Holy moly, it’s Chicamole! You might be thinking I have gone off the deep end once again, but fear not! I am still semi-sane.
Chicken + Guacamole = Chicamole. Aka my new favorite go-to lunch/snack.
This hybrid of fresh, delicious ingredients happened by accident when I was on one of my avocado benders. I literally ate an avocado at every meal. This was one of those things that I said to myself after eating for the first time “why didn’t I think of this sooner?!” Yeah, it’s that kind of dish. I have topped pretty much everything with Chicamole – crackers, bread, salad, Flatout flatbreads and a very large spoon, because it is just so freakin’ scrumptious.
You will not feel guilty about chowin’ down on this and it fills you up with all it’s yummy, deliciously edible good fats. Just depends on what you eat it with. I usually just whip up a batch for me, but I decided to double the recipe. You can also add/substitute different veggies and spices into the mix, which I love, because you can make it your own.
Chicamole
- 2 cups Chicken, chopped and cooked (I use leftover rotisserie chicken)
- 1/4 cup Cilantro, chopped
- 1 Lime, juiced
- 4 Mini Sweet Peppers, diced
- 1 Avocado, diced
- Hot Sauce
- Pink Himalayan Salt & Pepper
Take the chopped chicken, cilantro, sweet peppers and avocado and place in a mixing bowl. Combine everything – mash the avo’s, stir and set aside.
Add a few cranks of salt and a dash of pepper. Squeeze the lime juice in, along with as much or as little Hot Sauce as you’d like. Give everything another good stir so it is all incorporated nicely.
Grab a spoon and start piling it on some crackers, a wrap, a salad or what ever you’d like! This is such a great lunch, so much so, that it gives you the energy you need to power through the rest of the day.
–Amanda
