Chicken Salad with Avocado Dressing
Description
Chicken salad lovers, this recipe is for you. It's smooth and creamy and just down right delicious. Serve it on toasted sourdough bread and maybe with a few crispy bacon slices, if you would like.
Ingredients
3 1/4 c. shredded cooked chicken (from 2 boneless, skinless chicken breasts)
2 celery stalks, finely chopped
1 large shallot, finely chopped
1 avocado, diced small
3 T. mayonnaise
1 t. Hidden Valley Ranch dressing mix
3/4 c. Avocado dressing (see recipe below)
coarse salt and pepper, to taste
4 large slices sourdough bread, toasted
Avocado Dressing:
2 avocados
1 c. buttermilk
1 scallion, white and green parts
1/4 c. fresh parsley leaves, packed
1/4 c. fresh mint leaves, packed
3 T. freshly squeezed lemon juice
1/2 c. water
coarse salt and pepper, to taste
Directions
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Avocado Dressing:
In a food processor or blender, combine all ingredients; pulse until smooth. Will keep up to 3 days in an air tight container stored in the refrigerator.
In a medium bowl, combine chicken, celery, shallot, avocado, mayonnaise, Ranch dressing mix; Avocado dressing, season with salt and pepper, to taste; toss to combine.
Serve on toast.
Prep Time
Cook Time
PT0M