Apple and Avocado Chicken Salad
If you're an avocado lover like me, you won't be disappointed. This is a creamy and refreshing chicken salad made without mayo. It's good on toast, or simply on a fork. Many thanks to Chef Julie Yoon for sharing the recipe!
Ingredients
- 2 boneless skinless chicken breasts, cooked and shredded
- 1 shallot finely minced
- 1 small granny smith apple peeled, and finely diced
- 1 ripe avocado diced
- 4 slices largeItalian bread toasted
- Thinly sliced radishes optional
Avocado Dressing:
- 2 ripe avocados
- cup ¼ coarsely chopped parsley
- 3 tablespoons fresh lemon juice
- 1 clove garlic finely minced
- 1 cup buttermilk
- cup ½ water
- Salt and Pepper to taste
Instructions
- In a blender, add the avocados, parsley, minced garlic, buttermilk, water, salt, and pepper. Puree until smooth. Set aside.
- In a medium bowl, add chicken, shallot, apple. Add as much of the dressing as you want to coat. Gently fold in diced avocado. Place on toasted bread, and top with radishes. Sprinkle with salt and pepper. Save any leftover dressing in the fridge for up to 3 days and use as a dipping sauce or salad dressing.
Tried this recipe?Let us know how it was!