For the most part, my only real 'craving' in pregnancy has been calcium. Cheese, yogurt and a big glass of milk all sound divine these days. Especially that last one ... milk is my new dessert.
But this evening, the babies demanded chicken salad. While standing at the Sam's Club checkout, I realized I wanted something creamy and protein packed. And I wanted it now.
Chicken & Avocado Salad with Cilantro
Luckily, I had everything I needed to whip up this quick variation on chicken salad that I saw on Pinterest.
2 tablespoons fresh squeezed lime juice, divided
Salt, to taste
1/4 cup thinly sliced green onion*
1/2 cup chopped fresh cilantro
2 tablespoons mayo
Toast for serving (optional)
*My ridiculously hit or miss local grocery store didn't have green onions OR chives last time I stopped by. So I finely diced a small shallot instead.
Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 tablespoon of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro.
Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions, mayo and remaining tablespoon of lime juice and stir well to combine.
Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
Nom, nom, nom, nom. The rest of the house was silent except for the sound of my crunching while I devoured this tasty chicken salad.
I added toast to the mix and made two open-face sandwiches. I loved the addition of the crunch and the bread helped cut the creamy fatty mixture of the chicken salad. To further cut the creaminess, you could also add a pinch of red pepper flakes.