Who says you need mayonnaise in a chicken salad? Though savory, conventional mayo is chockfull of inflammatory, artery-clogging soybean oil. If you are true mayo lover you can opt for the many non-vegetable oil, avocado-based ones(such as THIS one) or keep eating the same mayo. I recommend the former. If you love chicken salad and you love avocado, try this mayo-free chicken-salad-stuffed avocados recipe.
Click HERE to see the problems with vegetable oils. Or click HERE to listen to NPE Radio episode on it.
This recipe is clever and can be quite presentable. Either dice the avocados into the salad mixture and put it into the avocado shell or halve the avocado and then scoop in the chicken salad mixture. It is up to you.
If you are worried about the lack of taste or creaminess due to the absence of mayo, don’t be. The “sauce” made from the olive oil, turmeric, lemon oil and Italian seasoning will more than make up for it. Plus it is significantly less inflammatory and if anything, the super-anti inflammatory effects of the turmeric will super catapult this recipe into anti inflammatory heaven.
Click HERE to read more about turmeric. Click HERE to listen to an episode on it.
Vis-à-vis nutrition, this recipe is very ketogenic and very Paleo. The mixture of the bacon, chicken, and avocado will provide loads of healthy saturated and monounsatured fats as well as protein. Avocado, as we know, is a super food which studies show fights against inflammation as well. The bacon, arugula, parsley will give the chicken salad a nice crunchy texture.
This mayo-free chicken-salad-stuffed avocados recipe will fill you up due to this high fat and protein content. Garnish as you like.
Ingredients
- 2 large avocados, halved and pitted
- 2 cups cooked chicken, diced or shredded
- 8 slices of bacon, cooked and crumbled
- 2 medium-size green onions
- 2 TBSP fresh parsley, chopped
- 1 cup arugula
- 2 TBSP fresh lemon juice
- 2 TBSP olive oil
- 1/2 tsp turmeric
- 1/2 tsp Italian seasoning
- 1/2 garlic powder
- 1/2 sea salt
Instructions
Use a spoon to scoop out the avocado from the shell. Scoop out the pit.
In a bowl, combine the chicken, bacon, parsley, onions, and turmeric.
Add the arugula and toss gently.
In a bowl, whisk together the lemon juice, olive oil, Italian seasoning, and garlic powder. Pour over the salad to combine.
Place the chicken salad into the avocado.
Notes
Another option is to dice the avocados and add them to the chicken salad mixture. Pour the mixture into the shells of the avocado. Your choice!