Avocado Chicken Salad
Prepared a bread-less sandwich yesterday for the girls...the bread? Boston lettuce, although they ate it with tortilla chips for a snack yesterday. Ingredients? Well, I'll share that in a moment, but it was a hit...and then it wasn't ?. Both of my 5 year olds both claimed it was too sweet. Darn it! I wasn't going for sweet, but I think reducing the amount of raspberry vinaigrette will help. Actually using lemon pepper to season it like the recipe calls for rather than substituting random Mrs. Dash mixes because I didn't have any lemon pepper on hand will help I'm certain too.
Anyhow, I'll know for next time! What have you prepared for your kiddos that they liked and then turned around and stopped liking?
Avocado Chicken Salad (makes 6 servings)
2 cups organic chicken cooked, diced (I just boiled mine)
1 large avocado, diced
1 rib celery, diced
2 hard-boiled eggs, crumbled
4 tbsp raspberry vinaigrette
lemon pepper seasoning
6 Boston lettuce cups
Toss chicken, avocado, and celery in a large mixing bowl. Add the eggs. Mix in the vinaigrette and season to taste with lemon-pepper. Serve in Boston lettuce cups.
adapted from Diets for Healthy Healing by Dr. Linda Page
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Allison Marschean is a wife and mother of 8 year old twins girls and a 2 year old baby girl who is kicking an autoimmune disorder to the curb with food and fitness, all while living her dimensions!