Chicken Avocado Salad
I love chicken salad so much. I have always been a simple chicken salad kinda girl. So please do not any kput ind of a nuts or fruits in my salad or anything else “weird” you may find in it. But when the thought of switching out the mayo for avocado came to light, I decided to make an exception and give it a swap. Afterall, I am not exactly a mayo lover and you should know by now about my love for avocados. So I swapped out the mayo and celery I add to my traditional salad for avocado, lime juice and some fresh herbs. Let me tell you, I may never go back to the original. This was so flavorful and the lime juice added a blast of freshness. Not to mention, that avocados are way healthier than mayo… Just saying!
serves 2 sandwiches
Chicken breasts, trimmed, 10-12 ounces
All purpose seasoning, as needed
Shallots, finely chopped, a little less than 1/8 cup
Dijon Mustard, 2-3 teaspoons
All purpose seasoning, 1/4 teaspoon
Black pepper, to taste
Rosemary, fresh, finely chopped, 1 teaspoon
Thyme, fresh, finely chopped, 1/2 teaspoon
Juice of a lime or lemon, 1/2
Hardboiled egg, 1 each, (optional)
Avocado, mashed, 1 large
Tomato, sliced, 4 slices
Bacon, warmed cooked, 4 slices
Good quality sliced bread, 4 slices
Let’s get cooking:
Preheat the oven to 375 degrees; Place the chicken breasts in an oven safe pan and generously season with all purpose seasoning. Add enough water to the pan to almost cover the breasts. Cover the pan with aluminum foil and place in the center in the oven. Allow to cook for 30-40 minutes or until the chicken is no longer pink inside. Internal temperature should reach 165 degrees.
Meanwhile, place your egg into a small sauce pan and fill with enough water to cover the egg by 1 inch.Bring to a heavy simmer then remove from heat, cover with a lid and set aside for 13-14 minutes. This will ensure the egg is cooked through but not over cooked. Once the egg is cooked, run under cold water for 1 minute, peel and set aside.
In a medium bowl, add the chopped shallots, mustard, 1/4 teaspoon of all purpose seasoning, black pepper, fresh herbs and lime juice.
Once the chicken is ready, transfer the breasts to a cutting board and allow to cool for about 10 minutes. Then chop the chicken and the egg, transfer to the bowl, adding the avocado as well. Stir, gently mashing the mixture until the avocado is completely mashed and has been incorporated with all the other ingredients. Taste and adjust your seasoning.
Assemble your sandwiches: Toast your bread to desired darkness, layer with your slice tomatoes, cooked bacon and chicken salad.
Chef’s Tips: When preparing the chicken breasts and you egg, do not be afraid to prepare a few extra so you can have chicken and hard boiled eggs available at the drop of a dime. They both will hold in the refrigerator for 5-6 days.
Chef's Substitutions: Swap out the shallots, for a little onion and trade the fresh herbs for a pinch of dry.
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If you are looking for a healthier option for lunch or dinner, check out my recipe for a Citrus Avocado Toast.
Check out my recipe for Cilantro Lime Shrimp Tacos if you are a taco lover like me.
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