I don’t like traditional chicken salad. I don’t like a lot of mayo and I don’t like mixing fruits and veggies. But I do like the convenience of chicken salad sandwiches for a picnic or trip to the lake. So I came up with this recipe- my version of chicken salad.
Prep: 15 minutes
Serves: 6-8 (Depends how you serve it. It’ll go farther on sandwiches.)
6 chicken breasts, grilled
5-6 scallions, diced
3/4 package bacon
1 1/2 avocados, cubed
2-3 tablespoons organic or homemade mayo
salt and pepper to taste
Preheat oven to 400 and bake bacon on a cookie sheet until slightly crispy. When finished, transfer to a lined plate and blot excess grease. Finely chop.
Grill the chicken (I used garlic, salt, pepper and onion. Pretty basic.) and let rest. Cube when cooled.
Dice scallions and cube the avocado. Combine all ingredients in a bowl and add mayo. Start small and add more if you need to. I don’t put very much at all, as you can tell in the photo. Just enough to give it a little moisture. Salt and pepper to taste and serve immediately.