Most people spend their Sundays winding down from the weekend and starting to prep for the busy work week ahead. One step in setting yourself up for success in reaching your health goals for the week is to spend some time preparing healthy foods that you can easily pack for work lunches. That means you need recipes that are simple to prep and will keep for a few days. You also need recipes that taste good enough to eat a few times in a single week. We have one of our front desk staff to thank for this week’s recipe for Avocado Chicken Salad, adapted from Natasha’s Kitchen. It’s the perfect go-to for your lunch bag!
This is not your ordinary chicken salad. It incorporates multiple sources of quality proteins, fats, and flavors. It will certainly get you through your workday AND help you to avoid temptations to dine out for lunch or resort to pre-packaged meals which may not align with your health goals.
Oh, and we forgot another perk of this recipe. It costs only $10-$12 to make. Cha-ching!
Let’s dive in!
2 large, cooked chicken breasts, shredded or chopped*
2 small to medium or 1 large avocado
1 cup chopped bell pepper (we recommend yellow or orange for a pop of color)
4 oz bacon, cooked and chopped
¼ cup chives or green onion, chopped
2 tablespoons dill, chopped
5 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon sea salt, or to taste
⅛ teaspoon cracker black pepper
*Other options include rotisserie chicken or well-drained canned chicken.
Recipe makes 4 servings. Each serving is under 500 calories and has 10g of carbohydrates and 38g of protein. You can add this meal to your MyFitnessPal food diary by searching for ELMM- Avocado Chicken Salad.