Ingredients
Scale
For the grilled avocados:
- 6 avocados (or 1 avocado per person you’re serving)
- 4 individual chicken breasts (about 2–3 lbs), cooked and cut into 1/2 in cubes
- Thrive® Algae Oil
For the Dressing:
- 1 c Paleo Mayonnaise (or make your own!)
- 1 T lime juice
- 2 T Curry Powder
- 10 pitted dates
- 1/2 c cilantro, chopped
- 1/2 c sliced almonds
- 1/2 c golden raisins
- 1/2 c chopped celery, chopped
- 1/2 c scallions, chopped
Instructions
How to grill the avocados:
- Fire up the grill or your grill pan to high heat.
- While that’s heating, cut each avocado in half and remove the seeds. Liberally apply Thrive® Algae Oil to the open faces of each avocado.
- Put each half avocado face down on the grill, and cook for 3-5 minutes, or until you begin to see char marks on the avocados. Remove from the grill and place on a serving platter.
For the Dressing:
- Add mayonnaise, lime juice, curry powder, and dates to a food processor or blender (I used my Vitamix!) and blend until smooth.
- Pour this dressing in a medium sized mixing bowl, and add cilantro, sliced almonds, golden raisins, scallions, and celery, and mix to combine.
Putting it all together:
- Add the chicken to the dressing mixture and mix to coat the chicken.
- Fill the avocados with the chicken salad, and top with any mixture of cilantro, scallions, sliced almonds, and golden raisins.
- Enjoy!