Cooking & Baking
Related: About this forumCreamy Avocado Chicken Salad
I just made this and it is yummy and great for a cold meal on a hot day! I don't remember where I found her site - it could have been here!
http://www.cheekykitchen.com/2011/04/creamy-avocado-chicken-salad.html
I made a few changes - I am not a big fan of too much vinegar flavor, so I probably halved that and added a bit of lime juice in place of it. I also added a dash of cayenne pepper and some garlic powder because I wanted garlic but forgot to buy the real stuff. Oh, and I also diced the avocado and mixed in, rather than serving it on a half.
She has actually gone vegan, so this must be an older recipe. I have half of the mix left without chicken, and will add the dressing to it when I finish this batch. I think it would also be good like that for a vegetarian meal. Or even served on a baked tostada.
EFerrari
(163,986 posts)I have to try this. But, if we're going avocado, chicken and black beans, I'd probably push it in a smoky, chipotle direction although, it could also go very easily into a lighter, citrus direction.
beac
(9,992 posts)I've copied the recipe and will substitute Quorn chik'n (faux meat). Thanks for the link!
Denninmi
(6,581 posts)Maybe chicken, celery, sweet onion, some grapes or sweet cherry halves, maybe some kind of dried fruit like cranberry or tart cherry or even freeze dried strawberries, some pecan pieces or almonds, with a dressing of mayo sweetened with just a little honey and flavored with a little ginger and garlic.
Lisa0825
(14,487 posts)I had half the veggie mix without the dressing or chicken. Instead of mayo and vinegar, I just added a few squirts of lime juice, and then some salt and garlic. Then I put a sprouted grain tortilla (spritzed with olive oil) on a frying pan, let it get crispy like a tostada, added some queso-quesadilla (from Cacique) and then spread the veggie mix on top of it. It was very satisfying!
I like it both ways. I guess it just depends on if I am in the mood for creamy or zesty!