Chicken salad is one of my favorite go-to lunches, especially when I get to eat it out of an avocado bowl! I mean, doesn’t anything served in half an avocado just make life better?
This savory salad is super easy to throw together. I usually use leftover roast chicken, but canned chicken works just as well. Plus, this recipe is much lighter than other versions since I use avocado oil mayonnaise and lemon juice.
I am not a huge fan of traditional chicken salad with grapes, or dried fruit and nuts, so I came up with my own savory version. Celery adds a nice crunch, plus fresh parsley, and lots of lemon juice for a bright citrus flavor. I season it with Bragg’s savory seasoning blend and my secret ingredient – celery seed. It’s pretty much the most delicious chicken salad ever! Serve it in half an avocado bowl or scoop it up with your favorite cracker. Your lunch game is about to get a big upgrade!
Chicken Salad in Avocado BowlsPrint Recipe
- 2 cups roughly chopped chicken (roast, or canned)
- 1 cup celery, chopped into small pieces
- 1-2 Tbsp Braggs Seasoning blend
- 1 lemon, juiced (about 2-3 Tbsp)
- 1/4 cup mayo (I love Primal Kitchen's avocado oil mayo)
- 1/4 tsp celery seed
- scant 1/4 cup fresh chopped parsley leaves
Mix all ingredients together, adding more seasoning or lemon juice to taste
Serve in half an avocado, with crackers, or on your favorite bread.
I love using leftover roast chicken for this recipe. You could just as easily chop up chicken breasts, or in a pinch, use canned chicken.