In the past the yeast diet has been really hard...mostly b/c we ate roasted chicken and veggies every night...and much more of the same for lunch with occasional veggie sticks with nut butters. Needless to say after six weeks we were all ready for a change. This time around, have found some new additions that have made food exciting, interesting, and us not really missing all the stuff we can't have. The latest addition is avocado mayo! With the flat bread, and this, you can eat chicken salad to your hearts content...with all the toppings! Ahh, sandwiches, does life get any better than this?
This recipe also provides another creative way to use all those leftover stock chicken bits. I know I start to run out of creative ideas for the chicken. We eat this salad either on lettuce leaves like a "roll-up" or on the flat bread like a wrap. If you can have grains, than have at it!
We really enjoy chopped tomatoes and onions, and occasionally cucumbers mixed in the with avocado mayo and chicken, but feel free to add whatever you think sounds good...and let us know of you new concoctions!
So, this glorious mixture, can be changed up depending on your mood, but I am going to post our favorite concoction to-date!
1 ripe Avocado (if it is still a little firm, that is fine, it will just need to process longer
15-20 basil leaves (washed and dried)
2 Tbsp Onion
1 clove (or more) garlic
1/2 tsp real salt
splash of lime (squeeze about the size of a lime wedge that you would add to water)
Combine all of the above ingredients in a food processor. Turn it on and process until a smooth "mayo" is formed. Use a spatula to remove mayo from processor and toss with your meat of choice (we life to use leftover stock chicken) or 2-4 whole chicken breasts. Add chopped tomatoes, more onions, cucumbers...or whatever else your heart desires. :)
This makes quite a bit of mayo...Chicken salad for 3 to 4 people eating