I sometimes make chicken salad with plain yogurt instead of
mayonnaise, but mashed avocado is an even better idea!
The original recipe gives a choice of serving this chicken
salad on sandwich bread or salad greens (with arugula or watercress
suggested). I piled the chicken salad on
a bed of arugula, but also served with a half of an English muffin. The salad was delicious on both.
The original recipe didn't have red pepper, but twice as
much apple. I love red pepper, so
substituted half of one for an apple.
AVOCADO CHICKEN
SALAD
adapted from https://www.simplyrecipes.com/recipes/avocado_chicken_salad/
serves 4
2 cups chopped cooked chicken
1 apple, peeled, cored, and finely chopped
1/2 of a large red pepper, finely chopped
1/2 cup finely chopped celery
1/2 cup finely chopped red onion
1/4 cup finely chopped cilantro or parsley (I used cilantro)
2 T. lemon or lime juice
2 ripe avocados, seeded, peeled, and mashed (I substituted 8
oz. of Wholly Guacamole)
salt and freshly ground pepper to taste
sandwich bread and/or salad greens (arugula works very well)
Put all the ingredients (except bread/greens) in a large
bowl and mix together. Serve on bread
and/or greens, as you prefer.
