Beef read You’re Moroccan Me Hungry and thought it was a cop-out filler post. I disagree. I’m not a chef; this isn’t a cooking blog; it wasn’t my recipe– but I know of at least one person who made it after reading, so if it touched just one life, then my work here is done.
A little while ago, I heard a friend of mine who’s also post-baby talk about her healthy good-fats lunch salad, and I was intrigued. The other thing that’s been recently intriguing me is food shopping at Target, because it combines errands and makes life easier once in a while. So I came up with this.
Presenting Avocado Chicken Salad ala Target! Serves 2.
- 2 cooked chicken breasts (I poach and shred)
- 2 100-calorie packets Wholly Guacamole
- A couple tablespoons diced red or green onion
- Juice of 1/2 lime
- Cilantro to taste
- 2 Arnold 100-calorie Whole Wheat Sandwich Thins
Toss the first five ingredients. Just throwing it out there– I did mix in a little leftover cooked quinoa for some extra crunch. Serve open-faced on toasted sandwich thins with Baked Kettle Chips and Vlassic pickle spears. Also, Target is the only place I’ve found that sells COCONUT La Croix!
I have a question!!!! How do you a poach a chicken? PS I really like this post…I eat 1/2 an avocado everyday!
It basically just means boil. I take a boneless, skinless chicken breast and put it in a pot with cold water. Bring it to a boil and let it simmer about 15 minutes. Once it cools a bit, it’s easy to shred with two forks.
PS- Hi, Jacks!
Liz and Jackie,
I poach chicken using chicken broth and toss in some herbs if you want, but chicken broth makes a more flavorful poached chicken than water.
Oh, by the way, Liz, Mariano’s Market carries the coconut LaCroix.