Wednesday, May 28, 2008

Chicken Salad:

3 cups cooked, diced chicken (I buy a rotisserie and cut it up, lazy but yum!)
3 cups cooked white rice (we DO NOT add this, yuk LOL)
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
3/4 cup chopped onion (I use red)
1 cup mayonnaise (I use less because of omitting the rice, just eyeball it)
1 to 2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley leaves (I dont use) I'll call this OPTIONAL:
Avocado Dressing : (OK, we did this the first time, and it was good but overkill so we dont anymore)
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper Thick, crusty bread, multi-grain or sourdough

Salad:
Mix all ingredients and chill. Pass with avocado dressing. Dressing:
Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad. (again, I dont bother with this)

This is seriously the best chicken salad in our opinion! I just tweak it to taste with salt and pepper and mayo but we love it!!

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