As I’ve said before, even the most delicious of meals can get boring day in, day out. But, any protein can be spun a different way (#leftoverremix). And given the good feedback that was received for the Avocado Egg Salad, as well as the leftover roasted chicken, Avocado Chicken Salad just seemed like the perfect thing to share.    First, every last morsole of chicken has been picked from the bones. I have spared the photo of the chicken carcass (very visceral and Game of Thronesy). Next, the shredded chicken has been seasoned with lemon juice, salt and pepper.   For the cream factor, about 3/4 of a very large haas avocado was used. Also, to give it a little bit of a twist, yellow mustard and a pinch of hot sauce has been added, as well as onion and about 2 teaspoons of chia seeds. While chia seeds don’t exactly add any flavor, they do give a bit of extra moisture. When diluted in liquid, the seeds omit a gel (don’t freak out, you won’t even notice it) that is beneficial for your digestive tract. Why not include that in your meal?

Also, if you’re looking to avoid carbs, the chicken salad can work well as a dip with carrots or zucchini.