Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad.
Course: Main Course
Keyword: avocado chicken salad
3cupscooked chicken, chopped into 1/2" pieces
2largeavocados, cut into 1/2" pieces
1-3tablespoonsCholula hot sauce, adjust to taste
1/4teaspoonkosher salt, plus more to taste
1/4teaspoon freshly ground black pepper, plus more to taste
2-3teaspoonsfresh lime juice, about 1 small lime
1tablespoonfresh cilantro or parsley
Combine the chicken and avocado in a medium size mixing bowl. In a small bowl or large glass measuring cup, stir together the mayonnaise, hot sauce, salt, pepper, and lime juice.
Add the dressing to the chicken and avocado and stir well to coat. Serve on sandwiches, on toast, on lettuce, or with crackers. Sprinkle with fresh cilantro or parsley before serving. Store in an airtight container and refrigerate if not eating immediately. This salad will keep nicely in the refrigerator for a few days. Enjoy.
I use a rotisserie chicken to make this recipe most of the time. However, any leftover chicken will work nicely.I add the full 3 tablespoons of Cholula hot sauce in the recipe and there is almost no heat at all. It simply adds a nice depth of flavor to the salad. If you're leery of that, start with just a small amount and taste as you add it until it is the right amount for you.