To be completely and utterly transparent, I find the idea of chicken salad to be positively repulsive. When I say chicken salad, I don’t mean some lettuce or mixed greens with a nice roasted chicken breast on top; rather, I’m referring to the abomination of chicken salad in its traditional sense, often being slathered in a concoction of mayonnaise, eggs and celery.
I think I’d rather eat dog shit, to be honest, and my apologies to anyone out there who truly enjoys this dish.
I came across a recipe for a version of chicken salad I have never seen before, and it is one I can absolutely see myself willingly trying. The recipe is for Creamy Avocado Chicken Salad, and it comes from www.thekitchn.com. Check it out.
“Ingredients
- 2 ripe medium avocados
- 2/3 cup mayonnaise, or 1/3 cup plain Greek yogurt plus 1/3 cup mayonnaise
- 1 large stalk celery, finely chopped (about 1/2 cup)
- 1/2 medium white onion or red onion, finely chopped (about 1/2 cup)
- 1/4 cup finely chopped fresh cilantro (about 12 sprigs)
- 2 tablespoons freshly squeezed lime juice (from 1 medium lime), plus more as needed
- 1/4 teaspoon kosher salt, plus more as needed
- 1 pound shredded, cooked chicken, preferably rotisserie (about 3 1/2 cups)
- Freshly ground black pepper
- Tortilla chips, crackers, or toasted bread, for serving (optional)
“Instructions
- Halve and pit 2 ripe medium avocados. Scoop out the flesh from 1 avocado into a large bowl. Add 2/3 cup mayonnaise, 1 finely chopped large celery stalk, 1/2 finely chopped medium white onion, 1/4 cup finely chopped fresh cilantro, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt. Mash and stir until combined.
- Gently stir in 1 pound shredded, cooked chicken. Cut the remaining 1 avocado into 1/3- to 1/4-inch pieces, then gently fold into the salad. Taste and season with more kosher salt, black pepper, and lime juice as needed,” the recipe explains.
This might be what finally tempts me enough to try chicken salad.
Photo by Thought Catalog on Unsplash
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