Allergy-Free Friday: Avocado-Lime Chicken Salad
Welcome to Allergy-Free Friday, where we’re sharing our favorite recipes from the PlateJoy library that are free of gluten, dairy, eggs, tree nuts, peanuts, eggs and soy.
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Chicken salad is a classic lunch staple, but most versions use either dairy or a boatload of mayo to get that delicious creaminess. And leaving them out means your chicken salad is just a pile of dry chicken. Nobody likes a pile of dry chicken.
Enter avocado to save the day. This allergy-free chicken salad is still deliciously creamy, but without any dairy or eggs. The lime and cilantro also offer a great flavor boost, so with only six ingredients and five minutes, lunch is served.
8 oz cooked chicken (if purchased pre-cooked, check to make sure it’s gluten-free!)
2 green onions
1/4 cup cilantro
4 butter lettuce leaves
1. Shred chicken into bite-size chunks. Dice avocado. Juice and de-seed lime. Thinly slice green onion. Chop cilantro.
2. Peel avocado and place in a large bowl; drizzle with lime juice and sprinkle with salt. Add green onion, cilantro and chicken. Mix well to combine, and season well with salt and pepper to taste.
3. Separate and wash lettuce leaves. Place on a plate and fill with chicken salad. Enjoy with a fruit of your choice on the side