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Chicken Avocado Salad

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Mix avocados with leftover chicken for a satisfying salad.

So, did you get any good cookbooks for Christmas? Cookbooks as a present are always welcome, and it’s great to be able to return the favor by making something from the book and sharing it.

A recent gift I received from one of my sisters was “Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate” (Gotham Books, $15) by Kelly Alexander and Cynthia Harris. It details the life and writing of a food journalist who was  influential because she introduced so many regional favorites to the entire country.

One of the recipes was for Chicken Avocado Salad, which is light, easy and satisfying. You could also make this with any leftover turkey from the holidays or leftover rotisserie chicken.

Chicken Avocado Salad

3 cups cooked chicken, in large chunks
1 teaspoon grated onion
1/2 cup diced celery
1 tablespoon whole milk
1 tablespoon heavy cream
1/2 cup mayonnaise (preferably homemade)
3/4 teaspoon salt
Dash of black pepper
1 tablespoon lemon juice
1 medium avocado, peeled, pitted and diced

In a large bowl. combine chicken, onion and celery. In a small bowl. blend milk, heavy cream and mayonnaise, salt, pepper and lemon juice. Toss to taste with chicken mixture — you may not need all the dressing. Lightly toss in avocado. Chill.

Makes 4 servings.

From “Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate” by Kelly Alexander and Cynthia Harris

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