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

Steps

1. Avocado Dressing:
2. 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.
3. 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.