This light, creamy chicken salad, placed inside half of an avocado, will wow your taste buds. It doesn’t call for mayonnaise and gets much of its flavor from healthy fats.
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1 tablespoon tahini (or nut-butter of choice)
1 tablespoon brown rice vinegar
Juice from 1 lime, plus zest from half of lime
2 cloves garlic, chopped
1 teaspoon fresh ginger, peeled
2 cups cooked chicken breast, shredded
10 ounces mixed salad greens
Juice from 1 lemon
1 teaspoon gluten free, reduced sodium soy sauce
Dash cayenne pepper (or more if you like it spicy)
2 tablespoons cilantro, plus more for garnish, chopped
2 tablespoons extra virgin olive oil
Sea salt and pepper, to taste
2 avocados
Enjoy immediately or store in the refrigerator, covered, for 3 days.
Each serving (2 cups dressed salad, ½ avocado stuffed with ½ cup chicken salad) contains:
Calories 431
Fat 27g
Saturated fat 4g
Cholesterol 64mg
Fiber 7g
Protein 31g
Carbohydrate 20g
Sodium 345mg
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