Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad.

Avocado enthusiasts will love this dish but even if you’re not wild about the creamy green fruit, I encourage you to give this recipe a try. My family hasn’t always loved avocados, but they went crazy over this chicken salad recipe.

After my boys decided they loved guacamole a few years ago, the Roasted Garlic and Bacon Guacamole and the Pomegranate Guacamole have been on regular rotation. (Side note, don’t knock that Pomegranate Guacamole until you’ve tried it, my friends. It’s incredible!)

Chicken Salad with Avocado

We almost always have avocados in the house these days, because I buy as many as possible every time they’re on sale. I do my best to use them before they are overly ripe, but occasionally we wind up with several ripe avocados that need to be used asap.

There are worse problems to have than an overabundance of avocados, right? Whenever this happens, I take the opportunity to have some fun getting creative in the kitchen.

This Avocado Chicken Salad was the fortunate result of having a few too many avocados in the house along with a rotisserie chicken that was begging to be made into a salad for sandwiches.

When I made this avocado chicken salad recipe for the first time, we couldn’t believe how great it turned out! Everyone in my family opted to eat their chicken salad in a different way, so we can vouch that it’s delicious however you consume it.

My boys enjoyed theirs on top of toasted slices of sourdough bread. I ate mine with a handful of multi-grain crackers and Sean opted for eating it lettuce wrap style.

This would also be tasty in a wrap or on top of a garden salad. The last time I made this chicken salad, we ate it layered in between a couple of slices of bread for more traditional chicken salad sandwiches.

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Roasted potatoes, green chile sauce, and black beans tossed with barely wilted baby spinach make a surprisingly delicious combination in this breakfast hash recipe.

If you’ve been here long, you know that I’m a huge fan of hash for breakfast. I’m here for it, whether it’s a classic sausage hash with cabbage and potatoes, or this roasted sweet potato and spinach hash.

Hash is a simple, yet versatile option, perfect for mornings when you want something delicious and customizable. With endless combinations of meats and veggies, it ensures a tasty breakfast that never gets boring.

And, it’s great for using up those last few handfuls of spinach before it gets lost in the back of your refrigerator. I also like this spinach and potato hash for that, with garlic and onion. And, this spinach quiche looks amazing too.

Breakfast Hash

To get the crispiest potatoes in your hash, make sure they are dry when you drizzle them with oil and roast them. Excess moisture steams the diced potatoes.

This tip holds true for any crispy potato recipe, whether it’s roasted red potatoes, roasted sweet potatoes, or even these roasted potatoes and green beans. I added green beans to my grocery list, after seeing that last recipe again.

Hash is a frequently requested meal at our house. Often it is breakfast, but of late, it has also been in the dinner rotation. How could it not be, with something as savory as this cabbage and corned beef hash

 Today I’m feeling reflective as I celebrate a major milestone – 20 years of practicing yoga!

Hi friends, I hope you had a wonderful weekend. Ours was low-key and we saw Riverdance, which was everything.

While I was at hot yoga last week, I realized that I’ve been practicing yoga for TWENTY YEARS. It hit me pretty hard and I couldn’t believe how much life I’ve been through since I was first introduced to yoga. Moves, deployments, babies, highs, and lows, yoga has been a fairly consistent part of my life. I’ve cried during savasana, mastered certain poses, struggled with others, spent 90% of certain classes in child’s pose, and learned to truly be present and focus on my breath.

It’s been two decades of unrolling my mat, connecting with my breath, and flowing through sequences that challenge and transform my mind and body. It’s hard to believe that 20 years have passed since I first discovered yoga, and while I can’t do any crazy tricks and I’m not the most flexible bear, this practice has shaped my life in countless ways. So, in honor of this milestone, I want to share with you some of the lessons I’ve learned, and the rewards I’ve reaped over the past 20 years of practicing yoga.

(Maisey also wants me to tell you that today is her birthday! OF COURSE she’s getting a doggy cake and birthday song)

20 years of practicing yoga

My introduction to yoga:

My very first class was a Rodney Yee yoga DVD I picked up at Target on a whim. I was in college, feeling the stressors of a dramatic relationship and constant homework deadlines, and figured I’d give it a whirl. Instantly, I was drawn in by the sense of calm it brought me. I also loved Rodney Yee’s clear, concise instruction and his ability to guide students to a deeper understanding of their bodies and the practice of yoga.

Looking back, this was the perfect way to get started: it was zero pressure (because I was solo, at home, in my mom’s living room). I started to practice yoga regularly, mostly before bed, and eventually transitioned into studio classes. Over the past 20 years, I’ve taken hundreds of yoga classes in studios all over the US, from California to Orlando and many spots in between.

Did you know that you can make a restaurant-quality clam chowder in less than 30 minutes? It’s easier than you might think!

Bratten’s Famous Clam Chowder

While in Louisiana a few weeks ago for Sean’s family reunion, I sat down with his cousins and naturally the conversation veered to food. (Is it just me or does this happen with everyone? I think it may just be me, but I’m not sad about it.)

Sean’s cousins, Andrea and Wendy, make an awesome New England clam chowder and were kind enough to share their recipe with me. As the story goes, many years ago, there was a restaurant in Salt Lake City called Bratten’s.

Their aunt and uncle loved the clam chowder at Brattens so much that when the restaurant was closing in the late ’80s, their uncle paid the owner to share the recipe with him.

In the years since, Brattens clam chowder recipe has been shared in the local newspaper and it’s been published in a few places online as well. However, the recipe our family was given is a little different, and having tried both now, I’m biased toward this one.

There are a couple of “secret” ingredients here that aren’t common in most clam chowder recipes.

At the end of the cooking process, you’ll add a splash of red wine vinegar. The vinegar enhances the flavors beautifully and you may find yourself wondering why you haven’t been adding vinegar to more recipes.

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One Pan 10-Minute Sticky Mexican Chicken

This one pan sticky Mexican chicken recipe only needs 6 simple ingredients and you’ll be eating the most flavorful chicken dinner in just 10 minutes! I love the combination of the citrus from the lime, a hint of sweet from the honey to counteract the spicy seasoning. It’s a perfectly balanced chicken recipe!

I love quick and easy chicken recipes! Chicken tends to take over in the quick dinner category which is funny because ground beef is actually faster to cook, but alas, here we are. Ok, so I’ve fallen in love and I need everyone to join me. I love this sticky Mexican chicken recipe and I really think it will be your back pocket recipe as well.

Where This Recipe Came From

This recipe started with a dying lime.

It was breathing it’s last few wispy breaths from the fruit basket I detest and I just knew that it was time for a little cpr. With only 6 ingredients I busted out dinner in just 10 minutes and now I can’t stop using the Mexican chicken in everything from tacos to rice bowls, and salads to soups, plus everything in between.

I really think the key is to use either our homemade taco seasoning or the Kinders brand, which I buy at Costco. I wouldn’t recommend the little taco seasoning packets as they don’t boast as much flavor. But if you must, the recipe will still be delicious.

I’d love to hear how you use the chicken! Reach out and share your recipes and photos on instagram @ohsweetbasil

Ingredients for Sticky Mexican Chicken

Sometimes the best recipes come from the most simple ingredients combined in just the right way. Here are the 6 ingredients you will need:

• Chicken Breasts: cut into bite size pieces, the chicken breasts can also be cooked whole if you prefer (see recipe notes for instructions)
• Taco Seasoning: we like to use our homemade recipe, but you can use store bought (we recommend Kinders)
• Olive Oil: used to cook the chicken and keep it from sticking
• Green Onions: greens only, chopped in 1″ pieces, adds flavor
• Lime Juice: adds a bright citrus flavor
• Honey: adds natural sweetness and balances the seasoning

The measurements for all the ingredients are listed in the recipe card at the end of this post.

Why You Will Love This Recipe

• One Pan: the whole recipe is made from start to finish in one pa