Thursday, August 22, 2013

Avocado Chicken Salad

Here's a really delicious chicken salad recipe from Paula Deen's website that's sure to be a winner for those end of Summer potlucks or family BBQ's. If you have a few extra avocados laying around that need to be used and/or some left-over chicken, this would be a perfect way to use them up. The first time I made this, I cut the ingredients by half... I don't like wasting food when experimenting with a new recipe. It was ridiculously good... but make sure the chicken salad has had time to chill in the refrigerator before serving... it's much better cold! Feel free to use a reduced-fat mayonnaise and sour cream, if you wish... if you're concerned about that. This would also be wonderful if you used a rotisserie chicken that you buy at the grocery store, pull off the meat, chop it up and throw it into the salad. You could serve this on a bed of lettuce with freshly sliced tomatoes.     

Avocado Chicken Salad
by Paula Deen


3 cups cooked, diced chicken
3 cups cooked white rice
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
3/4 cup chopped onion
1 cup mayonnaise
1 to 2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley leaves

Avocado Dressing:
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper
Thick, crusty bread, multi-grain or sourdough, for serving
Lemon wedges, for garnish


Mix all ingredients and chill. Pass with avocado dressing.

Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.

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