Chicken not your thing? Try this avocado egg salad instead!
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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
Ingredients:
-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
Directions:
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.
