Chicken salad with avocado dressing is a healthy twist on a regular chicken salad which is normally drenched in mayonnaise and sour cream.
In this chicken salad, roasted and shredded chicken breast is mixed with red onion and grape tomatoes and coated in avocado dressing in which avocado is blended with garlic, cilantro, cumin, lime juice and chili and lastly served over bed of baby greens. To make it a complete meal, I have also added roasted potatoes cubes.
You can also make chicken salad sandwich with this salad or just serve over crispy Crostini.
Chicken Salad with Avocado Dressing Recipe
Course: Appetizers, SaladsCuisine: FusionDifficulty: Easy2
servings10
minutes40
minutesA healthy take on traditional chicken salad consists of shredded cooked chicken, cherry tomatoes, red onion, greens mixed with creamy and tangy avocado dressing.
Ingredients
1.5 cups of cooked chicken breast, no skin and shredded (See Note below)
1 small red onion thinly sliced
10-15 grape tomatoes halved
2 cups of any kind of baby greens
4 medium potatoes cubed and roasted or croutons to serve (optional) (See Note)
- For avocado dressing :-
1 small Hass avocado
2 Tbsp of low-fat yogurt
1 small green chili roughly chopped
1/2 tsp of roasted cumin powder
2 garlic, peeled and roughly chopped
Handful of cilantro or basil, roughly chopped
2-3 tsp of lime juice
1-2 Tbsp of water
Salt to taste
Directions
- For dressing, add avocado, garlic, chili, cilantro, lime juice, cumin, yogurt, salt and 1 Tbsp of water in a food processor or blender and process it smooth.
- Add more water to attain desired consistency.
- In a bowl, add shredded chicken, sliced red onions, halved tomatoes and pour about 3/4 of the dressing over the chicken mixture and mix well.
- Let the chicken salad sit for at least half an hour and refrigerate it if you are planning to keep it more than one hour.
- In a serving plate, spread the baby greens plate and drizzle required amount of remaining dressing over it and place the chicken salad over the greens.
- Top it with roasted potatoes or croutons ( See Notes below).
Notes
- For roasted potatoes, cut the 4 medium potatoes into bite size pieces. In a hot nonstick pan add 1/2 Tbsp of oil, then add the potatoes with salt and pepper and mix well. Cover it and let it cook until the potatoes are 90% done, stirring it in between. Then add turmeric and a little chili powder(optional) and again cook until the potatoes are fully done.
- Use left-over rotisserie chicken or you can make your own roasted chicken by placing 2 split bone-in chicken breast on a baking pan and drizzle it with oil, salt, pepper and any kind of your favorite spice mixture like curry powder or poultry seasonings and roast it in the oven at 375 F for 50 minutes or until the internal temperature reaches 165 F.
