Avocado Egg Chicken Salad

This lunch is so good. SO good. And so healthy! I could not get enough of it.
Yes it includes mayonnaise, which is grain-free already, but I sincerely hope you choose to not eat regular mayo. Check out my post for paleo mayo. It is time consuming, so you can substitute with greek yogurt instead!

Keep in mind this is for 5 days of lunches! Cut back the portions if needed.

Ingredients:

For shredded chicken
2 large or 3 medium sized boneless chicken breasts
1/4 cup chicken stock
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp thyme
1/2 tsp salt
1/2 tsp ground pepper

For avocado egg salad
2 medium avocados, pitted and peeled
4 tablespoons paleo mayonnaise (or greek yogurt)
3 teaspoons lemon juice
6 hard-boiled eggs, peeled and chopped
2 celery stalks, finely chopped
2 tablespoons of chopped chives
salt and pepper to taste

1 cup black beans
Feta

Directions:

For shredded chicken
Place the chicken breasts in the crock pot.
Pour the chicken stock over them and sprinkle with garlic powder, onion powder, thyme, salt, and pepper.
Cook on low for 4 hours.

When finished, use a fork or a whisk to peel apart breasts to make shredded chicken. Set aside.

For avocado egg salad

Mash avocados, mayonnaise, lemon juice, salt and pepper together in a bowl.
Stir in the eggs, celery, and chives.

            


For the lunches:

Layer in this order- shredded chicken, avocado egg salad, beans, then top with feta! Enjoy :)

                


Paleo Version:
Skip the beans and feta and make sure you use paleo mayonnaise! Top with walnuts instead for a crunch or double the celery.