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Avocado Chicken Salad

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

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

Directions

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.