Chicken Guacamole Salad
Servings
4Serving size
about 1 1/2 cups (as an entree)This recipe can easily be multiplied, keeps well and is better the second day after the spices have had a chance to come to full flavor. Note that cooking time does not include chilling time.
Ingredients
| 6 cup Water |
| 16 ounces Boneless, skinless chicken breast |
| 1 Medium stalk Celery, raw (diced) |
| 1/4 pepper Poblano Pepper (diced) |
| 1 Large Shallots, raw (minced) |
| 20 cherry Grape or cherry tomatoes (sliced in half lengthwise) |
| 1/4 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
| 1/2 medium Avocados, raw (cut into 1/2 inch cubes) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 tsp.. Ground cumin |
| 2 Tbsp. Reduced fat sour cream |
| 2 2-ounce rolls Whole wheat rolls |
Instructions
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken breasts and poach for about 10 - 15 minutes depending on the thickness. It's best to use a instant thermometer and remove the breasts just as they reach 160°F.
Let the chicken rest for at least 3 - 5 minutes or until cool enough to handle.
When the breasts are cool, cut them into 1/2 inch cubes and place in a bowl. Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, pepper, shallot, tomatoes, cilantro, avocado, salt, pepper, cumin, and sour cream.
Gently fold the salad together and chill for at least another 15 minutes.
Serve with a 2-ounce whole grain or gluten-free whole grain roll.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
I believe that great chicken salad begins with poaching the chicken gently so that it is well cooked but tender. Savory, tender chicken combined with the great flavors of classic guacamole makes a great entrée salad, fantastic sandwiches, or even as a filling in tacos.