Avocado Chicken Salad
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4
Ingredients
- 3 cups cooked and diced chicken
- 3 cups cooked white rice
- 2 peeled, diced, and tossed with 1 tablespoon lemon juice avocados
- 3/4 cup chopped, plus 1/3 cup chopped onion
- 2 cups divided mayonnaise
- 1 to 2 teaspoons pepper
- 2 teaspoons divided salt
- 1/4 cup chopped fresh parsley
- 1 large peeled and mashed with 2 tablespoons lemon juice avocado
- 1/2 cup sour cream
- 1/2 teaspoon Worcestershire sauce
- 2 cloves minced garlic
- 1 dash cayenne pepper
- thick, crusty multi-grain or sourdough, for serving bread
- wedges of for serving lemon
Directions
Salad:
Mix chicken, rice, 2 avocados, 3/4 cup chopped onion, 1 cup mayonnaise, pepper, salt and parsle. Pass with avocado dressing. Serve with crusty bread and a lemon wedge.
Dressing:
Place avocado, mayonnaise, sour cream, Worcestershire, 1/3 cup chopped onion, garlic, salt and cayenne pepper in a food processor and blend until smooth. Chill and serve alongside chicken salad.
