Paula Deen's Lean: Avocado Chicken Salad

As I shared in my most recent "Livin' Lean Topic Tuesday" post, avocados are a fabulous source of good nutrition, as well as a smart alternative to items like butter or mayonnaise. To keep this theme goin', I bring to you the first of three avocado inspired recipes; Paula Deen's Avocado Chicken Salad. With some light mayo and the flavors of my Avocados from Mexico, this quick dish was a hit for a fun and healthy lunch.


AVOCADO CHICKEN SALAD
Makes enough for 8...if you are willing to share!

INGREDIENTS


3 cups cooked, diced chicken


2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice


3/4 cup chopped onion


1 cup Hellmann's Light mayonnaise dressing (green label)


1 to 2 teaspoons pepper


1 teaspoon salt


1/4 cup chopped fresh parsley leaves


DIRECTIONS


Mix all ingredients and chill. Seriously...that's it! How's that for some directions.


RESULTS


I LOVE this spin on chicken salad. And just as much as I love the flavor, I love this fun way of serving it: Serve the chicken salad in the left-over avocado boats (see picture). How cute is that!?!


With this recipe, you will see that I changed quite a few items from the original. It calls for rice and additional dressing. I just don't think you need it. All the rice and dressing does is add to the calories and fat. In this case, less is more.


I will also encourage you to start with just 1/2 cup of mayo and see how it goes. Some reviews from readers on Food Network expressed their opinions that 1 cup was way too much mayo. Just a little FYI.


ENJOY!

NUTRITION FACTS (per serving): 201.88 calories;  10.5g fat;  10.43g carbohydrate;  20.0g protein; 3.7g protein