"Food is our common ground, a universal experience." - James Beard

Monday, November 5, 2012

Chicken and Avocado Salad with Lime and Cilantro

Kent and I made this the other night.  The original recipe says that it makes 4 servings, but it was really closer to just 3 lunch servings or 2 dinner servings.  But, it was super good!!  It definitely has a Mexican feel (Kent added a little tequila, too).  This recipe comes from a link to no-heat lunches, so I think I'll definitely be making this again to take to school!

Picture from: Kalyn's Kitchen

Chicken and Avocado Salad with Lime and Cilantro
(Recipe from Kalyn's Kitchen)
2 cups cooked chicken, shredded into large pieces
2 medium avocados, diced
1 T + 1 T fresh squeezed lime juice
salt, to taste (I didn't use too much salt because you can always add more at the table.)
1/4 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
2 T mayo or light mayo

Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.

Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.

Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!)
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