Fit Healthy Recipes DIY Videos HEALTHY RECIPES and DIY VIDEOS 🙋 @Shonda1020 📧 [email protected] 👻 SnapChat-Shonda1020 📲 KIK: Shonda1020 💪 @Fithealthyworkouts 🐣👇 http://www.twitter.com/shonda1020
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Blueberry hill nicecream by @frauherzblut super simple, just blend 300 g frozen blueberries, 300 ml almond milk, 50 g coconut butter, 1 banana and 1/2 tsp vanilla powder. either prepare the mass in an ice cream machine or place it in a freezer friendly container and freeze for 3-4 hours, stirring it every half hour. let thaw a bit before serving for the optimal consistency. now you have the most delish and purple ice cream ever! 😋💜🍧 ~ #thatsdarling #onthetable #berrylove #blueberrylove #purplefood #fruitpower #plantbased #foodandflatlay #flatlaytoday #flatlayforever #purplelove #berrylicious #inspiremyinstagram #thatsdarling #slowlived #healthytreat #purplefood #itsthelittlethings #simplethingsmadebeautiful #bestofvegan #superfoodicecream #icecream #nicezcream #blueberrynicecream #foodphotographer #momentsofmine #blueberryhill

comment 16 star 2,481 35 minutes ago

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comment 17 star 290 2 hours ago

Chicken and broccoli pasta by @dinneratthezoo ~ 1 lb boneless skinless chicken b*****s grilled and cut into strips. or you can use baked, broiled or even rotisserie chicken breast. 3/4 lb broccoli florets 10 ounces linguine pasta 3/4 cup heavy cream (personally i would try greek yogurt or almond milk for the "creamy") salt and pepper to taste 2 teaspoons lemon zest 1 tablespoon lemon juice 1/3 cup finely grated parmesan cheese optional garnishes: lemon slices and chopped parsley instructions cook the pasta in salted water according to package instructions. add the broccoli to the p*t during the last 4 minutes of cooking time. reserve 1/4 cup of pasta cooking liquid. melt 2 tbsp butter or try olive oil in a pan over medium-high heat until browned. add the heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper.. bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. remove from the heat and stir in the lemon zest and juice. place the pasta and broccoli back into the p*t you cooked it in. pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. stir in the parmesan cheese. arrange the chicken on top of the pasta. add more salt and pepper to taste if needed. garnish with chopped parsley and lemon slices if desired. serve immediately.

comment 21 star 8,599 8 hours ago

Caribbean j**k chicken bowls by @tastesbetterfromscratch ~ 4 chicken b*****s halves or 6-8 chicken tenders 1/4 cup jamaican j**k seasoning or homemade 5-6 cups cooked white rice or coconut rice 1 tablespoon olive oil 1 red bell pepper sliced thin 1 can red beans drained and rinsed 2 avocados peeled, seeded, mashed 1 mango peeled and sliced around the pit for the pineapple sauce: 2 tablespoons honey ½ cup diced fresh pineapple and its juices 2 teaspoons ketchup 1 tsp dijon mustard 1 tsp lime juice 1 chipotle pepper in adobo plus 1 tsp of the adobo sauce or to taste, if you don't like spicy ½ tsp garlic powder 1 tsp sugar salt and pepper to taste instructions combine the pineapple sauce ingredients in a small saucepan over medium-low heat. simmer for 5-10 minutes. remove from heat and set aside. cook rice according to package instructions. i use plain, long-grain white rice if i'm in a hurry, or coconut rice if i have time to go the extra mile :-) . when the timer goes off for the rice, add the red beans to the p*t and fluffy everything with a fork to toss it all together. return the lid to keep it warm while you cook the chicken. season chicken b*****s all over with j**k seasoning. add olive oil to a large skillet over medium heat. add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through. during the last 2 minutes or so of cooking, add the red bell peppers to the pan to saute. spoon rice and red beans into bowls. add chicken and some red bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango. spoon a little of the pineapple sauce on top. enjoy!

comment 22 star 9,354 13 hours ago

Grilled shrimp bowls + cilantro-lime rice 🍅🌱🌞 by @cleanfoodcrush ~ {#foodprep #mealprep #win 🙌} . makes 2 servings ingredients: 1 cup cooked brown rice 2 cloves fresh garlic, minced 1/4 cup fresh lime juice 2 tbsp chopped fresh cilantro leaves 1 pound medium shrimp, peeled and deveined 1 medium avocado, sliced 1 cup cherry tomatoes, sliced 2 tbsp avocado oil, olive oil sea salt and ground black pepper, to taste 1 large corn on the cob instructions: in a large bowl combine the shrimp with garlic, oil sea salt and pepper. preheat grill to medium high heat. add shrimp and cook, for about 2 minutes on each side. meanwhile, brush avocado and corn with a tiny bit of oil. add it to the grill and cook flipping once, until charred, only 1-2 minutes for the avocado and about 10 minutes for the corn; season with sea salt and pepper, to taste. once cooked, and slightly cooled, cut the corn from the cob. divide the cooked rice between 2 bowls. add lime juice, salt, pepper and cilantro. mix to combine. top each bowl equally with shrimp, avocado, corn and tomatoes.

comment 86 star 18,960 Yesterday

Turkey bacon and avocado grilled cheese by @tidymom ~ turkey bacon and avocado grilled cheese sandwich loaded with fresh basil, tomatoes and mozzarella cheese on a hearty artisan bread. ~ 4 slices hearty artisan bread 4-6 slices butterball turkey bacon, cooked 4 sliced mozzarella (about 4-6 ounces) 1 avocado, sliced 1 ripe tomato, sliced basil leaves 1-2 tablespoons of butter butter one side of each of the slices of bread. pace 2 sliced of bread, butter side down in skillet or griddle. layer with mozzarella, turkey bacon, avocado, tomato and basil. top with remaining slices of buttered bread (butter side up). heat over medium high heat and top sandwiches with the remaining slices of bread, butter-side-up and cook until golden and cheese begins to melt - about 4 minutes (you can cover with a lid to speed up the melting process.) carefully flip sandwich, reduce heat to medium and cook a few more minutes until cheese has melted and bread is golden brown. slice in halve and serve.

comment 73 star 10,149 Yesterday

Creamy avocado pasta salad by @natashaskitchen ~ the secret ingredient in this creamy avocado pasta salad recipe will shock you! this avocado pasta salad is easy, creamy, vibrant, fresh and so satisfying! ~ 4 cups lightly packed (about 3 oz) fresh baby spinach 4 tbsp lemon juice (from 1 large lemon) 1 garlic clove, sliced 3 medium avocados (2 for the dressing, 1 for salad) 12 oz rotini pasta 1 cup (half of a 10 oz bag) frozen sweet peas 1 cup (half of a 10 oz bag) frozen corn 2 cups (1 pint) baby tomatoes, halved 1 tsp sea salt and 1/4 tsp black pepper, or to taste how to make creamy avocado pasta salad: 1. cook pasta according to package instructions – i cooked 12 oz pasta in 4 qts water with 1 tbsp salt and boiled 10 minutes. about 4 minutes before your pasta is done cooking, add frozen peas and frozen corn and cook 4 minutes or until veggies are crisp tender. rinse under running cold water to chill the pasta. drain well and transfer to a large mixing bowl.

comment 98 star 14,342 Yesterday

Healthy banoffee pie by @dessertswithbenefits ❤️ @dessertswithbenefits ~ graham c*****r crust: 2 cups graham c*****r crumbs** ¼ tsp salt 56g (¼ cup) coconut oil, liquid ½ tsp natural butter flavor (optional) filling: 5 medium-large ripe bananas, divided 2 cans full f*t coconut milk, refrigerated (don’t shake the cans!) 3/4 tsp english toffee stevia extract ½ tsp vanilla extract ½ tsp turmeric (optional, just for color) toppings: all natural whipped cream or coconut whipped cream homemade vegan caramel sauce shaved dark chocolate directions: for the crust: preheat the oven to 350 degrees fahrenheit. in a medium-sized bowl, stir together the graham c*****r crumbs and salt. stir in the coconut oil and butter flavor. press the mixture into an 8′ springform pan and bake for ~12 minutes. let cool completely. for the filling: take 3 bananas and slice them into coins. arrange the banana coins on the crust. open the cans of coconut milk and scoop the coconut cream into a bowl. discard (or drink) the coconut water that’s left in the bottom of the cans. mash the remaining 2 bananas in the coconut cream. add the stevia extract, vanilla extract and turmeric, and whisk until completely mixed in. scoop the mixture over the banana coins and spread it out. refrigerate for ~4 hours, or until completely set. garnish with whipped cream, caramel sauce, and chocolate. serve and enjoy!

comment 86 star 10,574 2 days ago

Pasta with cauliflower alfredo sauce ~ by @jessica_gavin ~ 6cupsvegetable broth 5cupscauliflower florets1-inch pieces 4tablespoonsolive oildivided 8clovesgarlicminced 1teaspoonkosher saltplus more for seasoning 1/4teaspoonblack pepperplus more for seasoning 1/2cupwhole milkor nondairy milk 1/2cupparmesan cheesefreshly grated 1poundchicken breastpounded to 1/2 -inch thickness paprikato season chicken 8ouncesmedium shell pastaabout 2 1/2 cups 3cupsbroccoli floretscut into very small pieces instructions cauliflower sauce- bring the vegetable broth to a boil in a large pot. add the cauliflower and reduce to a simmer. cook covered, until fork tender, about 7 to 10 minutes. use a slotted spoon to transfer the cauliflower pieces to the blender. add 1 cup cauliflower cooking liquid. heat a large pan over medium-low heat. add 2 tablespoons olive oil, once hot add minced garlic. sauté until the garlic is soft and fragrant but not browned, 2 to 3 minutes. transfer garlic and oil to blender. save pan to cook the chicken. add 1 teaspoon salt, 1/4 teaspoon pepper, and milk to blender. blend on high for 30 seconds until the sauce is very smooth, adding more liquid or milk depending desired thickness. add parmesan cheese and puree until smooth, 30 seconds. adjust seasonings and add more cheese if desired. chicken- season both sides of chicken b*****s with salt, pepper, and paprika. heat a large pan over medium-high heat. add 2 tablespoons olive oil, once hot add the chicken. cook chicken 5 minutes, flip and cook 3 to 5 minutes until cooked through and internal temperature reaches 160-165°f. transfer to a cutting board. cut into ½-inch cubes and set aside. pasta- cook pasta according to manufacturer’s directions. remove shells once cooked and transfer to a large pan with high sides. do not discard water! cook broccoli in boiling pasta water for 1-2 minutes, until bright green and tender, drain. add about 2 cups of the cauliflower sauce to the pasta, stir to combine. add more sauce as desired. top with diced chicken, broccoli and parmesan chees

comment 64 star 17,227 2 days ago

Creamy lemon chicken francese by @cafedelites ❤️ @cafedelites ~ 2 large boneless and skinless chicken breasts, cut in half horizontally to make 4 fillets 2 large eggs 1/4 cup parmesan cheese, finely grated 2 tablespoons lemon juice, freshly squeezed 1/4 cup flour 2 tablespoons unsalted butter 4 tablespoons olive oil 6-8 cloves garlic crushed 1/2 cup dry white wine (optional)* 3/4 cup chicken broth 1 cup half and half, (or heavy cream or thickened cream) 1/2 teaspoon cracked black pepper 1/2 teaspoon salt, (add more to suit your tastes) 1/4 cup fresh parsley chopped 1/2 a lemon juiced 2 teaspoons parsley (extra), to garnish instructions pound each fillet to 1/2-inch thick, if needed. beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl. to another shallow bowl, add the flour and season with salt and pepper. mix with your hands. heat the oil and butter in a skillet or nonstick pan over medium-high heat. when the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash. allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. place each cooked fillet on a paper towel lined plate. to the same frying pan, add the crushed garlic, and cook for one minute until fragrant. add in the white wine, chicken broth and parsley. allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. reduce heat and add the cream. simmer on low until slightly thickened. taste test and season with salt and pepper, as desired. stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes. serve the chicken and sauce together over rice or pasta and vegetables, if desired. garnish with extra parsley.

comment 65 star 14,423 2 days ago

Skillet chicken with garlic herb butter sauce by @cookingclassy ❤️ @cookingclassy ~ super quick and easy skillet seared chicken topped with a delicious garlic and herb pan sauce that's sure to please! a perfect chicken recipe for busy weeknights. ~ 4 (6 oz) boneless, skinless chicken breasts 1 1/2 tbsp minced garlic (4 cloves) 1 tbsp olive oil salt and freshly ground black pepper 1/3 cup low-sodium chicken stock or dry white wine 4 tbsp unsalted butter, divided 2 tsp chopped fresh sage* 1 tsp chopped freshy thyme 1 tsp chopped fresh rosemary heat a large 12-inch skillet over medium-high heat. pound thicker parts of chicken with the flat side of a meat mallet to even their thickness. dab chicken dry with paper towels, then season both sides of chicken with salt and pepper. add oil to skillet, then add chicken. cook chicken about 5 - 6 minutes per side or until center registers 165 degrees on an instant read thermometer. transfer to a plate. reduce burner temperature slightly, then melt 1 1/2 tbsp butter in same skillet. add in garlic and sage and saute until garlic is golden brown, about 30 seconds. pour in chicken broth and scrape up browned bits from bottom of pan. dice remaining butter into 3 pieces then add to skillet along with thyme and rosemary. stir until butter is melted. return chicken to pan and spoon sauce over top. serve warm. *look for the poultry herb blend pack in the produce section, so you don't have to purchase all three separately. feel free to swap out the herbs for others you like.

comment 69 star 23,089 2 days ago

Browned butter honey garlic shrimp by @cafedelites ❤️ @cafedelites 4 tablespoons butter 4 tablespoons honey 1 tablespoon fresh squeezed lemon juice (or juice of half a lemon) 1 tablespoon low sodium soy sauce 3 cloves garlic , minced 21- ounces | 600-grams shrimp , peeled and deveined (tail on or off) salt to season lemon wedges (to serve) fresh chopped parsley , to serve heat butter in a non stick pan or skillet over medium-high heat. melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance. add the honey, lemon juice, soy sauce and garlic; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant. remove from heat. pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the honey butter mixture in the pan, and reserve the rest for later. add half of the shrimp to the honey/butter in the pan; sear for about 2 minutes each side, or until just cooked through and no longer opaque. transfer to a plate; set aside. wipe pan over with paper towel and add 2 more tablespoons of the honey/butter mixture to the pan. (you may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.) sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque. add the cooked shrimp back into the pan, and pour in the remaining honey/butter sauce; stirring through the shrimp to evenly coat. season with salt if desired and garnish with parsley. serve with steamed vegetables; over rice or with a salad

comment 42 star 15,490 3 days ago

Italian chicken and vegetable skillet by @reciperunner❤️ @reciperunner ~ 1 pound boneless skinless chicken breasts, cut into bite sized pieces 1 tablespoon pesto 2 teaspoons italian seasoning, divided 1/2 teaspoon red pepper flakes (optional) 2 teaspoons minced garlic 1 cup cherry tomatoes, halved 2 small zucchini, diced 1 cup cannellini beans, rinsed and drained 1 tablespoon balsamic vinegar 1 tablespoon chopped fresh basil kosher salt and freshly ground black pepper to taste 1/4 cup grated parmesan cheese instructions season the cut up pieces of chicken with salt and pepper and place them in a freezer bag with the tablespoon of pesto, 1 teaspoon of italian seasoning, red pepper flakes and minced garlic. massage the mixture into the chicken and let it marinate for at least 15 minutes or overnight. heat a 12 inch skillet over medium-high heat and spray it with cooking oil. add the chicken mixture to the hot skillet and sauté until thoroughly cooked, about 4-5 minutes. remove the cooked chicken onto a plate. spray the skillet with more cooking oil then add in the zucchini, tomatoes and remaining teaspoon of italian seasoning. sauté until they start to soften, about 2-3 minutes. lower the heat to medium and add the chicken back into the skillet along with the cannellini beans, balsamic vinegar and basil. stir everything together and taste for seasoning. top with the shredded parmesan cheese and cover with a lid or loosely with a piece of foil until the cheese melts. serve immediately.

comment 26 star 12,178 3 days ago

Grilled spicy salt and pepper shrimp skewers by @boulderlocavore ~ 2 teaspoons sea salt (fine granules) 3/4 teaspoon freshly ground black pepper 1/4 teaspoon smoked hot paprika 1/8 cayenne pepper 1 tablespoon extra v****n olive oil 1 1/2 pounds jumbo (21/25) shrimp in shell (trim off the legs); rinsed, drained and patted dry with paper towels instructions preheat grill to 375 degrees. brush and oil when at temperature. while grill is heating, add the seasonings to a gallon zippered plastic bag; seal and shake to combine. add the olive oil and massage to combine the dry seasonings with the oil. add the shrimp, seal the bag; toss and massage the seasoning mixture to coat all of the shrimp. remove the shrimp from the bag, bend into a sideways u shape and thread the skewer through both ends of the u (refer to photos), with 5 shrimp per skewer. grill for 1 1/2 to 2 minutes per side, just until the shrimp becomes opaque. remove from grill and serve immediately.

comment 21 star 9,302 3 days ago

This watermelon, cucumber, and feta salad is so refreshing 😍🍉🥒 by @goodful

comment 93 star 8,457 3 days ago

3 cheese zucchini "ravioli" with roasted tomato basil sauce by @halfbakedharvest ~ 2 heirloom tomatoes, sliced 1 cup cherry tomatoes 4 cloves garlic, minced or grated 2 tablespoons extra v****n olive oil 2 tablespoons balsamic vinegar large handful fresh basil, roughly chopped 4 sprigs fresh thyme 1 pinch crushed red pepper flakes kosher salt and pepper 3 medium zucchini or summer squash kosher salt and pepper 1 cup whole milk ricotta cheese 1/2 cup crumbled feta cheese 1/2 cup grated parmesan cheese 2 tablespoons chopped fresh basil instructions preheat the oven to 425 degrees f. in a baking dish, layer the tomato slices and cherry tomatoes. add the olive oil, balsamic vinegar, basil, thyme, crushed red pepper, and a pinch each of salt and pepper. toss lightly to combine. bake for 15 minutes or until the tomatoes begin to burst. meanwhile, make the ravioli. using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. sprinkle the zucchini with salt. in a medium bowl, combine the cheeses, basil, and a pinch each of salt and pepper. grab 4 zucchini "noodles" and layer them to make a star. start with 1 noodle, then add another to make a x. now make another x with the remaining 2 noodles that will overlap with the current x (see above photo). spoon about 1 tablespoon of filling onto the center of the zucchini. bring the ends of the zucchini together, laying them over the cheese. repeat with remaining zucchini and filling. remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. drizzle the ravioli lightly with olive oil and season with salt and pepper. bake for 15 minutes or until the ravioli is warmed though. serve with fresh basil and grated parmesan. enjoy!

comment 58 star 12,767 4 days ago

These healthier froyo cookie sandwiches are perfect for a treat 😍❤️🍦by @goodful ~ frozen yogurt: 2 cups greek yogurt 2 tablespoons honey 1-2 stalks vanilla bean, scraped chocolate chip cookies: 2 cups rolled oats (or 1½ cups oat flour) ½ cup coconut oil, melted ¼ cup honey 2 teaspoons vanilla 1 egg 1 teaspoon baking soda pinch of salt ½ cup dark chocolate chips preparation 1. preheat oven to 375˚f/190˚c. 2. combine the greek yogurt, honey, and vanilla in a bowl. transfer to a freezer-safe container and freeze for 2 hours, or until consistency is thick and creamy but still scoopable. 3. add the rolled oats to a bowl of a food processor and pulse until it becomes a flour-like consistency. 4. combine coconut oil, honey, vanilla, and egg in a large bowl. add in oats, baking soda, and a pinch of salt and mix until thoroughly incorporated. fold in chocolate chips. 5. using an ice cream scoop or a tablespoon, form 8 balls of cookie dough and place onto a baking sheet lined with parchment paper. 6. using your hands or the back of a spoon, press down firmly on each ball to form a cookie shape. bake for 8-10 minutes, or until golden brown on the edges. 7. let cool for about 10 minutes. while the cookies are cooling, you may want to remove ice cream from the freezer and let sit out to soften. 8. flip cookies over so the flat sides are facing up. add one scoop of frozen yogurt to 4 of the cookies. use the remaining 4 cookies to form sandwiches by placing on top of the ice cream scoop and pressing down very gently to slowly spread out the ice cream. feel free to use a spoon to smooth out the ice cream instead. 9. freeze for 1 hour, or to your liking. 10. serve and enjoy!

comment 108 star 10,023 4 days ago

Hot bacon caprese salad with heirloom tomatoes by @howsweeteats❤️ @howsweeteats ~ 4 medium heirloom tomatoes, sliced 2 (8-ounce) balls of fresh mozzarella cheese, sliced 1 cup fresh basil 1/4 teaspoon salt 1/4 teaspoon pepper hot bacon dressing 3 tablespoons bacon fat 1 garlic clove, minced 3 tablespoons apple cider vinegar 2 teaspoons brown sugar 1 teaspoon dijon mustard 1/4 teaspoon pepper 1/8 teaspoon salt 3 slices bacon, crumbled layer the tomatoes, mozzarella slices and fresh basil on a plate or platter however you would like. season with the salt and the pepper. drizzle with the hot bacon dressing serve immediately. hot bacon dressing: add the bacon grease, minced garlic, vinegar, sugar and mustard to a saucepan over medium-low heat. whisk constantly until the sugar has dissolved and the dressing slightly emulsifies. season with the salt and pepper. before serving, add in the crumbled bacon. you can keep this over low heat while stirring occasionally until ready to serve. i suggest reheating it in a saucepan like so. this is the combo i've come to love over the years, but you can experiment with different vinegars, more bacon f*t and other spices too!

comment 34 star 15,740 4 days ago

I want to try this!!😍😍🍙🍱🍣 by @skinnytaste❤️ @skinnytaste ~ spicy california shrimp stack ~ these easy shrimp stacks will satisfy your sushi craving, and they taste so good! layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – yum ~ ingredients: 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked) 2 tablespoons rice vinegar 8 ounces cooked shrimp, peeled and tails removed 1 cup diced cucumber (about 1 small) 1 teaspoon chopped fresh chives 1/2 cup mashed avocado (about 1 medium) 4 teaspoons furikake (such as eden shake or use sesame seeds) 4 teaspoons reduced-sodium soy sauce (or gluten-free) 4 teaspoons mayonnaise 1 teaspoon sriracha sauce directions: cook rice according to package directions, omitting salt and oil. when rice is done, add rice vinegar and stir. evenly spread rice on a sheet pan to cool. cut shrimp into 1-inch cubes. in a small bowl, combine cucumber and chives. in another small bowl, combine mayonnaise and sriracha sauce. using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice. carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. sprinkle with furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. repeat with remaining ingredients.

comment 270 star 18,090 4 days ago

Avocado chicken salad recipe by @natashaskitchen ❤️ @natashaskitchen ~ avocado chicken salad ingredients: 2 large chicken breasts,* shredded or chopped 3 medium or 2 large avocados 1 cup corn (from 1 cooked cob) 6 oz bacon, cooked and chopped ¼ cup chives or green onion, chopped 2 tbsp chopped dill 2 hard boiled eggs, cut in halves or quarters, optional lemon dressing: 3 tbsp fresh lemon juice 3 tbsp extra v****n olive oil 1 tsp sea salt, or to taste ⅛ tsp black pepper dice or shred the 2 large cooked chicken b*****s and place into a large mixing bowl. peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl. add 1 cup of cooked corn (freshly cooked corn is best), toss in ¼ cup chopped green onion, chopped bacon, and 2 tbsp fresh dill. add dressing ingredients to a small bowl and stir to combine. drizzle over your salad and toss to combine. serve with slices of hard boiled egg if desired.

comment 107 star 21,244 5 days ago