Chicken Salad with Avocado Dressing

By Niecer

Ingredients

• Dressing:
• 2 avocados
• 1 cup buttermilk
• 1 scallion, chopped (omit the bulb end)
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 3 tablespoons fresh lime or lemon juice
• sea or kosher salt and fresh ground pepper
• Chicken Salad:
• cooked chicken, chopped or shredded
• black olives, chopped or sliced
• red onion, diced
• tomatoes, sliced or diced
• baby spinach leaves
• sliced almonds
• peasant bread or wraps

Preparation

Step 1

In a food processor or blender combine avocados, buttermilk, scallion, parsley, cilantro, lemon juice; season with salt and pepper; pulse until smooth and well combined. to thin out the dressing you can pulse in a few tablespoons of water. Refrigerate in a tightly sealed container up to 3 days.
For the chicken salad combine the chicken, olives, red onion and diced tomatoes in a bowl; add dressing in small amounts at a time and mix well. Taste and season with salt and pepper if needed. Serve on toasted peasant bread or in wraps layered with spinach leaves and almonds sprinkled over top.