This recipe was inspired by what a call a refrigerator haul! I was cleaning out the fridge and had leftover chicken breasts, the last few pieces of a bunch of celery, and half an avocado. That, plus some stapes like yogurt, nuts, and spices led to this delicious and nutritious recipe full of fats, carbohydrates, and protein along with calcium and plenty of B vitamins.
1-2 baked chicken breasts, cooked and pulled
1/3 cup raw pumpkin seeds
½ apple, peeled and diced
2-3 ribs of celery, diced
½ cup + 2 Tbsp. plain Greek yogurt
2 Tbsp. fresh chopped flat leaf parsley
½ Tsp. dried tarragon
1 Tsp. salt
½ Tsp. pepper
¼ Tsp. of paprika (optional)
Combine avocado, Greek yogurt, dried tarragon, salt, pepper, and paprika. Mash with a fork until all ingredients are mixed well.
In a separate bowl, toss together pulled chicken, pepitas, apple, celery, and fresh parsley. Add to the avocado mixture.
Mix well until all of the ingredients are combined being sure to leave some texture. I like to fold this all together so that I don’t break apart the avocado too much.
Key Nutrients and tricks:
- I like using the combination of the avocado and Greek yogurt as a base since they are both great sources of protein, the avocado provides healthy monounsaturated fats that can keep you full and help lower LDL cholesterol, and the Greek yogurt adds creaminess and tang.
- I like using the pepitas (pumpkin seeds), but crushed almonds or sunflower seeds can be substituted. I also like to sprinkle in some hemp seeds in. This does not add a lot of flavor, but they are another source of omega-3 and omega-6 fatty acids!
- I have even made this recipe with leftover turkey breast and pieces of flank steak. If you try turkey, try adding in some dried cranberries and pecans- a spin on Thanksgiving!
- I like to eat this plain and then use sprouted blue corn chips or rice cakes to scoop it up!