Chicken Salad on Avocados
By á-4246
Rate this recipe
4.3/5
(4 Votes)
Ingredients
- 2 pounds boneless chicken
- Kosher salt and freshly ground pepper
- 2 tbsp extra-virgin olive oil
- 1 cup mayo
- 1 tsp minced garlic
- 1/2 tsp dijon mustard
- 1/2 cup diced celery
- 1/4 cup chopped celery leaves
- 1/3 cup red onion
- 3 tbsp chopped mixed fresh herbs parsley and tarragon
- 1/2 tsp celery seeds
- 1/4 tsp cayenne pepper
- 2 to 3 avocados, halved and pitted
Details
Servings 4
Preparation
Step 1
Preheat the oven to 400 degrees F
Season with 2 tsp salt and 1/2 tsp pepper
Heat the olive oil in saute pan over high heat
Add chicken, cook 2 minutes
Turn chicken over and immediately place pan in oven Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F
Remove from the oven and set aside to cool
In a large mixing bowl, mix the mayo, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper
Cut chicken into 1/2 inch dice.
Add it to the mayo mixture and mix well.
Serve in avocado halves, if desired.
You'll also love
- Mustard Dill Tortellini Salad... 4/5 (6 Votes)
- Mixed greens, potato and green... 4.4/5 (5 Votes)
- Stewed Squash 4.3/5 (4 Votes)
- Baked Beans with Ground Beef and... 4.2/5 (11 Votes)
- Outback Steakhouse's Gold Coast... 4.3/5 (8 Votes)
- Avocado Jello 3.9/5 (24 Votes)
Review this recipe