Monday, November 9, 2009

Chicken Salad with a twist

Relentless boot campers in the 6:30AM Tu/Th class performing partner med ball chest passes

Each week I make a big batch of chicken salad or tuna salad to throw on top of my spinach leaves when I'm rushing out the door and need my lunch on hand. I decided to change up the recipe today and used very, very ripe avocado in place of the Canola Oil mayo as the fat. The serving size for 1 block of fat for mayo is 1/3 tsp vs. 1 TB for avocado. Hence, I was able to use less fat blocks and still get the consistency I was wanting for the salad.

Meg's Chicken Salad:
20 oz of canned chicken
1 3/4 cups of avocado + 2 TB
1 whole apple
1 whole bell pepper
Purple onion
Cumin & pepper for seasoning

I just tried it, and it is YUMO! I measure out 1 cup of chicken salad and put in on my spinach, which equates to about 6 servings. Each serving has about 3.5 blocks of protein, 5 blocks of fat, and I add grape tomatoes and spinach to my salad to equal out 1 block of carb. Great lunch!

Level 1 Nutrition meeting tomorrow, October 10th, at 12:15 and 7:00PM at CrossFit Central. Open to all current CrossFit Central clients.

1 comment:

  1. Thanks for sharing this recipe, Megan! I have an avocado on my counter that really needs to be eaten. Tomorrow, that little fella is going into some chicken salad and into my tummy!