Wymsy Recipes
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Here is one of Parsley's favorite mixes for a quick bite for lunch. It is an Avocado Chicken Salad. She loves it because it turns green *smiling*. This is also a good way to use frozen avocados. Set one half of an avocado out to thaw. I microwave mine for 30 seconds. |
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After it is thawed, smash it with a fork. Then place a pre-cooked chicken breast into a food processor. Use anywhere from 1 to 1 1/2 full breasts. I pull them apart before chopping in the food processor to avoid any large chunks of chicken. |
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Next, add about 1/3 cup of mayonnaise depending on how dry of a chicken salad one likes. I use Best Food Vegan mayonnaise (no eggs). Keep in mind that the avocado is also a fat and should be taken into consideration when deciding how much mayonnaise to add. Finally, a dose of mustard (to taste); add a little minced onion and a dash of pepper with about a 1/4 cup of sweet pickle relish... (again to taste). Now comes the hidden spice... a real sweet addition. It is a cardamon, cinnamon and clove mixture. Just a couple sprinkles of this and you have Parsley's mouth watering Chicken Salad. Enjoy!
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