Sunday, May 15, 2011

Creamy Chicken Salad - Served in an avocado!

Sorry for the quality of my photos! 
No natural light + non-snazzy camera --> the above.

I found this recipe on Cheeky Kitchen's blog & immediately knew I had to make it. Best part? I had most of the ingredients in my kitchen already (or at least something I could substitute if I didn't have the exact item), so that meant that I didn't have to make a stop at the grocery store in order to enjoy it. (ALWAYS a good thing!) I love the presentation & the flavor was great! This may become my go-to chicken salad recipe.

Ingredients:
- 1 cup chicken breast, cooked and shredded
(for a how-to on shredding chicken, check out my blog post!)

- ¼ cup corn 
(I didn't have corn, but I would love to add it next time!)
- ¼ cup black beans, rinsed and drained 
(I added a bit more than this to make up for the corn.)
- ¼ cup green onions, chopped 
(I didn't have green onions so I substituted with sweet yellow onion)
- ¼ cup tomatoes, diced 
(I used grape tomatoes and campari tomatoes)
- ¼ cup cilantro, chopped
- ¼ cup corn chips, crushed 
(I used organic tortilla chips)
- 2 tablespoons white vinegar
- 4 tablespoons mayonnaise 
(I used a low-fat mayo. I think that I will use a little less next time.)
- Salt and pepper to taste
- 2-4 avocados, sliced in half with pits discarded

Directions:

In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together.


Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste.

Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!

Click Read More for the recipe without any photos!


Creamy Chicken Salad:
Ingredients:
- 1 cup chicken breast, cooked and shredded 
(for a how-to on shredding chicken, check out my blog post!)
- ¼ cup corn 
- ¼ cup black beans, rinsed and drained 
- ¼ cup green onions, chopped 
- ¼ cup tomatoes, diced 
- ¼ cup cilantro, chopped
- ¼ cup corn chips, crushed 
- 2 tablespoons white vinegar
- 4 tablespoons mayonnaise 
- Salt and pepper to taste
- 2-4 avocados, sliced in half with pits discarded

Directions:
1. In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together.
2. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste.
3. Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!

1 comment:

  1. Hello! I love this recipe and have been looking all over for it because I enjoyed this very same dish at a restaurant on the beach in Destin, FL. Thanks! -Jess

    ReplyDelete

Thank you so much for taking the time to leave a comment! I love hearing from y'all! <3 Jen