Thoughts on Mayo
I have a love-hate relationship with mayo. It’s not the most pleasing thing to look at, and I’m often plagued with memories of my younger cousin eating spoonfuls of mayo when she was a child. However, I do know that it can be used to make so many delicious things. It’s one of those foods that I can’t think too deeply about if I still want to enjoy it. I know I can’t be the only person who feels this way about mayo, so if you also have these conflicting feelings, this Chicken Avocado Salad may be right up your alley!
I’d like to clarify that there is mayo in this Chicken Avocado Salad, but the amount of mayo is significantly less than what you would find in an ordinary chicken salad recipe. There’s also a good amount of avocado in this recipe, so it helps to mask the flavor of it. I swear, avocados can fix 60% of our problems.
Inspiration
This Avocado Chicken Salad recipe is inspired by the Green Goddess Chicken Salad at Olive & Thyme. I highly recommend this eatery if you’re into trendy cafés. It’s one of the most aesthetically pleasing cafés I’ve been to and the food is awesome! Their Green Goddess Chicken Salad is so simple but so good! I had to recreate it so this Chicken Avocado Salad is my take on that dish!
This recipe is really great because it’s so versatile. You can serve it as a sandwich, mix it with some greens to make a salad, use it as a component of a bowl, or serve it as a tartine, which is what I did! It makes for the perfect lunch on a hot day!
The chicken breasts that I used were large and in charge so I cut each of them them in half. I seasoned the chicken with a mixture of cumin, garlic powder, oregano, salt, and pepper. Then I baked them in the oven until they were fully cooked. Keep in mind that the chicken you use may be a different size and thickness than mine. Thus, the cooking time for the chicken may vary.
After the chicken has fully cooked, allow it to cool to room temperature before shredding it. My preferred shredding tool is my fingers but feel free to use two forks. Now, it’s time for everything to come together! Mash the avocados and then add it to the bowl with the shredded chicken. Then add in the mayo, lemon juice, garlic powder, salt, and pepper. And voila! You have a delicious lunch for the rest of the week! I served my chicken salad over a slice of toasted multigrain french bread and topped it with arugula, pickled red onions, and queso fresco!
Free at Last
If you saw my instagram story this past weekend, you may have seen that I’ve officially graduated from college! It really doesn’t feel any different, considering that I’ve been in California this entire trimester and taking online classes. Nonetheless, I’m glad to have reached this milestone and would like the thank my friends and family that have guided and supported me to get to this point!
This past weekend, my sister, her boyfriend and I planned to take a trip to the Mojave Desert so we decided to make it my graduation trip. A fun fact about me is that I love nature adventures and trips. I think that growing up in an area where these activities aren’t as easily accessible has made me appreciate them. Though it was only a day, it was one of the greatest moments of my life. We went to the Kelso Sand Dunes and climbed our way to the top of the dunes. Then we stargazed at the Amboy Crater. This was the night of the new moon, so there was no light source other than the stars. There were so many stars in the sky, twinkling away, and we also saw a few shooting stars.
Love Y’all
While I’m trying to find a job, I’m also trying to appreciate these experiences with the people I love most. I’m really lucky to be surrounded by such good-hearted people and I can’t wait to see what life brings next. Please let me know if you tried this Avocado Chicken Salad recipe, and I’ll talk to you in my next post!
Chicken Avocado Salad
Ingredients
- 2 lbs Skinless Chicken Breast (I used 2 large chicken breasts and cut each in half)
- 3/4 tsp Ground Cumin
- 3/4 +1/2 tsp Garlic Powder (separated)
- 1 1/2 tsp Dried Oregano
- 1 1/2 + 3/4 tsp tsp Salt (separated)
- 1 + 1/2 tsp Black Pepper (separated)
- 1 tbsp Extra Virgin Olive Oil
- 2 Avocados
- 1/2 cup Mayo
- 1/4 cup Lemon or Lime Juice
Instructions
For the Chicken Avocado Salad
- Preheat the oven to 400˚F. Line a sheet tray with aluminum foil and set it aside.
- In a small bowl, mix together the cumin, 3/4 tsp garlic powder, oregano, 1 1/2 tsp salt, and 1 tsp black pepper.
- Coat the chicken with the olive oil then evenly distribute the mixed seasoning onto all sides of the chicken breasts. Place the chicken onto the sheet tray and bake it in the oven for about 25-35 minutes or until it reaches an internal temperature of 165˚F. The cooking time will vary depending on the size and thickness of your chicken breasts. When the chicken has cooked, remove it from the oven and allow it to cool to room temperature.
- Once the chicken has cooled, begin shredding the breasts with a fork or by hand. Place the shredded chicken into a large bowl.
- Cut both of the avocados in half and remove the pit. Use a spoon to remove the avocado from the skin, and place In a separate bowl. Mash the avocado until there are no large chunks.
- Add the mashed avocado to the bowl with the shredded chicken. Then add in the mayo, 1/2 tsp garlic powder, 3/4 tsp salt, 1/2 tsp black pepper, and lemon juice. Mix the ingredients together until well combined. Taste and adjust the seasoning if needed. Enjoy
That looks so yummy !
Keep going and don’t give up !
You have already accomplished a lot at such a young age !
Thank you!