|here's how we ate it for dinner...|
This recipe for Avocado and Black Bean Chicken Salad comes courtesy of my awesome friend Suzzy. She is always coming up with these delicious recipes (she is a Southern Lady), and this is no exception. She threw this together last summer and it's become a staple for our family as well! Especially since my daughter is allergic to eggs, so any traditional kind of "summer salad" that calls for mayo is a big no-no. This is a great substitute, and healthy. Bonus!
For dinner, we had it on tomato-pepper tortillas and topped it with fresh tomatoes, salsa and queso fresco. At lunch the next day I had it topped with more queso fresco and Tabasco sauce, with a side of Food Should Taste Good chips. Both were equally delicious, and I was able to make enough to have meals for myself and my husband for two days.
Avocado Chicken Salad (gluten and egg free) serves 6
1 small onion, minced
1/2 cup of light sour cream
4 cups of chopped, cooked chicken (I used costco canned chicken)
4 Tbsp lime juice
2 cans (or 3 cups) of cooked black beans
1. In a bowl, mash avocados and mix in the sour cream. Add the lime juice and mix in well.
2. Add the onions and black beans, mix until it's well coated.
3. Add the chicken and mix in gently. You don't want the chicken to shred too much.
4. Salt and pepper to taste!
That's it! If you want to add a little more spice, you could mix some Tabasco. I didn't just because my daughter doesn't like things that "spice her tongue," and I knew my husband and I would just pour hot sauce on top anyways!
P.S. Linking up with these amazing linky parties here, and at Huckleberry Love!