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Crisp Chicken Salad with Creamy Avocado Dressing

4 star rating
 

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Submitted by: cybercook

 

Cubes of cooked chicken are combined with cucumber, carrots, celery, bell pepper, and green onion.
 

Ingredients

  • Salad:
  • 4 cups cooked chicken cut in 1" cubes
  • 1 large English cucumber, seeded, cut into 1-inch cubes
  • 3 large carrots, coarsely shredded
  • 2 ribs celery, cut into 1-inch pieces
  • 1 small red bell pepper, seeded and cut into 1-inch squares
  • 2 green onions, chopped
  • Avocado Dressing:
  • 1 small avocado, cut up
  • 2 green onions, chopped
  • 2 Tablespoons fresh cilantro, chopped
  • 2 Tablespoons fresh lime juice + more if needed
  • 1 Tablespoon extra virgin olive oil
  • 1 small clove garlic, crushed
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper, or to taste
  • 1 teaspoon fresh jalapeno chili, seeded and finely chopped (optional)

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Method

In a large bowl combine salad ingredients. Toss to blend and set aside. In the jar of a blender combine dressing ingredients. Puree until smooth and the consistency of heavy whipping cream. If necessary, add a little more lime juice. Pour enough dressing over salad to coat, tossing to blend. Cover bowl with plastic wrap or foil and refrigerate for 1 hour before serving.

 

Notes: A quick and easy no-cook lunch for a hot summer day.

 

Number of Servings: 4-6 for lunch

 

Submitted by: cybercook ()

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