Curried Avocado Chicken Salad

We are fully embracing the K.I.S.S. theory with this recipe.  Sometimes all we need is a little tweak on an old routine to light up our nutrition routine.  This recipe does just that…


Chicken Prep:

  • 1 1/2 to 2 lbs chicken breast
  • 1 c Low Sodium Chicken Broth
  • 1 TBS minced garlic
  • 1/2 tsp paprika

Chicken Salad:

  • 1/2 medium avocado, pitted and fleshed
  • 1-2 tsp curry powder
  • 1/4 tsp pink salt


  1. Cut away excess fat from chicken. Place chicken breasts in bottom of slow cooker with spices.
  2. Gently pour in broth, cover with lid and cook on high for about 2-3 hours, or until chicken is cooked through and no longer pink.
  3. Transfer chicken breasts to bowl or cutting board and allow to cool before shredding with forks.
  4. If desired, divide shredded chicken.
  5. Separate out 2 c of shredded chicken and add the avocado, curry powder, and salt.
  6. Enjoy chicken salads on bed of greens, in lettuce wraps, stuffed potatoes, and more!
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