Right from the beginning this sounds like a mouthful. MAPLE SRIRACHA AVOCADO CHICKEN SALAD. It's like 5 of my favorite words all combined into one sentence. Literally, nothing not to love here!
I'm a creature of habit. I like what I know and I love a good routine. When it comes to my lunches, nothing could be more true. I tend to eat the same things for lunch over and over again. It's either some type of salad or a good ole manwich. I like to call my sandwiches manwiches. Not really sure when or where this started, but when I think of a manwhich, I think of a loaded sandwich, filled with every possible add on. One of those situations where less actually isn't more.
This chicken salad is filled with so much flavor and the different ways to eat it are endless, which I love because you can never get bored. You can throw this on a salad, in between two pieces of Ezeikal bread, on top of some Mary's Everything Crackers (big fan), or simply just go nuts and eat it with a fork. Best part is, it takes almost no time, can be made in big batches, or single servings, can be made with leftovers you find in your fridge and has only 7 ingredients!
What You'll Need for a Single Serving:
The amounts below make one sandwich. This is geared for when your looking through your fridge and trying to come up with something quick and easy for lunch.)
- 1/2 chicken breast (any leftover chicken cooked from a few days prior will work)
- 1/2 avocado
- 1 tbsp. mayo (I use an avocado oil based mayo)
- 1/2 tbsp. pure maple syrup
- 1/2 tsp. sriracha (can do less if you do not like spicy)
- salt, pepper, garlic powder to taste
- 1 tbsp. red onion, chopped
Directions:
1. Slice your leftover chicken into small, cube like pieces.
2. In a small bowl, mash your avocado with a fork until smooth. Add in mayo, maple syrup, sriracha, spices, and red onion. Mix until well combined. Add chicken and mix until the chicken is fully coated.
3. Place chicken salad in between two slices of Eziekal bread with some spinach or on top of a salad filled with all your favorite vegetables. ENJOY!
What You'll Need for a Big Batch:
The amounts listed below will make up to 5 servings. This is geared for when you are meal prepping for the week and want this on hand for quick lunches for a healthy week.)
- 1 package of organic chicken tenders
- 1 ripe avocado
- 1/4 cup mayo (I use an avocado oil based mayo)
- 5 tbsp. pure maple syrup
- 1 tbsp. sriracha (can do less if you do not like spicy)
- salt, pepper, garlic powder, crushed red pepper to taste
- 1/2 red onion, chopped
- 2 tbsp. olive oil
- 1 tbsp. minced garlic
- 1/2 lemon
Directions:
1. Marinate your chicken tenders in olive oil, lemon juice, minced garlic and spices to taste. Let chicken marinate for at least 2 hours or up to overnight.
2. Once chicken is marinated, preheat oven to 350 degrees. Place chicken in a glass plan and cook for 30 minutes.
3. Meanwhile, in a medium bowl mash your avocado with a fork until smooth. You also have the option to put the avocado in a small food processor for a more even consistency.
4. Next, combine avocado, mayo, maple syrup, sriracha, spices, and onion. Mix well.
5. Once chicken is cooked, you can either pull it apart with two forks, or cut the chicken into small, cube-like pieces.
6. Add chicken into the avocado/mayo/maple/sriracha mix and mix until well combined.
7. Store in the fridge for up to 5 days. ENJOY!
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