(adapted from a Paula Dean recipe)
Ingredients
Salad:
3 cups cooked, diced or shredded chicken
1 avocado, peeled, diced, and tossed with 1 tablespoon lemon juice
1/4 cup chopped red onion
1 red or green pepper, chopped (you can also use tomato if you prefer)
1 to 2 teaspoons pepper
1/2 teaspoon salt
1/4 cup chopped fresh parsley leaves or cilantro leaves
Avocado Dressing:
2 large avocados, peeled and mashed with 2 tablespoons lemon juice
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/4 cup chopped red onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Dash cayenne pepper
Thick, crusty bread, multi-grain or sourdough, for serving
OR
Pita pocket bread
Lemon wedges, for garnish
Directions
Salad:
Mix all ingredients and chill. Pass with avocado dressing.
Dressing:
Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.
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