I love spending hours in the kitchen . . . when I have the time. There’s nothing worse than rushing slicing and dicing and feeling stressed when you’re cooking; I truly believe you can taste it in the food. I’ve made the shift from daily takeout to packing my own lunch, and while I wish I could spend hours each night prepping something fabulous, life doesn’t work out that way.
This is a major reason why this easy and delicious two-step recipe has become a staple in my recipe rotation. This avocado chicken salad is creamy, tangy, filling, and everything I love about a classic. It’s packed with nearly 40 grams of protein and 33 percent of your daily recommended fiber, and when I pack this sandwich for lunch, I’m not hungry until dinner. This prevents me from unnecessary snacking and ensures that I’m keeping my diet clean — two important aspects of weight-loss success. The next time you have leftover chicken, do yourself a favor, and make this quick and satisfying lunch.
I used a handful of sunflower sprouts on my sandwich, but whatever sprouts or lettuce you have on hand will be tasty.
For the chicken salad:
2 tablespoons plain yogurt
1 teaspoon lemon juice
3/4 cup shredded chicken, precooked
For the sandwich:
1 whole wheat English muffin
Handful of lettuce or sunflower sprouts
2 slices tomato
- In a small bowl, mash the avocado together with yogurt and lemon juice until completely combined.
- Add the chicken to the bowl, and mix with a spoon until all the chicken is coated.
- Serve your chicken salad on top of a bed of lettuce, or split on top of two English muffins with a tomato slice and sunflower sprouts (as pictured).
Source: Calorie Count
Makes 1 sandwich
NUTRITION Calories per serving