Feeding The Family: Avocado Chicken Salad
Naomi Benjamin, Blaine, Minnesota.
Here is a recipe that is a favorite in our household. It’s also dairy free and quite nutritionally dense. My nurslings will eat multiple portions; they typically eat more than I do when this is an option. The adults like it on toast as a sandwich, in pita bread, on a bed of lettuce, or stuffed into bell pepper or mini bell pepper “boats.” We even took a bag of these mini bell peppers stuffed with this salad to snack on at the Minnesota State Fair last year!
My cooking is a “little bit of this and a little bit of that.” Basically, I boil chicken and shred it after it cools. I mash avocado, mix it with cilantro (fresh or dried), cumin, minced bell pepper, minced green onion, lemon or lime juice, and salt and pepper to taste. Mix the shredded chicken in, and you’ve got a power meal!
New Beginnings is seeking contributors who are eager to share recipes and nutrition ideas, whether it’s an experience with starting solids, menu ideas for large families or families on the go or your family, how you’ve approached meal time with a child who is very particular about food, or creative ways you’ve found to include fruits and vegetables. For more information or to submit your ideas, contact Amy at email@example.com. We’re excited to be inspired by you!
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