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Avocado Chicken Salad Recipe by Paula Deen

Easy Level
15 MIN 15 Prep + Cook
Servings
$ /Serving
Print
Easy Level
15 MIN 15 Prep + Cook
8 Servings
$ /Serving

Avocado Chicken Salad Recipe by Paula Deen

Easy Level
15 MIN 15 Prep + Cook
8 Servings
$ /Serving

Ingredients

  • 3 cups Springer Mountain Farms chicken, cooked and diced
  • 3 cups cooked white rice
  • 2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
  • 3/4 cup onion, chopped, plus 1/3 cup chopped
  • 2 cups mayonnaise, divided
  • 1 to 2 teaspoons pepper
  • 2 teaspoons salt, divided
  • 1/4 cup fresh parsley, chopped
  • 1 large avocado, peeled and mashed with 2 tablespoons lemon juice
  • 1/2 cup sour cream
  • 1/2 teaspoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 dash cayenne pepper
  • thick, crusty bread, multi-grain or sourdough, for serving
  • wedges of lemon, for serving

Preparation

Salad:

 

Mix chicken, rice, 2 avocados, 3/4 cup chopped onion, 1 cup mayonnaise, pepper, salt and parsle. Pass with avocado dressing. Serve with crusty bread and a lemon wedge.

 

Dressing:

 

Place avocado, mayonnaise, sour cream, Worcestershire, 1/3 cup chopped onion, garlic, salt and cayenne pepper in a food processor and blend until smooth. Chill and serve alongside chicken salad.

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