Oct 13, 2013

Avocado, Chicken & Walnut Salad

Avocado, Chicken & Walnut Salad

As often as I eat avocado and chicken salad, I somehow never eat them together. And actually filling the avocado with the chicken salad is such a novel idea that never would’ve crossed my mind had someone in my twitter timeline not posted a photo of this dish while eating it at a restaurant.

I really thought it a brilliant idea!

It’s quick and easy, especially when you use leftover chicken. Add some crusty French bread for an amazing lunch or serve as is for an appetizer when you need something simple that has the wow factor.

 

Ingredients:

4 avocados
14oz cooked chicken breast (or grilled)
5 to 6 tbsp mayonnaise
2/3 tsp kosher salt
1/8 tsp black pepper
1/8 tsp garlic powder
1/4 tsp onion powder
2 small spring onions
2 oz/50gr walnuts (+ a few for garnish)
handful flat-leaf parsley (or coriander)
1 lime

 

Directions:

Dice the chicken breast, or be like me and pull it apart. Looks nice and rustic.
Avocado, Chicken & Walnut Salad

Finely mince the spring onions and add them to the chicken.
Avocado, Chicken & Walnut Salad

Stir in the salt, pepper, garlic and onion powder.
Avocado, Chicken & Walnut Salad

Hellmann’s: the one and only. Add 5 to 6 tbsp.
Avocado, Chicken & Walnut Salad

Squeeze in a tbsp lime juice and add the finely chopped parsley or coriander. Stir well.
Avocado, Chicken & Walnut Salad

Finely chop the walnuts and add them to the salad.
Avocado, Chicken & Walnut Salad

Peel the avocados, slice them in half and remove the pit. Squeeze the remaining lime juice all over the avocados to keep them from turning brown.
Avocado, Chicken & Walnut Salad

 
Check the seasoning and fill the avocado halves generously with the chicken salad. Garnish with a walnut and finish them with parsley or coriander.
 

This tastes SO good!
Avocado, Chicken & Walnut Salad
 

Avocado, Chicken & Walnut Salad
Ingredients
    4 avocados
    14oz cooked chicken breast (or grilled)
    5 to 6 tbsp mayonnaise
    2/3 tsp kosher salt
    1/8 tsp black pepper
    1/8 tsp garlic powder
    1/4 tsp onion powder
    2 small spring onions
    2 oz/50gr walnuts (+ a few for garnish)
    handful flat-leaf parsley (or coriander)
    1 lime

Directions
    Dice the chicken breast, or be like me and pull it apart. Looks nice and rustic. Finely mince the spring onions and add them to the chicken. Stir in the salt, pepper, garlic, onion powder and mayonnaise. Squeeze in 1,5 tbsp lime juice and add the finely minced parsley or coriander. Stir well.

    Finely chop the walnuts and add them to the salad. Peel the avocados, slice them in half and remove the pit. Squeeze the remaining lime juice all over the avocados to keep them from turning brown. Check the seasoning and fill the avocado halves generously with the chicken salad. Garnish with a walnut and finish them with parsley or coriander.

Meal type: Lunch, appetiser
Servings: 4 (lunch and 8 as appetizer)
Copyright: © kayotickitchen.com

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    13 Comments »

    1. 1

      Looks just delicious!  That is the same mayo I use, but in the western part of the U.S. it is called Best Foods.  No idea why, same product.

      Kalyn on Oct 13, 2013 @ 9:33 pm Reply
    2. 2

      I looooove avocado, and this looks sooo jummy! Im going to make this for lunch tomorrow. tnx for sharing :)

      Badr on Oct 14, 2013 @ 3:12 am Reply
    3. 3

      Totally amazing!

      Daniel Vincek on Oct 14, 2013 @ 9:15 pm Reply
    4. 4

      Ziet er inderdaad heerlijk uit, avocado lijkt me ook lekker met crab gevuld,mmm.
      Ik woon in Zimbabwe en hier kunnen we gelukkig ook weer Hellmanns kopen, maar eerlijk gezegd vind ik Zaanse mayonaise uit Nederland nog lekkerder!

      Karin Creighton on Oct 17, 2013 @ 4:47 pm Reply
    5. 5

      There’s one missing.A little sneaky if you ask me.lol

      Jack on Oct 20, 2013 @ 2:41 pm Reply
      1. I totally ate it :)

        Kay on Oct 20, 2013 @ 6:04 pm Reply
    6. 6

      Don’t feel bad,I would have too.

      Jack on Oct 20, 2013 @ 6:28 pm Reply
    7. 7

      Het was heel lekker.  Ik heb de gerookte kip gebruikt.  Was heel goed maar denk dat dat toch al n wat zoute smaak aan zit waardoor ik m wat zout vond.  De rest vd eters overigens niet….

      simone on Oct 25, 2013 @ 9:43 am Reply
    8. 8

      Why aren’t any of these images pinnable?

      Cheryl on Jan 1, 2014 @ 11:58 pm Reply
    9. 9

      Never mind – I guess you have to use your pin button which I just found. It doesn’t work with my pinit from anywhere button.

      Cheryl on Jan 2, 2014 @ 12:00 am Reply
    10. 10

      I love your presentation! To lighten it up a bit, you can substitute avocado for at least half of the mayo.

      Lindy on Jan 22, 2014 @ 2:12 am Reply
    11. 11

      Kay, I could hardly wait, went back home for lunch and made this salad for 1 person. Now, to make it low-cal, I substituted the mayo with yogurt, I used the green-only parts of the scallions (but being careful that the proportion of scallion in the dish remains the same) and I used lemon instead of lime. The result was such a great experience!! Will do it tonight for the family; guaranteed, it will be a big hit. We are very loyal avocado fans and this salad is a great addition to my repertoire.
      Have a great weekend!!

      La Torontoise on Jan 31, 2014 @ 1:25 pm Reply
    12. 12

      Just saw this recipe last week and I am making these for my sisters baby shower tomorrow!  Thanks for the beautiful idea :)

      Wendy on Apr 12, 2014 @ 1:16 am Reply

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