Recipe: Healthy Spicy Chicken Salad


Tastes of the Alleghenies-1

I was at an event in Hollidaysburg, Pennsylvania over the weekend where I had the chance to do a healthy cooking demo. It was the very first demo I’ve ever done.

Here is the recipe that I made for that demonstration. I hope that you try it and let me know what you think of it.

Healthy Spicy Chicken Salad

  • 2 boneless, skinless chicken breasts, baked or poached and chopped into small bite sized pieces
  • 1/4 cup red, yellow or orange pepper, diced
  • 1/4 cup celery, diced
  • 1/2 cup fresh baby spinach leaves, chopped
  • 1 – 2 very ripe avocados, cubed
  • 1 1/2 teaspoons chili powder
  • Pinch of sea salt and pepper


Chop cooled chicken into small, bite-sized pieces and place in a large bowl. Add diced pepper, celery and spinach leaves: mix well with a large spoon. Add the cubed avocado; mash the avocado into the chicken and vegetable mixture, stirring and mashing until you have a slightly smooth consistence. Add the chili powder, the pepper and sea salt. Mix well. Serve well. Serve on romaine lettuce leaves, unsalted brown rice cakes or toasted gluten-free whole  grain bread. (I lay a few whole spinace leaves on top if I eat it as a sandwich on gluten-free bread.)

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I had so much fun.

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