Egg-Free, No Mayo-Better than Ever!

This high protein dish is perfect for breakfast, lunch, or dinner. You may not consider it
standard breakfast food but it’s a great flavorful protein that can help fuel your day. I prefer it
topped with spinach or butter lettuce and shredded carrots. The mayo replacement is an avocado
dressing that really adds creaminess, yum. I’m a sucker for a good curry and don’t always want
to cook a big meal so this hits the spot for a healthy lunch in the middle of a busy work day.

Ingredients

– 1 pound shredded chicken cooked- I prefer breast and thigh meat (about 2-3 cups of pre-cooked
chicken). I use the shred attachment on my food processor.
– 2 celery stalks , diced
– 3 green onions , chopped
– 1/2 cup fresh cilantro, chopped
– 10 leaves fresh basil, stacked and cut chiffonade style
– 1 large ripe avocado (about 7-8 ounces in weight)
– 3 tablespoons fresh lemon juice
– 1 to 2 tablespoons pure maple syrup or honey (to taste)
– 1 teaspoon salt and dash of pepper
– 1 tablespoon curry powder
– 1/4 cup filtered water

Optional: Any of these are lovely
– 1/2 cup raisins or sulfur-free cranberries
– 10 baby tomatoes cut in half
– ¼ cup chopped pecans, toasted
– 2 Tablespoons of pepitas (pumpkin) or sunflower seeds for garnish
– ½ cup diced mango. (If you’re in the mood for Yumm, then add some diced mango and drop the tomato!)

Instructions

1. In a large glass bowl, combine the shredded chicken, celery, green onions, cilantro, and basil.
Dressing Instructions:

2. In a blender or food processor, combine the avocado, lemon juice, 1 tablespoon of maple syrup
or honey, salt, curry powder, and water. Blend until smooth, adding 1 to 2 tablespoons of water,
if needed to thin out the sauce. Taste and add one more tablespoon of maple syrup or honey if
you want it a little sweeter.

3. Pour the dressing over the chicken salad ingredients, and stir well to coat everything evenly.

4. Add in raisins or cranberries if desired, then the optional sliced baby tomatoes, OR mango!

5. Transfer the salad to the fridge and chill for 2 hours to let the flavors blend well.

6. Stir in the optional pecans right before serving, if you like to have more crunch, otherwise you
can add them right before you chill for 2 hours.

Serve chilled on a bed of spinach or butter lettuce, sprinkle with pepita or sunflower seeds.

Leftover cooked chicken can be stored in the fridge in an airtight container for 3 to 4 days (the avocado
wont brown). But don’t store it on lettuce as it will wilt and get soggy.

Buen Provecho!