Chicken Salad with Guacamole
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and keeps well, refrigerated, about 3 days. The avocado will darken, but it will still be good.
Serve with Caesar Salad or Green Bean and Mushroom Salad or Grilled Caesar Salad or Mushroom Salad
Ingredients
| 4 cup Water |
| 4 4 ounces Boneless, skinless chicken thighs |
| 2 Large stalk Celery, raw (diced) |
| 2 Tbsp. chopped White onions (minced) |
| 1 medium Red bell peppers (finely diced) |
| 1/2 medium Avocados, raw (about 4 ounces)(mashed) |
| 1/4 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
| 1 tsp., whole Ground cumin |
| 1/2 tsp. no salt added chili powder |
| 1/2 tsp., leaves Dried oregano |
| 2 tsp. Lime juice, raw |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Gently add the chicken thighs and poach for about 10 minutes depending on the thickness. It's best to use a instant thermometer and remove the thighs just as they reach 165°F.
Let the chicken rest for about 3 - 5 minutes.
When they are cool cut them into 1/2 inch cubes.
Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, onion, red pepper, avocado, cilantro, cumin, chili powder, oregano, lime juice, salt, and pepper.
Fold the salad together gently and chill for another 15 minutes.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The spiciness of this salad can be as bold or as mild as you like. The basic recipe is mild and adding some Tabasco or your favorite hot sauce is a great idea. If you like, you could add a bit of diced jalapeño or even some smoked hot paprika.
Avocado makes a perfect replacement for mayonnaise. It is rich and creamy but has a fresh umami flavor that mayo doesn’t have. An ounce of mashed avocado offers about the same creaminess as a tablespoon of light mayonnaise but twice the monounsaturated fat and has about 2 grams of fiber.