Chicken Veggie Avocado Cups

Chicken & Veggie Avocado CUpsI realize this recipe may look daunting, but you can do it! You will be able to have this meal for dinner, then bring it to work for lunch the following day. Chicken  Veggie Avocado Cups are a tasty meal any time of day.


4 skinless chicken breasts (about 2 pounds total)
4 bay leaves
1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here)
2 garlic cloves, finely chopped
1/2 cup unsalted, roasted almonds, finely chopped
1/2 large red onion, diced
1/2 a bunch asparagus, roasted and diced into small pieces**
1/4 cup fresh basil, chopped
1/4 cup fresh parsley chopped
2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)*
salt and pepper to taste

Mustard Herb Dressing:
1/3 cup fresh parsley, tightly packed
1/3 cup fresh basil, tightly packed
2 Tablespoons apple cider vinegar
1 Tablespoon gluten-free Dijon mustard
1 teaspoon minced garlic
1/4 teaspoon sea salt
1 Tablespoons extra-virgin olive oil
2 Tablespoons Cannabis Infused Oil
fresh ground pepper to taste
Instruction:*To Roast Bell Peppers:

  1. Preheat oven to 450 degrees. 
  2. Line a baking sheet with foil and spray with oil, set aside.  
  3. Cut the peppers in half and clean out the seeds and innards. 
  4. Place them on a baking sheet skin side up.  
  5. Bake peppers for 15 to 20 minutes. 
  6. Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag. 
  7. Close and let sit for 20 minutes or so (or until the peppers have time to cool and “sweat”). 
  8. Once they have cooled you will be able to peel the skins right off. 

What you will have left is a moist, wonderfully cooked pepper. Yummy!

**To Roast Asparagus:

  1. Toss asaragus in a little olive oil and season with a little salt and pepper.
  2. Roast in the 450 degree oven for 5-10 minutes, depending on size of asparagus, while bell peppers roast.  
  3. Remove and allow to cool before cutting into small pieces.

For Chicken Salad:

  1. Put the bay leaves and the chicken broth in a large pot with a lid and bring stock to a simmer.  
  2. Add the chicken breasts to the pot.  
  3. Return the broth to a simmer then cover the pot, and turn off the heat.  
  4. Let the chicken steep in the stock for 30 minutes to an hour.
  5. While the chicken is cooking, chop the other ingredients – garlic, almonds, onion, asparagus, basil, parsley, roasted bell peppers – and add to a large bowl.  Sprinkle with a little salt and pepper.
  6. When the chicken breasts are cooked, remove them from the broth and let them cool.  
  7. When they are cool enough to handle, shred the chicken breasts into bite-size pieces by hand.  
  8. Mix the chicken pieces in with the rest of the ingredients.

To Make Dressing:

  1. In the bowl of a food processor combine parsley, basil, apple cider vinegar, mustard, garlic, and salt.  
  2. While food processor is running slowly add cannabis infused and olive oil in a small drizzle.  
  3. You may have to stop the food processor to scrape the sides.  You want the mixture to come to a liquid consistency.  
  4. Add fresh ground pepper to taste.

Final Steps:

  1. Add dressing to chicken salad and toss to combine.

Serve chilled or at room temperature.  Or inside a halved avocado.  Take an avocado, remove pit, and place chicken salad in the inside. 

See Non-Medicated Recipe HERE

Author: Cass

Hi I'm Cass, a cannabis lover/tree hugger. I love connecting with "higher-minded" people. Please leave me a comment of feedback, but first, tell me one thing that you are grateful for? I am grateful for a warm cup of tea & tincture in the morning.

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