Avocado Chicken Salad Recipe



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)

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