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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Creamy Avocado Chicken Salad

Chicken Salad (No Mayo and Vegan Options!)

 

Take chicken salad to a new level, eliminating the typical dressing of mayonnaise and using creamy avocado instead. If you’re like me, you’ll find yourself craving this all the time!

 

This dish comes together in less than 15 minutes by using leftover grilled chicken or, as I did, store bought, skinless, rotisserie chicken breasts which are both lean and a great source of protein. The avocado is nutritious, packed with heart-healthy mono-saturated fats, loaded with fiber, delicious in flavor and rich in texture.

 

I love the ease of this recipe, especially because you can BE BRAVE and quickly convert this to a vegan option by using seitan and/or smashed chickpeas instead of chicken.

 

Creamy, chunky, light, and oh so satisfying — it is great in sandwiches and wraps or as a filling for lettuce wraps. I’ve even served it stuffed in a hollowed-out beefsteak tomato at a backyard gathering.

 

In the unlikely event that there are some leftovers, just can cover them with plastic wrap directly over the surface of the salad (to prevent browning of the avocado), and refrigerate. Make a big batch today and enjoy guilt free creamy avocado chicken salad (or avocado vegan salad) all weekend long.

 

 

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Creamy Avocado Chicken Salad

 

Ingredients

 

2 avocados – 1 sliced, the other mashed

1 tablespoon Basil EVOO *

1 teaspoon garlic powder

¼ teaspoon red chili flakes (optional)

2 teaspoons lime juice (divided)

2 cups rotisserie chicken or grilled chicken, chopped *

¼ cup diced celery

2 tablespoons minced parsley

1 ear of corn roasted and cut off the cob

½ red onion sliced thin

Arugula, watercress, lettuce

spicy microgreens (optional)

2 beef steak tomatoes, sliced and sprinkled with a little salt and pepper

8 slices whole wheat bread, toasted

Salt and pepper to taste

 

Preparation

 

Mash one avocado, and mix in with the oil and 1 teaspoon of Lime juice. Add garlic powder, salt and pepper to taste and chili flakes if using. Combine well.

 

In a large bowl, toss together the chopped chicken, sliced avocado, diced celery, roasted corn kernels, parsley, and remaining lime juice. Gently stir in the mashed avocado mixture. Taste and adjust seasonings to your liking.

 

On 4 slices of toasted bread, layer some arugula or lettuce, then sliced tomato, and add a dollop of chicken salad. Top with sliced onions, microgreens and top with the other slice of toasted bread.

 

Total time: 15 minutes

Serves 4

 

 

 

Notes

*Make this vegan, by substituting the chicken with diced seitan, or slightly smashed chickpeas

 

* As always, I love the flavor of Oil & Vinegar’s Basil EVOO as it adds great herby flavor. You can use a high quality EVOO and one tablespoon minced basil leaves instead

 

 

 

Categories: Soups & Salads, Breakfast & Brunch, Poultry, Vegan Option, Dairy Free, Gluten Free Option, Avocado, Rotisserie Chicken, Corn, Basil EVOO, Microgreens, Beef Steak Tomatoes, Chicken Salad, Sandwich, Seitan, Chickpeas

 

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