Description
Avocado chicken salad recipe is a go-to for easy meals. Enjoy it on toasted bread, in a wrap, or as a fresh dinner idea the whole family loves.
Ingredients
Units
Scale
Avocado Dressing-
- 2 avocados (peeled, pitting, and sliced)
- 1 cup buttermilk
- 1 green onion
- 1/4 cup fresh parsley (packed)
- 1/4 cup fresh mint leaves (packed)
- 3 tablespoons fresh lemon juice
- The 1/2 cup of water
- salt and pepper (to taste)
- 3 1/4 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
- 3/4 cup Avocado dressing
- 1/2 cup shredded parmesan cheese
- salt and pepper (to taste)
- 4 large sliced of sourdough bread (toasted)
Instructions
- 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.
- 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.
Nutrition
- Serving Size:
- Calories: 888
- Sugar: 6 g
- Sodium: 1711.7 mg
- Fat: 80.8 g
- Carbohydrates: 35.6 g
- Protein: 12.7 g
- Cholesterol: 18.3 mg