Trucker Chicken Salad

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 279.8
  • Total Fat: 9.2 g
  • Cholesterol: 70.3 mg
  • Sodium: 273.7 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 27.1 g

View full nutritional breakdown of Trucker Chicken Salad calories by ingredient


Introduction

Well, I drive a truck. The other day while driving, I was thinking of my grandmother that passed away a couple of months ago. She taught me to make chicken salad. It included almost a whole jar of mayonnaise. I had read somewhere recently that you can substitute avocado for butter in any recipe. So, I wondered if I could use avocado in place of mayonnaise. It was an experiment that I think worked out well! Well, I drive a truck. The other day while driving, I was thinking of my grandmother that passed away a couple of months ago. She taught me to make chicken salad. It included almost a whole jar of mayonnaise. I had read somewhere recently that you can substitute avocado for butter in any recipe. So, I wondered if I could use avocado in place of mayonnaise. It was an experiment that I think worked out well!
Number of Servings: 10

Ingredients

    1 - Avocado I like the Haas avocado but being on the road I only had access to the Florida ones.

    1 - pound of chicken breast, no skin, no bones

    1/4 cup of craisins, chopped

    1/4 cup of celery, chopped (optional)

    6 - Gherkin pickles, chopped

    1/2 cup of Gherkin pickle juice

    Salt and pepper to taste


Tips

This is a creamy chicken salad. You could also add some lemon juice if you want. If it is not creamy enough, add some more avocado or pickle juice to get to the consistency you like.


Directions

Boil the chicken until it is falling apart. Remove from the water and let it cool. While the chicken is boiling, peal the avocado and mash it up. You could use a blender. It should be the consistency of soft butter with as few chucks as possible when done. Once the chicken is cool enough, pull it apart into small stringy pieces. Now, place all the ingredients into a bowl and mix. Cover, and place in refrigerator for 24 hours. Enjoy!

Serving Size: 1/4 cup serving size, I think. I use two tablespoon fulls for a sandwich. That is like a half a serving.