This recipe is all about a blend of a few of my favorite foods to combine into an incredible summer recipe full of wholesome ingredients. Packed with veggies, full of flavor, easy to whip up…there is really nothing better than this dish on a hot summer day!
I am not a fan of mayonnaise, even if it is paleo mayonnaise. So when I started making chicken and tuna salad with avocados, it was quite a game-changer! A super ripe avocado just adds another level of flavor and has the perfect creamy texture to bind the salad together.
Because I like being a bit avant garde when it comes to ingredients, I decided to shred and roast some brussels sprouts for a smokey taste in the chicken salad, and I added some carrots for crunch! Finally, I shredded an organic rotisserie chicken because I wanted to keep this entire process simple.
Enjoy this recipe, and let us know if you make it!
Xoxo, Claire and the Mamas at Mama Jess
4 round sweet potatoes
1 rotisserie chicken, chicken (or two large chicken breasts, cooked and shredded)
2 carrots, peeled and chopped
1 cup brussels sprouts, shredded
2 very ripe avocados
3 pieces of bacon, crisped
2 tbsp lemon juice
1 tbsp parsley
1 tbsp garlic powder
3 tbsp olive oil, divided
Salt and pepper to taste