Sriracha Avocado Chicken Salad

Hello Friends – I am traveling so I thought it would be fun to welcome a few of my favorite bloggers. Today I’m featuring my friend Carrie from the beautiful (and delicious!) blog, Bakeaholic Mama. Whenever I see her New England inspired recipes such as Slow Cooker Sam Adams Boston Baked Beans and New England Lobster Salad Roll I am instantly transported back to my Boston years. Without further ado, here’s Carrie!
Hi guys! My name is Carrie and I blog over at Bakeaholic Mama. I am a stay at home mom of 3 kids and 2 troublesome dogs. A former preschool teacher turned wannabe baker and blogger. Bakeaholic Mama specializes in baking and family friendly meals, a lot of not so healthy recipes… I have  a fondness for buttercream, cheese, and butter. However, I can not eat like that every single day. I am a firm believer that if you lead an active lifestyle, eat a well balanced diet you can have a slice of cake from time to time!

Lunch time is my favorite meal of the day, I love salads and sandwiches and never get bored of either. I especially love chicken salads. I think I make a new version weekly. Lately my obsession is this Avocado Chicken Salad. It’s simple. Chicken, avocado, lime juice, and a bit of salt. To kick it up I dump half a bottle of sriracha on top. Sriracha makes it into 2/3 of my daily meals. I LOOOOVE the stuff. If you have never had it, it’s a Thia style chili sauce that can be found in most ethnic food isles. If you like a little heat added to your foods, check it out.

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5.0 from 3 reviews

Sriracha Avocado Chicken Salad
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: ¾ cup salad + 1 medium white pita
  • Calories: 347
  • Fat: 16.2 g
  • Saturated fat: 3 g
  • Unsaturated fat: 13.2 g
  • Trans fat: 0
  • Carbohydrates: 28.8 g
  • Sugar: 4.9 g
  • Sodium: 624 mg
  • Fiber: 7.5 g
  • Protein: 23.3 g
  • Cholesterol: 60 mg

Recipe type: Salad
Prep time: 
Total time: 

Ingredients
  • 2 cups cooked boneless skinless chicken breast (I use leftover roasted chicken if I have it)
  • 2 ripe avocados
  • The juice of 1 lime
  • 1 tsp honey
  • 1 clove of garlic minced
  • Sriracha sauce for drizzling (The hotter you like it the more you use!)
  • Pita bread for serving
Instructions
  1. In a medium bowl mash avocados, mix in lime, honey and garlic.
  2. Toss chicken in your avocado mixture and coat. Salt to taste.
  3. Serve with pita bread or eat it as is! Enjoy :)
Notes
Although the fat content is high avocados provide heart-healthy mono-unsaturated fat which actually helps increase HDL (good) cholesterol and lower LDL (bad) cholesterol.

 

 

Comments

    • Liz DellaCroce says

      Thank you for your fabulous guest post!!! Everyone is loving your salad and I can’t wait to make it myself!

    • Liz DellaCroce says

      I go in waves with chicken salad but something tells me this version will be a regular craving. :)

  1. Belinda says

    I would like to know how people have prepared the chicken for this recipie. It looks and sounds awesome and heathly.

    • Liz DellaCroce says

      Great question Belinda!! I would certainly say that this is great for leftover grilled chicken breasts, poached chicken breasts, baked chicken breasts – you name it!

  2. says

    Firstly, these photos are incredible, and secondly, this chicken salad really looks very delicious. I really want to try this recipe but I have never seen a Sriracha hot chili in the supermarket nearest us. May I ask what good substitute for this? Thank you.

    • Liz DellaCroce says

      Well one option is to purchase it online – it really is that good. Alternatively, you can find it at Asian or international markets. If you can’t find it – any hot sauce will work!!

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