Avocado chicken salad is one of those easy recipes that hardly requires any thought to whip up but this avocado chicken salad, while still easy to make, has some unique and delicious flavors.
I love making, and eating, avocado chicken salad especially when I can get my hands on California avocados (which is not easy to do here in Texas). But the kind people over at the California Avocado commission sent me a box of the California green lovelies. Yay!
Why avocado chicken salad? I love the creaminess that they add to the chicken, which can get a little dry and boring with just mayo.
Speaking of mayo and chicken, this chicken salad has a little extra flavor added to it in the form of Dijon mustard and Worcestershire sauce. I get that adding Worcestershire sauce might sound a little weird, but it adds a richness to the overall flavor. It’s not a flavor you can really put your finger on when you’re eating the salad, but it doesn’t taste overly mayonnaise-y (which sometimes chicken salad has a tendency to taste like).
I prefer to use California avocados in my cooking because of their great flavor and texture. There’s avocados from different places, and they’re fine, but none of them compare to the flavor of California avocados.
This avocado chicken salad can be used to top green salads, as a sandwich filling or as a great dip to serve with chips and beer, or maybe a margarita or two. I used it all three ways because this recipe makes a good sized batch.
If you’ve never tried adding avocados to your chicken salad, give it a try you’ll be surprised at how much it elevates the simple salad recipe.
- 4 chicken breasts
- 1 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of lemon juice
- ½ cup diced red onion
- 4 large California avocados
- olive oil
- kosher salt
- freshly ground black pepper
- Pre-heat oven to 400 degrees Fahrenheit.
- Place chicken breasts, in a single layer, on a baking sheet and lightly coat them with olive oil.
- Bake for 30-40 minutes or until juices run clear when pierced with a fork.
- Let chicken cool.
- Dice chicken and toss into a large bowl.
- Add mayonnaise, Dijon, Worcestershire, lemon juice and red onion to bowl.
- Peel and dice avocados and add to the chicken mixture.
- Gently fold all of the ingredients together being careful to not smash all of the avocados. You want some of them to stay cubed for their texture.
- Add salt and pepper to taste.
- Serve over salad, as a sandwich filling or with chips.
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