Avocado Chicken Salad By Paula Deen Recipe

Ingredients for Avocado Chicken Salad By Paula Deen

• Cooked Chicken
• Cooked White Rice
• Avocados
• Lemon Juice
• Onion
• 1/4 cup mayonnaise
• Pepper to taste
• Salt to taste
• Fresh Parsley
• 1 ripe avocado, mashed
• 2 tablespoons sour cream (or Greek yogurt for a lighter option)
• Worcestershire Sauce
• Garlic Cloves
• Cayenne Pepper

How to Make Avocado Chicken Salad By Paula Deen

1. Cook chicken breasts until fully cooked. Shred or dice the chicken into bite-sized pieces and set aside to cool.
2. While chicken cooks, prepare the avocado mixture: In a large bowl, mash 1 ripe avocado with a fork. Add 1/2 cup finely diced red onion, 1/4 cup chopped cilantro, and 1/4 cup lime juice. Gently fold in the cooled chicken.
3. In a separate bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon lime juice, salt, and pepper to taste. (Alternative: For a lighter dressing, substitute Greek yogurt for sour cream or use less mayonnaise).
4. Gently fold the dressing into the chicken and avocado mixture. Season with salt and pepper to your liking.
5. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled on crackers, bread, lettuce cups, or as a side dish.
6. Garnish with extra cilantro and a sprinkle of lime zest before serving (optional).