Friday, June 21, 2013

Recipe for Chicken and Avocado Salad with Lime and Cilantro

Chicken and Avocado Salad with Lime and Cilantro
I thought this Chicken and Avocado Salad with Lime and Cilantro had a perfect combination of flavors!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this salad is something I've made over and over since my sister Pam first told me about it.  I wasn't too fond of the original photo of the finished dish, so when I made it again recently I also updated the photo; enjoy!)

I love the way social media spreads good ideas around the web, and this salad is my version of one my sister Pam got from a friend, who found it on Pinterest.  The e-mail I got from Pam had just a list of ingredients and some suggestions, so when I made the salad I kind of made up my own directions.  Then when I got ready to post my salad, I wanted to credit the source if I could find it, and when I copied what Pam had sent me and entered it into the search on Pinterest I found Avocado Chicken Salad from Becoming Betty.  My version has larger chunks of chicken and avocado, and I made the lime and mayonnaise into more of a dressing, while the original version is more mixed together.  This salad was so good that the amount I made above didn't even last a day at my house (although I *did* have help eating it from Jake.)  If you like these ingredients, I promise this salad is going to be a keeper!

I started with two cups of shredded chicken from a rotisserie chicken.  We kept the chunks of chicken pretty large.

Dice up 2 medium avocados, and toss them with 1 T fresh-squeezed lime juice. 

Slice up about 1/4 cup thinly sliced green onion.

You also want at least 1/2 cup finely chopped fresh cilantro.  (We chopped the cilantro very fine so the cilantro flavor would be all through the salad, but you could chop it coarser than this if you prefer.)

I mixed 2 T mayo and 1 T fresh squeezed lime juice to make the dressing.  (Remember there is already some lime juice on the avocado, so if you're not that crazy about lime you could use a bit less.)

Put the chicken in a bowl large enough to hold all the ingredients, add the sliced green onions and dressing and mix well, so all the chicken is coated with dressing.

Add the avocado with the lime juice that's in the bottom of the bowl and mix gently to combine.

Then add the finely chopped cilantro and gently mix again, just until it's barely combined.  Serve right away or chill. 


Chicken and Avocado Salad with Lime and Cilantro
(Makes 4 servings; recipe adapted from Avocado Chicken Salad from Becoming Betty, which my sister Pam's friend found on Pinterest.)

Ingredients:
2 cups cooked chicken, shredded into large pieces
2 medium avocados, diced
1 T + 1 T fresh squeezed lime juice
salt, to taste (I didn't use too much salt because you can always add more at the table.)
1/4 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
2 T mayo or light mayo

Instructions:
Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks.   Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste.  Thinly slice the green onion and finely chop the cilantro.  Mix mayo and 1 T lime juice to make the dressing.

Put the chicken into a bowl large enough to hold all the salad ingredients.  Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.  Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.  Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.

Serve right away or chill for a while before serving.  This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad.  (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!)

Click Here for Printer Friendly Recipe

South Beach Suggestions:
This salad eaten plain would be approved for any phase of the South Beach Diet, but remember that avocados and mayonnaise are both a limited food due to the fat content.  I would not eat more than 1/4 of this as a serving if you're eating it for Phase One.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Salad Ideas with Avocado:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Heart of Palm Salad with Tomato, Avocado, and Lime - with or without Cilantro from Kalyn's Kitchen
Not-so-Dumb Salad with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar from Kalyn's Kitchen
Five Fresh and Simple Avocado Salads from FoodieCrush
Creamy Avocado Chicken Salad from Cheeky Kitchen
Boston Butter Lettuce Salad with Avocado, Corn, and Tomatoes from Sass and Veracity
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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75 comments:

  1. It really is amazing how pinterest and other forms of social media have revolutionized the way we find recipes! Much more collaborative this way. This chicken salad sounds really tasty! Love the use of avocado...I've been craving it lately!

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  2. Kalyn,
    I love avocado and am always looking for recipes for it. This would be a great summer chicken salad. I will try it! Thanks, Stacey

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  3. Thanks everyone! I really can't say enough good things about this recipe.

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  4. This looks great! I'd probably switch out the cilantro for something else though..

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  5. Stephanie, I think mint, basil, or parsley would all be good.

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  6. Kalyn this looks so good, I'm in need of new phase 1 ideas. I've got some frozen cooked chicken that's going into chicken tortilla soup (w/o tortillas!) later today, but I'm printing this one out for my shopping trip to Trader Joe's tomorrow. Thanks for all your South Beach recipes!

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  7. I love chicken and avocado together. I'm not a huge cilantro lover, so I'd probably substitute parsley for all or some of the cilantro.

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  8. I love this idea of chicken and avocado in a salad together. Pinterest is such a neat way to collect recipes to try.

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  9. Lisa, you can tell I am working on losing a few pounds by all the Phase One recipes this month! Glad they are useful for you too.

    Thanks Lydia. I might try mint with it too, or even basil.

    Jeanette, I think Pinterest is one of the best ideas ever!

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  10. I love all these ingredients, so I need to try this salad! Thanks!

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  11. This definitely looks tasty! I do love all those ingredients!

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  12. When I purchase a rotisserie chicken I prefer to eat the dark meat. This will be perfect for using up the breast meat, which I often find to be dry - but, not with yummy avocado and the dressing. In the winter I make white bean and chicken chili with the leftover breasts, now I will have a summer recipe. Both of your last two salad posts look delicious! They are going on my "to try" list.

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  13. This looks great Kayln! I just posted a recipe for a side dish that would go great with it! Next time I make my recipe, I will make this too!

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  14. Whats does T means?

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  15. I'm making this again today; glad so many people are liking it!

    T means tablespoon (tsp. means teaspoon)

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  16. Enjoying this in my lunchbox today. I planned a rotisserie chicken for dinner last night just so I would have leftovers to make this. Thanks for another great recipe!

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  17. Yum, saving this one! I have a salad much like this that also had chopped jicama and chopped red pepper, and a touch of siracha with the dressing for spice.

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  18. BB, glad you are enjoying it!

    DLAOKC, that sounds good! I just made a salad that had jicama and avocado myself.

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  19. Isn't it amazing how something like this has transpired over the past year or so? It's amazing and so easy to be influenced by people who have tried a recipe first. We'd love this and you're right -- it probably wouldn't last long. I think I'd like to roll it up in some butter lettuce for lunch.

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  20. Mmmmm.... I want some now.
    I keep rotisserie chicken (deboned, skinned and de-fatted) in the freezer in 4oz bags. Looks like I have something else to do with it now. YUM YUM YUM!!

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  21. I have been craving this salad ever since it was posted, but I have no chicken in the house! An unexpected day off from work today means I'm headed to the store to pick up what I need. This salad will be in my tummy. :)

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  22. Kelly I like the idea of eating it in lettuce!

    I'm excited so many people are going to try this, hope everyone enjoys it!

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  23. I made this tonight. We put it in the thin flax seed pita we've found at Walmart. The calories for the pita are only 60, 10g carbs with 5g of fiber.

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  24. Those pitas sound like a find! I would love this in pita or lettuce either one.

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  25. Here is the pita that I find at Walmart near the deli area. Not sure if they sell it in your area, but I found the website on the package. I actually prefer this over regular pita from the store. It just seems more fresh and authentic.
    http://www.josephsbakery.com/SubPages/StaticPages/ProductDetails.aspx?ID=a882465d-659f-4dd7-9850-c8daf449f7d4

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  26. This is delicious! I fixed it last evening for dinner....wasn't sure how the hubby and 21 year old would like all that avacado. For the guys I layed a bed of corn chips and served the saled on top garnished with a tomato slice. I enjoyed the salad with a tomato slice and can't wait to make it again......a keeper for sure! Even the guys thought so.....I have followed your blog for awhile.....finally getting on the low carb bandwagon and looking forward to trying more recipes......started a recipe box too! This salad is my first entry. I pinned it!

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  27. Sushi.Latte, that is funny, because I have a post on the blog about Joseph's bakery pita bread and low-carb tortillas. Love them! I buy them online now and have some in my freezer right now.

    Peggy, so glad you enjoyed it!

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  28. This was a great recipe! I’m not following a specific diet, though am trying to maintain lots of protein so I used 4 grilled chicken breasts and light mayo, and ate it like a taco with whole-wheat flatbread. Great for leftovers too because it’s a cold dish. Thanks!

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  29. This reminds me of a salad that they made on Martha Stewart a LOOOOOONG time ago - it was originally from some gourmet food store and was a Martha favorite. She uses the chunks of chicken (large chunks and hers were grilled although I have used regular in a crunch it is still yummy), large chunks of avocado - but she adds in 2 diced poblano peppers, 2 cans of drained garbanzo beans and red onion. The dressing is a bunch of cilantro tossed in a blender with olive oil, a good amount of lime juice and seasoned with sea salt. Definitely give it a try - very yummy!

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  30. Lisa, I love the sound of this with some garbanzo beans added! Thanks for sharing the idea.

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  31. Wow, is this YUMMY. I made it yesterday to take for my lunches the next couple of days. I enjoyed it when I tasted it yesterday, but thought that I might cut down a little on the lime and cilantro. However, when I ate it today, those flavors had actually mellowed a bit (much to my surprise! usually they intensify) and it was just PERFECTION. I loved it so much. I made enough for 4 days...I hope that it will last that long, as I know sometimes mayo-based salads break down. But with nothing liquidy in the dressing, I am hopeful.

    I should add that I used pan sauteed chicken thighs instead of rotisserie. I actually used 6 thighs, and I know that's far more than 2 cups, but it's perfect to me just the way it is. I'm not a huge mayo fan, so I don't like it when mayo-based salads are really heavy on the mayo. This spread things out just right.

    Honestly, I think if this salad doesn't make it all 4 days, it won't be b/c it went bad too fast - it will be b/c I couldn't resist the temptation to go eat some more! LOL. I highly, highly recommend this recipe.

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  32. I'm so glad you enjoyed the recipe so much, and I love hearing how you adapted it to your own taste!

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  33. I had to pin this because I'm on super healthy eating plan and boy do I love avocados. Wonderful dish!

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  34. I tried this tonight and loved it. Only thing I added was a jalapeno and it was delicious! Thanks for the healthier version!

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  35. Daisi, so glad you enjoyed it. I love the idea of adding jalapeno!

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  36. This was so delicious. I added kalamata olives which was nice. Thanks so much for another great recipe.

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  37. Love the idea of adding olives!

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  38. Mmmm, this is sooo good! I added chopped up jalapenos and tomato for extra kick and color. It makes a wonderful south beach friendly lunch, and it's so beautiful!

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  39. I love how everyone is adding their own twist to the recipe. Now I want to try all the variations!

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  40. I just made this! Super delicious, but I actually used a chicken roasted in old bay. Then I added old bay to the whole dish, which gave a nice zest to it while also adding a bit of salt. Amazing!!

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  41. It was so good. Really mince that cilantro for better flavour and texture. I would add a little bit more lime though. Just my preference. Great recipe. Yum yum

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  42. Misocheeky, so glad you enjoyed it. And I am always in favor of more lime! (I'm a freak for lime and lemon flavors!)

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  43. This looks great. I'm craving avocado like crazy but I'd like to use yogurt or sour cream instead of mayo. I don't like mayonnaise. Hope it works out.

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  44. I think it will work with yogurt or sour cream, but would love to hear what you think!

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  45. I just made this salad and it is WONDERFUL!! The only change I made is I used cucumbers instead of green onions and I used only greek yogurt, no mayo. It turned out fabulous! I having to stay away from the rest of the bowl! Thank you for the great recipe!!

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  46. This really looks delicious for an avocado-lover like me!

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  47. This looks delicious. I plan to try it next week. Have you ever made it with greek or regular yogurt instead of mayo? I try to avoid the yucky oils in commercial mayo and we don't eat it enough to make my own. Thanks!

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  48. Oops, forgot to enable follow up email comments : )

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  49. Megan and Gregg, I haven't made it with anything but mayo (which I personally don't consider yucky, by the way.) I believe in letting everyone make their own food choices, so labeling my choice with words like that is not really something I like seeing in a comment on one of my favorite recipes ever. And no idea what you mean by "enable follow up e-mail comments?" I don't have that feature.

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  50. I did not mean to offend you. I apologize. I have learned that canola and soybean oils are not considered healthy oils by many because of their ability to go rancid quickly and the likelyhood that they contain GMOs. I try to avoid those oils and all mayo I have seen at the store contains them.

    There is a place when you post a comment where you click a box to receive follow up emails. That is all I meant because I wanted to be sure to see your comment if you replied.

    I completely agree that we each make our own food choices and I apologize for assuming you felt the same as me. That was inappropriate of me. I was typing absent mindedly as I tended to my children. God bless!

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  51. Megan, thanks for the apology, and sorry if I was harsh, but that is a huge pet peeve of mine! Would love to hear how it works if you try with yogurt or sour cream.

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  52. This is a keeper for me....all my favorite green tastes together....avocado, cilantro and lime. Thanks, Kalyn.

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  53. Wanda, hope you enjoy it as much as I have. I've made this over and over and enjoyed it every time!

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  54. Just curious, what's your favorite mayo?

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  55. Trixie, I like Best Foods (called Hellmans in the eastern part of the U.S.)

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  56. Pinned this and tried it tonight. Oh to the delicious! Yum. Thank you!

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  57. This was delicious!! Just made it and taking to a BBQ today! I love the combo of flavors! I couldn't decide between making that or your recipe for tomato avocado lime salad-- so I just sort of combined the 2!! I hope I have some leftover today but probably won't! So very good.. Thanks for such a great low carb recipe. Don't plan on using bread or pita- just fabulous as is! Thanks!!

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  58. Heidi, I really love this recipe too; so glad you enjoyed it!

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  59. superb idea love it this looks delicious recipe...

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  60. I really do not like Mayo... Do you think using Greek yogurt would be ok?

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  61. I can't say for sure, since I've never tried it with yogurt, and I might be the wrong person to ask since I'm a big mayo fan. But I'm skeptical; it seems like the lime juice mixed with Greek yogurt might be too watery. Maybe try half mayo and half Greek yogurt? Let us know how it works if you do try with yogurt.

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  62. This recipe looks like a perfect and easy lunch.
    One question though- if I was going to make it the night before for lunch the next day, would the avocado be brown by the time I was ready to eat it?

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  63. The lime juice will keep the avocado from turning brown, although if you can combine the salad right before you eat it, that's definitely best.

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  64. I made this today and LOVED it! Even my meat-and-potatoes boyfriend enjoyed it. Thanks!

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  65. Oh my goodness...I just made this chicken salad and it is so good. My friends are going to love this and so easy to make! Thank you for sharing!

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  66. Donna, I love this too; so glad you enjoyed it.

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  67. This is a Venezuelan recipe from the 50's! It was invented here in Caracas, in a Arepas (Venezuelan round corn Bread) joint-restaurant, to honor Mrs. Susana Duijm who won the 1955 Miss World Peagent bakc them and also was the first Latina on that time. We have been eating this for years and in all the Arepas joint in the whole Venezuelan soil, you can find it.

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  68. Luis, how fun to hear that! Thanks for sharing the info.

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  69. I just made this and it was awesome! I didn't have mayo so a substituted some plain yogurt and it turned out better than I could have hoped! My boyfriend had it on potato bread and I had it as a topping on a bed of spinach! I like it so much I might just use it as a chip dip.

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