Avocado Chicken Salad
Avocado Chicken Salad
Ingredients
- 1 store-bought rotisserie chicken, chopped (skin and bones discarded) or 4 boneless leftover cooked chicken breasts
- 4 stalk scallions, chopped
- 4 stalks celery, chopped
- 2 avocados, 1 halved and 1 chopped (see note)
- ¼ cup fresh lemon juice
- ¼ cup olive oil, plus extra to drizzle on toast
- 1 tablespoon rice vinegar
- 2 tablespoons mayonnaise
- ½ cup fresh parsley leaves
- ¼ cup chopped fresh dill
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- toasted bread
Instructions
- In a large bowl, toss the chicken, scallions and celery to combine. Gently stir in the chopped avocado (if adding to the salad) and 1 tablespoon of the lemon juice.
- In a blender, combine the remaining avocado and lemon juice. Add the ¼ cup olive oil, vinegar, mayonnaise, parsley and dill. Puree until smooth.
- Pour the dressing over the chicken salad mixture and gently toss to coat. Season with salt and pepper. Refrigerate until ready to serve.
- Drizzle olive oil over toasted bread and scoop chicken salad on top. Enjoy!
Notes
Note: Instead of chopping avocado and adding to the chicken salad- you can smash the avocado and spread directly over the toasted bread before adding chicken salad.