I Ate Too Much

Monday, March 2, 2015

Avocado Cilantro Chicken Salad




Avocado Cilantro Chicken Salad:
  • 2-3 cups shredded chicken
  • 1 large avocado, mashed
  • 1/4 cup light mayo
  • 2 Tbs lime juice
  • 2 tsp garlic salt
  • 2 Tbsp fresh cilantro, chopped
Combine ingredients and chill for at least 2 hours.
Posted by Annie Belle at 1:23 PM
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Labels: avocado, chicken, chicken salad, sandwich

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Annie Belle
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Blog Archive

  • ▼  2015 (22)
    • ▼  March (22)
      • Fennel and Hot Dog Pizza
      • Gyro Meatballs with Tzatziki Sauce
      • White Chocolate Rice Krispie Treats
      • Pork Carnitas
      • Cornmeal Crusted Tilapia and Parmesan Truffle Fries
      • Tater Tot Casserole
      • Harvest Salad with Pumpkin Vinaigrette
      • Veal Medallions with Red Wine Mushroom Sauce
      • Cheese, Potato, and Sausage Casserole
      • Blue Cheese Buffalo Meatballs
      • Spinach Artichoke Spaghetti Squash
      • Gluten-Free Parmesan Meat Muffins
      • Gluten-Free Teriyaki Sauce
      • Rosemary Feta Potatoes
      • Enchilada Pasta Sauce
      • Annie's Special Chili
      • Cheeseburger Casserole
      • Blackberry Bisque
      • Avocado Cilantro Chicken Salad
      • Zucchini Tots
      • Zucchini Enchilada Boats
      • White Bean and Chicken Stuffed Peppers
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