Avocado Chicken Salad Recipe

This avocado chicken salad makes a great lunch or dinner that is easy to prepare. There are many ingredients in this recipe that blend together well to give these sandwiches a delicious flavor. The avocado dressing really makes this recipe great. The dressing is avocado based, but also has the flavor of mint in it. The chicken mixture itself uses ingredients such a celery, shallot, avocado, parmesan cheese, and dry ranch dressing mix. You can cook the chicken any way you like, but what I did was bake the chicken breasts and then sliced them into small chunks. This recipe is a great way to use up any leftover cooked chicken you may have. If you are looking for a great recipe for chicken salad sandwiches, give this one a try. Enjoy.

Avocado Dressing-
2 avocados (peeled, pitting, and sliced)
1 cup buttermilk
1 green onion
¼ cup fresh  parsley (packed)
¼ cup fresh mint leaves (packed)
3 tablespoons fresh lemon juice
½ cup water
salt and pepper (to taste)
Chicken Salad-
3 ¼ cups shredded cooked chicken (about 2 boneless skinless chicken breasts)
2 celery stalks (finely chopped)
1 large shallot (finely chopped)
1 avocado (peeled, pitting, and diced small)
3 tablespoons mayonnaise
1 teaspoon Hidden Valley  dry ranch dressing mix
¾ cup Avocado dressing
½ cup shredded parmesan cheese
salt and pepper (to taste)
4 large sliced of sourdough bread (toasted)

Cooking Instructions:

Step 1:
In a food processor or blender combine 2 avocados, buttermilk, green onion, parsley, mint, lemon juice, water, and salt and pepper. Pulse until smooth. This will keep for up to 3 days in the refrigerator.
Step 2: In a medium bowl combine chicken, celery, shallot, 1 avocado, mayonnaise, dry ranch dressing, and parmesan cheese. Season with salt and pepper and toss to combine. Serve on toasted sourdough bread. You can use the leftover avocado dressing for a spread on the sandwiches.
(Makes 4 Servings)