Avocado Chicken Salad, 3 Ways

My new favorite go-to is cooking a whole/young chicken in a crock pot! You can season it a million ways, it stays really moist and there are a lot of leftovers.
Quick note: I take the skin off before I cook the chicken. It slow cooks for so long and there are a lot of different spices to keep it flavorful without all the extra fatty skin. When storing, I always take my chicken pieces out, take the bones out and store it separately from the veggies. This keeps the flavors separate, you won’t have little bits of chicken all over your veggies and it doesn’t congeal into a big blobby gelatinous mixture.
OK- on with the post. I decided to try a chicken salad with this round of left overs. I used avocado instead of mayo and it was delicious. I tried to get creative with it and came up with 3 different ways to have it.

Here’s how I made the salad:
1 chicken breast+1thigh
1/2 avocado
1/4 small red onion, chopped
3 mini bell peppers, chopped
Juice from 1/2 lemon
Garlic salt to taste

I sort of crumbled the chicken breast into the blender. I say crumble because it’s SO soft after being cooked in the crock pot that it just breaks apart in your hands. Then I add all the rest of the ingredients and blend it on low until all the ingredients are well incorporated. And voila! You’re done. You could just shovel it in with a spoon at this point, or try one of these cute ways to have it 🙂

Stuffed inside a mini bell pepper:

 Inside the avocado bowl with tomatoes: Protein Bowl!!

On Wasa Toast!

2 thoughts on “Avocado Chicken Salad, 3 Ways

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