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Wednesday, October 23, 2013

Chicken Salad with Avocado Dressing

chicken avocado salad
I told you I recently went on a streak of buying lots of avocados and this was another one of the recipes that resulted. This recipe comes from Everyday Food magazine, which I am still so sad they stopped producing. Thankfully I tore a lot of recipes from pages of old issues that I now have waiting in my recipe files to be made!
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chicken avocado salad
This is the ultimate avocado chicken salad, with chunks of avocado mixed in with the chicken and then the entire mixture tossed in a creamy avocado dressing. If you make a full batch of the dressing, you’ll have plenty leftover, which can be used for more avocado chicken salad or as a salad dressing or even a sandwich spread.
chicken avocado salad
If you make the dressing ahead of time and then use rotisserie chicken (or bake and shred chicken ahead of time), this meal comes together in minutes! Enjoy it open-faced on toasted bread, squished between a soft roll, or eaten atop salad greens.

Chicken not your thing? Try this avocado egg salad instead!

One Year Ago: Nacho Black Bean Burgers and Pumpkin Spice Granola 
Two Years Ago: Pepperoni Polenta Pizza and Salty Caramel Ice Cream
Three Years Ago: Shaksuka and Amaretto Chunk Cookies 
Four Years Ago: Tropical Bran Bread and Cereal Dessert Bars 

Chicken Salad with Avocado Dressing
from Everyday Food Jan/Feb 2012

-3 1/4 cups shredded cooked chicken (from 2 boneless, skinless chicken breasts)
-2 celery stalks, finely chopped
-1 large shallot, finely chopped
-1 avocado, diced
-3/4 cup Avocado Dressing (see below)
-coarse salt and ground pepper
-toasted bread, for serving

for the Avocado Dressing-
-2 avocados
-1 cup buttermilk
-1 scallion (white and light-green parts only), thinly sliced
-1/4 cup fresh parsley leaves
-1/4 cup fresh mint leaves
-3 tbsp fresh lemon juice
-coarse salt and ground pepper

1. To make the dressing, combine the avocados, buttermilk, scallion, parsley, mint, lemon juice, and 1/2 cup water in a food processor blender. Season with coarse salt and pepper and pulse until smooth. (Store leftovers in an airtight container in the fridge for up to 3 days)
2. In a medium bowl, combine the chicken, celery, shallot, avocado, and 3/4 cup dressing. Season with salt and pepper and toss to combine. Serve on toast.