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)
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