Ingredients for Avocado Chicken Salad By Paula Deen
- 2 cooked chicken breasts, shredded or diced
- Cooked White Rice
- 1 ripe avocado, mashed
- Lemon Juice
- 1/2 cup finely diced red onion
- 1/4 cup mayonnaise
- pepper to taste
- salt to taste
- Fresh Parsley
- 1 ripe avocado, mashed
- 2 tablespoons sour cream
- Worcestershire Sauce
- Garlic Cloves
- Cayenne Pepper
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 5 tablespoons fresh lime juice (1/4 cup + 1 tablespoon), plus zest for garnish
- Greek yogurt (optional substitute for sour cream)
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How to Make Avocado Chicken Salad By Paula Deen
- Cook chicken breasts until fully cooked. Shred or dice the chicken into bite-sized pieces and set aside to cool.
- 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.
- 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).
- Gently fold the dressing into the chicken and avocado mixture. Season with salt and pepper to your liking.
- 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.
- Garnish with extra cilantro and a sprinkle of lime zest before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
21g
Fat
37g
Carbs
14g
