Another one of my favorite summer salads is the chicken salad. The protein makes it filling enough, yet it's still a cool, refreshing dish for a hot day. After reading this post, I was inspired to experiment with substituting avocado for mayonaise. That's right, this chicken salad is mayo-free! The result of my experimenting was a bit bland at first, so I added ranges in the ingredients to encourage you to experiment with your flavoring, as well. I like a lot of cilantro, and I can never have enough cumin. Start small and add to your liking!
Avocado Chicken Salad
- 3 grilled chicken breasts (about 1.5 pounds), chilled
- 2 ripe avocados, diced
- 1/4 - 3/4 cup lime juice
- 1/4 - 1/2 cup cilantro, minced
- 4 green onions, sliced
- 2 Tbsp cumin
- Salt and pepper, to taste
- Sriracha garlic chili paste, on the side
Shred chicken, or use a food processor. If you're processing, add the avocados and pulse til smooth. If you're shredding, use a potato masher to combine the avocados with the chicken.
Add lime juice until no longer dry.
Stir in remaining spices.
Serve with Sriracha at the table...the heat goes great with this dish, but your guests will undoubtedly have a variety of tastes when it comes to the spicy stuff!Print Recipe | Printable grocery list