Avocado Chicken Salad

Avocado Chicken Salad

There’s a dish at one of the best places to eat in town, but unfortunately it is only on the spring and summer menu, which isn’t out yet. With the extra warm weather this weekend, we decided to try our hand at making the same dish at home. We seriously lucked out. With a few modifications, this recipe is a near exact copy and was amazing.

Ingredients:
4 avocados, pitted and removed from skin
1/2 cup diced red onion (we used white because it’s what we had on hand)
1 celery stalk, diced
juice from 1 lime (about 3 tablespoons, feel free to add a bit more!)
1/4 cup cilantro (we left this out, but it would have been a great addition)
1/2 teaspoon cumin
1/4 teaspoon kosher salt (feel free to use a bit more)
1/4 teaspoon garlic powder
3 cups cooked shredded chicken (we used three cooked chicken breasts. Oven roasted with chili lime seasoning)
8 slices sourdough bread (we used a pre-sliced loaf of french bread)

Directions:
Roast the chicken in the oven at 375 degrees, spiced with your favorite Mexican seasoning, we like chili lime. Cook at least 30 minutes or until cooked through. Dice the onions and the celery in a food processor. When the chicken is cooked and slightly cooled, shred it with a fork or in the food processor. If you prefer your chicken salad a bit chunky, feel free to dice it instead. We added the shredded chicken to the food processor and then added the avocados and spices. If you prefer it a bit chunky, just mix everything together in a bowl. Taste and add lime juice and salt as needed. When ready to eat, toast the bread. We brushed both sides with olive oil and toasted each side until browned.

My opinion:
I was starving, so we didn’t wait for this to chill. In the summer, we will definitely chill the mixture for at least 30 minutes. Also, next time we’ll add a bit more cumin and maybe some more lime juice. This would be equally delicious with cucumber slices and bread. If you’d like it a little spicier, feel free to add a jalapeño. We will probably add some serranos from the garden this summer.

 

p.s. Summer 2016 update: Our toddler adores this dish. we just have to shred the chicken instead of cutting it into chunks and she gobbles it up! 

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