Ingredients:
Avocado Dressing
- 2 avocados (peeled, pitting, and sliced)
- 1 cup buttermilk
- 1 green onion
- ¼ cup fresh parsley (packed)
- ¼ cup fresh mint leaves (packed)
- 3 tablespoons fresh lemon juice
- ½ cup water
- salt and pepper (to taste)
Chicken Salad
- 3 ¼ cups shredded cooked chicken (about 2 boneless skinless chicken breasts)
- 2 celery stalks (finely chopped)
- 1 large shallot (finely chopped)
- 1 avocado (peeled, pitting, and diced small)
- 3 tablespoons mayonnaise
- 1 teaspoon Hidden Valley dry ranch dressing mix
- ¾ cup Avocado dressing
- ½ cup shredded parmesan cheese
- salt and pepper (to taste)
- 4 large sliced of sourdough bread (toasted)
Step 1: In a food processor or blender combine 2 avocados, buttermilk, green onion, parsley, mint, lemon juice, water, and salt and pepper. Pulse until smooth. This will keep for up to 3 days in the refrigerator.
Step 2: In a medium bowl combine chicken, celery, shallot, 1 avocado, mayonnaise, dry ranch dressing, and parmesan cheese. Season with salt and pepper and toss to combine. Serve on toasted sourdough bread. You can use the leftover avocado dressing for a spread on the sandwiches.
(Makes 4 Servings)