2011 Chicken Salad
- 4 chicken breast halves
- 1/2 cup of chopped onion (or to taste)
- 1 apple chopped. You can use Granny Smith or pick your favorite red apple. No need to peel it.
- 2 avocados cut into chunks
- 1 cup of mayonnaise
- 1-1/2 cups of walnut chunks
First things first. Cook the chicken. I poach mine in water. I put the breast halves in a deep sauté pan. Add water to cover them and lightly boil them on medium high for 15 minutes or until no pink remains in the chicken. Then I take them out and let them cool off.
While this is going on you can prep all of your veggies and apple. Don’t cut the avocado until you are ready to assemble your salad. You don’t want the pieces lying around turning brown.
Cut the chicken up or shred it. Put in a large bowl.
Put in the veggies and apple, along with the nuts. Avocado too. Stir in the mayonnaise. Then season. I do plain chicken salad so mine has plenty of salt and pepper and nothing else. You can choose your own spice routine.
If you need to store leftovers I suggest covering the surface of the chicken salad with plastic wrap to keep the avocado as fresh as possible. Then put the cover on your leftover container to help too. Store in the refrigerator for sure.