This Avocado Sonoma Chicken Salad is the perfect way to enjoy the hearty crunch of a traditional chicken salad but with the added benefits of the healthy fats from avocados. While this is a healthy take on an old recipe I actually think it tastes better than the original! Avocado is one of my favorite ways to replace typical creamy ingredients like cheese, cream or mayonnaise.
This recipe is great in a sandwich, wrapped in some greens or on top of a salad. If you are vegetarian then you could easily substitute the chicken for 1/2″ cubes of sprouted tofu.
Avocado Sonoma Chicken Salad
2 boneless chicken breasts, baked
1 large avocado
½ cup cashews
1 tablespoon lemon or lime juice
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup halved red seedless grapes
1 celery stalk, diced
⅓ cup chopped red onion
Soak ½ cup cashews in water for 2 -6 hours.
Preheat oven to 400 degrees F, when preheated cook full chicken breasts for 20-25 minutes checking that they are no longer pink inside. Let chicken cool for 5-10 minutes.
While chicken is cooling, drain cashews and add them to a food processor along with lemon juice, salt and pepper and pulse until the mixture reaches a smooth consistency. Add diced avocado to the food processor and quickly pulse until the avocado is broken up, but not completely smooth.
Dice the cooled chicken into ½” cubes and add to a small bowl. Add the avocado cashew mix to the bowl and stir to coat the chicken. In a small bowl, add the chicken and stir to coat chicken in avocado mixture. Stir in grapes, celery, and onion.