Meal Planning Monday – Avocado Cilantro Chicken Salad

Happy Monday!

This is another recipe I’ve been seeing on Pinterest for a while that I’ve been wanting to try. A few weeks ago I bought a big 6 lb bag of frozen chicken breasts and I put them all into a crock pot with some chicken broth / stock and let it cook. When it was done, I shredded it and put it into gallon sized freezer bags in 1/2 pound increments. Dinners and lunches, done!

I found this recipe on the Facebook page Strong Girls and I changed it just a little bit (of course).

*1/2 lb cooked, shredded chicken
*1 avocado
*1/4 chopped onion
*Juice of 1/2 a lime
*2 tablespoons cilantro
*1-2 tablespoons mayo (optional, but I couldn’t help myself)
*salt and pepper to taste

1. Mix together all ingredients except mayo. If you feel like you need more moisture, add the mayo. It wasn’t in the original recipe, but I just needed more.

I enjoyed mine on some Triscuits. Since I knew they were going on salty crackers, I didn’t add as much salt as I normally would have. Also, you should eat this within 2-3 days because the avocado can brown. But this was really good!

Happy cooking!

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