Chicken Salad with Avocado
This is a quick lunch to fix if you have left-over chicken or turkey from the night before. The secret to my salads (tuna, salmon, or chicken) is to throw in a bit of green apple. It gives a yummy crunch and provides a bit of tartness to the savory salad.
- 2 cups chicken (or turkey)
- 3-4 tbsp homemade mayonnaise (See Below)
- 1/2 green apple
- salt and pepper to taste
- 1/2 celery (finely chopped)
- Mustard (optional)
- 1 avocado (cubed)
- Depending on the consistency you desire, either cut chicken into small pieces or use a food processor to lightly pulse.
- Add all the other ingredients and mix until they are well combined.
- Mayonnaise
1 cup light olive oil at room temperature
1 egg room temperature
2 tbsp. apple cider vinegar ACV
Mustard to taste
salt and pepper to taste