Avocado Chicken Salad
Avocado Chicken Salad
Salads
Ingredients
- 1 1/2 cups cooked, shredded chicken
- 3 green onions, thinly sliced
- ¼ cup mayonnaise
- 1 diced chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce, from the can of chipotles
- 2 tablespoons Fustini's Chipotle olive oil
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- ½ teaspoon freshly grated lime zest
- kosher salt and pepper
- 1 avocado, chopped
- Pickled Onions, for topping
- 1 red onion thinly sliced
- 1/2 cup warm water
- 1/2 tablespoons sugar
- pinch coarse salt
- 3/4 cup Fustini's Jalapeno Lime balsamic (or 12 Year White balsamic)
Directions
- Place the chicken in a large bowl with green onions. In a small bowl, whisk together the mayonnaise, chipotle, adobo sauce, Fustini's Chipotle olive oil, Fustini's Jalapeno Lime balsamic and lime zest with a big pinch of salt and pepper. Pour the dressing over the chicken mixture and toss well. Combine and stir until every bit is covered. Taste and season with more salt and pepper as needed. This mixture stays great in the fridge if you make it ahead! Right before serving, stir in 1 chopped avocado. Serve with toast, on crackers or chips, in lettuce cups or on salads.
- Place the onions in a jar or cup. In a bowl, whisk together the warm water, sugar and salt until the sugar and salt dissolve. Whisk in the vinegar. Pour over the sliced onions. Let sit at room temperature for 30 minutes to 1 hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar. They last about one week.
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