.
  8. Toss in the chickpeas.
  9. Prepare whatever dressing you desire to use.  Toss the salad, place on serving plates and top with dressing, OR do it all together in a bowl.  I usually eat this for lunches over a week, so I make a small recipe of dressing at a time and combine it after I have portioned out what I want 🙂

Not too hard, right?  And one of the most satisfying salads you will ever eat!  I actually wake up excited for lunch when I know this is planned!!!  TRY IT!  It’s phenomenal 🙂

Just in case you don’t know what Herbamare is, here you go!!!  It is a seasoned sea salt that adds a kick to your food 🙂  And it’s alllllllll natural baby!

Grilled Chicken Chickpea Salad 1

Slice your chicken breasts in half long ways, and season well with herbamare and pepper.  Grill until done, mine took about 5 minutes per side 🙂

Grilled Chicken Chickpea Salad 3

Prep your veggies!!!  That’s a lot of veggies…and a lot of nutrients!  Yeah baby!!!  Feel free to add or subtract…play with the recipe!  Salads are flexible!

Grilled Chicken Chickpea Salad 2

Put everything in a LARGE bowl.Grilled Chicken Chickpea Salad 4

Look at all that stuff!!!
Grilled Chicken Chickpea Salad 5Toss it together!!!

Grilled Chicken Chickpea Salad 6Done!!!  YUM!

Fantastic Pear and Cheese Ball Salad

I recently was reading a friend’s Facebook post, and he was sharing that he detests vegetables and any kind of salad.  I, personally, think that is madness!!!  And have to wonder if he would change his mind if he tried this beauty!!  In fact…the last time I made this (yes, I have made it multiple times its so good!!) was on a day we were helping out at church.  Those days are tricky…being there by 7:30, leaving at 2:30…and full of food temptation.  Our pastor is generous enough to provide food for all the volunteers…and, seeing as he owns the local Cici’s Pizza restaurant…it is always greasy, cheesy, fantastically tempting pizza.  In DROVES!  Occasionally, they also provide a salad from Cici’s…but it usually includes processed dressing, meats that I am certain contain pork and nitrites…lots of fun stuff.  It really does look tasty.  But here is the best part…as everyone else was downing pizza and the fancy processed salad, I brought in this fresh salad for Mr. Rodgers and I…and everyone stopped, looked…and said things such as “Now that’s a salad,”  “You are such a good little cook,” (which cracked me up, cause there is obviously SO much cooking involved in making a salad,) and “WHAT?!  You got avocados?!”  It cracked me up, and made me feel proud.  Especially as their forks kept entering our bowl, to pick off avocados and cheese balls.  The memory still makes me smile 😉

Are you intrigued?  I swear by it…it is definitely worth trying 😀  And making…again and again and again!  Let’s get to it!

This recipe was so good as is, I stuck pretty close to the directions!!  So I must admit, it is just ever so slightly adapted from perfectweightamerica.com.

Note: this is a recipe that requires a bit of planning ahead!  For best results, go through your first 3 steps an hour before serving 🙂

Here’s what you need:

For the Salad:

  • 1 Avocado
  • 1 Pear
  • 2 Hearts of Romaine (Or lettuce of choice!)
  • 1 tsp Dijon Mustard
  • 12 oz Ricotta Cheese
  • 1/2 C Cheddar Cheese, shredded
  • 2-3 Green Onions, sliced
  •  1/2 C Almonds

Dressing:

A recipe of your favorite vinaigrette, or if you want to keep it simple and healthy, you can make the “Maker’s Diet Basic Vinaigrette” with

  •  1/2 C Extra Virgin Olive Oil
  • 1 Tbsp Flaxseed Oil
  • 2 Tbsp Lemon Juice or Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • Herbamare Seasoning

If you have never heard of Herbamare Seasoning…it is quite magical and you should try it!!!  It is like salt kicked up a notch…and totally natural!!  Here’s what you’re looking for 🙂

Grilled Chicken Chickpea Salad 1

Here’s how you do it:

  1. Take your almonds, and place them in a small food processor, and pulse until they are very finely chopped.  Dump into a shallow bowl.
  2. In a bowl, mix together the ricotta, mustard, cheddar, and green onion.
  3. Take small spoonfuls of the cheese mixture, roll it into balls.  This works surprisingly well..I expected it to get all over my hands.  But it was barely messy and rolled very well!!
  4. Take each cheese ball and roll it in the almonds to make a coating 🙂  Place them in a single layer on a platter and put them in the fridge.  Let chill for an hour or so.
  5. Get your romaine, and chop into bite sized pieces.
  6. Whisk together your vinaigrette!
  7. Slice the avocado and pear right before serving, or if you are using a vinaigrette with lemon juice in it…you can slice the avocado and pear earlier in the process, and cover them with the vinaigrette to prevent browning.
  8. Place the lettuce on your serving plates, top with avocado and pear slices and your crusted cheese balls…drizzle on some dressing…and impress the hungry people at your table 🙂  Enjoy salad like you have never had it before!!

Start by processing your almonds, so they will make a nice fine, crunchy coating for your cheese balls.

Pear, Avocado, Cheese Ball Salad

Put the Ricotta, cheddar, Dijon, and green onions together in a bowl.

Pear, Avocado, Cheese Ball Salad 2Stir it together till combined well.

Pear, Avocado, Cheese Ball Salad 3

Roll mixture into balls, and roll in the almonds to create a coating.

Pear, Avocado, Cheese Ball Salad 5

Place in a single layer and let  chill in refrigerator for about an hour.  This is about half of what my recipe made.

Pear, Avocado, Cheese Ball Salad 4

Thinly slice avocado and pear.  If you are not serving immediately, cover with a vinaigrette that has lemon in it.

Pear, Avocado, Cheese Ball Salad 6

Place your lettuce on serving plates and top with avocado, pear, and cheese balls, and drizzle with dressing.

Pear, Avocado, Cheese Ball Salad 7

Isn’t it pretty?!  Here’s a close up of the deliciousness that you NEED to partake in 😉

Pear, Avocado, Chees Ball Salad 8

So fresh and tasty!  The sweetness of the pear against the creaminess of the cheese.  You know…sour cream and onion is one of my favorite junk food flavors…perhaps that is why I love these cheese balls…the green onion with the Ricotta is reminiscent of a healthier version of it.  And of course, the avocado is a gem…which was evidenced by the thieves sticking their forks into our salad bowl 😉  I do so hope you enjoy!! 🙂