Avocado Chicken Salad Recipe

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)