All salads are not created equal and this one is above and beyond delicious.  Not to mention avocados make everything 100x better! This is a hearty lunch that will fill you up and keep you full easily until dinner. I also LOVE this the next day when everything is fridge cold. Perfect for a grab-and-go lunch while you’re at work.

We are hearing a lot of hype about avocado’s lately. Put it on toast, sweet potato, eggs, burger, smoothie, tacos, salads and beyond. Which is great! We need healthy fats, like avocados, for proper brain function, hormone production, healthy skin and cell membranes, and to absorb certain vitamins, all this is essential for our health and wellbeing.

Eating damaged fats on the other hand, like trans fatty acids found in margarine, shortenings, canola oil, vegetable oils, crackers, cookies, chips, and other baked and fried foods, are the unhealthy fats created in an industrial process on a molecular level forcing the change of their atoms to be more shelf stable for mass production. We now know for certain that these trans fat contribute to diabetes, heart disease and other health conditions, such as raising the “bad” LDL cholesterol, decreased levels of testosterone in males, interfere with gestation in females, contribute to childhood asthma, all while providing no beneficial nutritional profile.

The wonderful part about this fat conversation is that it is so easy to avoid trans fats! Look on the nutrition label for partially hydrogenated or hydrogenated oils, and consider all baked goods, processed, and fast foods guilty with trans fats until proven innocent.  Great sources of healthy fats will come from avocado and ghee (like what you’ll find in this recipe!), olives, olive oil, raw nuts and seeds, coconut, raw whole milk products, organic and pastured eggs, organic and pastured beef, lamb, and poultry, and wild-caught fish.

Healthy fats are your friends, and make up wonderful foods to enjoy daily.  Enjoy this Avocado Chicken Salad today!

<3 A.G.

Print Recipe
Avocado Chicken Salad
www.nutritionwithalyssa.org
Course Main Dish, salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish, salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Salt each side of the chicken breast liberally.
  2. Use a skillet over medium-high heat to saute the chicken in ghee (or grass-fed butter or coconut oil) until browned on the outside and reaches 165° Fahrenheit inside. Set aside to cool completely then shred or cube.
  3. Add all of the remaining ingredients, except the salad greens, in a large mixing bowl. Mash the avocado and mix together. Add cooled chicken.
  4. Season with additional sea salt, black pepper, and garlic powder to taste.
  5. Serve over a bed of salad greens sprinkled with nutritional yeast!
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