Turmeric Chicken Salad Avocado Boats
A super easy, delicious and heart healthy paleo lunch combining the healing properties of both avocado and turmeric.
Prep Time15 mins
Total Time15 mins
Servings: 4 half boats
- 2 avocados ripe
- 2 cups chopped cooked chicken
- 1/4 cup avocado mayonnaise
- 2 Tbsp mustard
- 1 stalk celery diced
- 1 stalk green onion thinly sliced
- 1 tsp turmeric
- fine sea salt, fresh cracked pepper to taste
Preparing the Avocado Boats
Using a large chef knife, carefully slice through the avocado lengthwise until you feel the knife touch the pit. Then, keeping the knife steady, rotate the avocado, making a cut around the pit. Then, twist the two halves apart.
To remove the pit, carefully whack the pit with the thick end of the blade (closest to the handle). Carefully twist the knife and the pit should come right out, still stuck on the knife. Be extra careful when removing the pit from the knife blade.
Using a small paring knife, score each avocado into squares being careful no to break the skin.. because most likely your hand is right under that avocado skin. You can also do this on a cutting board instead of in your hand. Set the avocado boats aside.
Preparing the Turmeric Chicken Salad
In a medium bowl, mix together the chopped chicken, avocado mayonnaise, mustard, celery, green onion and turmeric. Stir to combine. Adjust seasoning with fine sea salt and fresh cracked pepper to your liking.
Spoon about 1/4 cup of the chicken mixture into each avocado boat. Serve immediately or pack into glassware and refrigerate - makes an awesome brown bag lunch.
If you are taking this to lunch, squeeze a bit of lime (or lemon juice) onto the cut side of the avocado boat to help prevent it from turning brown.
If you wish for something with a little kick to it, add in 1/2 tsp of cayenne or...even better, add a fresh, chopped red thai chili pepper to the mix.