Wednesday, January 16, 2013

Avocado Chicken Salad

We LOVE avocados.  Love them.  We eat them all week - they are chock full of over 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.  They also act as a nutrient booster by enabling the body to absorb more nutrients.  They are fantastic for you on the inside, and their rich oils can have a wonderful effect on your outer body as well.  Your hair will shine and your skin will glow.  Avocados are a miracle food. They are also delicious, duh.

So, here is one of many avocado recipes we love.

Avocado Chicken Salad

Sides for the night were spaghetti squash (my favorite vegetable, actually) and roasted corn on the cob.

A cute little yellow and green meal.
Typically, they say the more naturally colorful your food is, the healthier it is.

Avocado Chicken Salad
This recipe serves 3-4
1 Avocado per person (or more), sliced in half, pitted
3-4 organic chicken breasts, or 5-6 chicken tender cuts
1/2 can of corn, drained
1/2 can of black beans, rinsed and drained
1/4 C fresh cilantro, finely chopped
1/4 C green onions, finely chopped
1 tomato
just under 2 Tbs white vinegar (like 1 1/2)
4 1/2 Tbs of mayonaise [be careful with mayo- it can be so fattening.  We get one enriched with olive oil- it has way less fat]
Pinch of salt, to taste


That is all you will need!
Half and pit the avocados, set aside.
Grill up the chicken and season it well (we use lots of Emeril's BAM original essence )! Chop it up into small squares and put it in a large mixing bowl.
Add everything else as listed above into the bowl as well
Mix it all together, and put it in the fridge for 20.

Spoon the mixture onto a halved avocado, enjoy! 

For those who want the spaghetti squash and corn recipes, here they are:

Spaghetti Squash
Preheat your oven to 375 degrees.
Have your husband or buff self cut the squash lengthwise.  Scoop out all the yucky pit stuff.
Get a 9x13 pan, and fill it with 1/2 inch of water.
Put the spaghetti squash halves in, flesh down (flat side down) and stick it in the oven for 1 hour. The spaghetti squash will have an ever so slight crisp texture. Soo good.
To serve, scoop out the squash and add a teensy bit of butter (if you are like me), and salt and pepper.

Easy [and the BEST] Oven Roasted Corn on the Cob
Preheat your oven to 350 degrees.
Do nothing to the corn.  Leave the husk on.  Throw it on an oven rack for 30. Remove and season how you like.

You're done!

Any questions, ask! Let me know what other recipes you guys are looking for!

insta @beckkai

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