Avocado Chicken Salad

I love this recipe. It can be used as a side dish, an appetizer, or even as a taco filling. (Which is what I used it as.) Here's the recipe:


Ingredients

2 medium cooked chicken breasts shredded or chopped (we used rotisserie chicken)
2 ripe avocados pitted and diced
1/2 cup corn roasted, canned, or frozen
1/4 cup red or green onion minced
2 tablespoons cilantro minced (or parsley or dill)
2 tablespoons lime or lemon juice
2 tablespoons olive oil
salt and pepper to taste

Instructions

In a large bowl, add the shredded chicken, avocado, onion, avocados, corn, and cilantro.

Drizzle with the lime (or lemon) juice, olive oil and season with salt and pepper. Toss gently until all the Ingredients are combined.


My original plan was to also throw in a can of black beans, but I didn't have any like I thought I did.... So I just stuck to all the original ingredients and it was still SO good! Like I mentioned, I used it as a taco filling but it's good on its own as well. In the future I might add those black beans along with some chopped tomato if I use it as a taco filling again. Also, I used rotisserie chicken and omitted the cilantro because my husband isn't a fan. This recipe is 

definitely a keeper!

One Pot Cheesy Chicken Alfredo

Oh man, this may not be the healthiest dinner out there, but it sure tastes good for how easy it is! Here is the recipe:

INGREDIENTS

Report this ad

• 3 boneless, skinless chicken breasts , cut into bite-sized pieces
• Salt and pepper, to taste
• 1/2 teaspoon Italian seasoning
• 3 tablespoons olive oil
• 2 cloves of garlic, finely chopped
• 1 (14 oz) can chicken broth
• 1 cup heavy cream
• 2 cups penne pasta or any bite-sized shape pasta, uncooked
• 1/4 teaspoon dried basil
• 2 cups grated parmesan cheese
• 3/4 cup mozzarella cheese, shredded

INSTRUCTIONS

1. Add oil to large skillet pan and heat over medium-high heat. Add chicken and saute for 2-3 minutes or until chicken starts to lightly brown. Add in garlic and saute for another minute.
2. Pour in chicken broth, cream, pasta and basil and mix to combine. Bring to a boil, then cover pan and reduce to a summer. Let simmer for 15-20 minutes or until pasta is fully cooked.
3. Remove from heat and add parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in, then serve.

Again, this is ridiculously easy. I love that I cooked up some chicken and garlic, threw some pasta, broth, and cream in, and was able to walk away from it for 20 minutes. When I came back I added the cheese and bam - a delicious dinner was done! My husband doesn't typically love alfredo stuff but he went for seconds of this. We will definitely have it again.

Easy Biscuit Chicken Pot Pie

Heaven knows I don't have the time during this stage of life to make a proper chicken pot pie, so I'm big on the simplified versions. This one is from Six Sisters' Stuff:

INGREDIENTS

R

• 2 Tablespoons vegetable oil
• 1 onion, chopped fine
• 1/2 cup of chopped carrots
• 1/2 cup of chopped broccoli
• 1/2 cup of chopped cauliflower
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 1/2 cup of all-purpose flour
• 1 1/2 cups milk
• 2 cups of low-sodium chicken broth
• 1 regular size can of cream of chicken soup
• 1/2 teaspoon dried thyme
• 2 cups (about 1 pound) of cooked, shredded chicken
• 3/4 cup frozen peas, thawed
• 1 refrigerated package of Pilsbury Grands Biscuits (8 biscuits)

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. In a large pan heat your oil on medium-high heat. Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
3. Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper.
4. Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk.
5. Pour the filling into a 13x9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits). Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.

This recipe is full of veggies, so if you don't love the veggies that are in it, you should either switch them up or accept that you won't love the recipe. Haha. I was worried that my kids would hate it, but was pleasantly surprised that they all ate it pretty happily. It wasn't absolutely delicious in my opinion, but it WAS a pretty good way to get a ton of veggies in, (and it tasted decent enough) so I will totally use it again. Oh, and the best part is definitely the biscuits on top. That part IS delicious. :-)