Apr 18, 2012

Southwest Avocado Chicken Salad

It's no secret that I love Pinterest but sometimes it's more evil than good.  By that I mean that I will be seriously trying to stick to a meal plan and then I'll see a recipe that I just have to make right then.  Right then!  (Is that just me?)  Or I'll see a craft that I must try and I have to go to the hobby store ASAP.

Such was the case with this chicken salad.  BUT, I actually had all of the ingredients on hand, including several avocados that really needed to be eaten.  

I knew this would be a winner solely because it included avocado but then you add in black beans, chicken, corn, tomato, cilantro, and lime juice and I nearly fell over with each delicious bite.  The addition of crushed up tortilla chips give it a nice and needed crunchy texture.  This would be good over cous cous or with quinoa, as well.  It would even be great over some crunchy romaine lettuce.  I cannot wait until the rest of my avocados ripen up so that I can make this again and again.

Southwest Avocado Chicken Salad
Printable Version
Serves 2-3

1 chicken breast, cooked and shredded
⅓ cup corn
⅓ cup black beans, rinsed and drained
2 scallions, thinly sliced
1 small tomato, diced
¼ cup cilantro, minced
¼ cup tortillas chips, crushed
2 tbsp. white wine vinegar
4 tbsp. mayonnaise
 juice of ½ lime, plus more for serving
Kosher salt and freshly ground black pepper, to taste
2-4 avocados, sliced in half with pits discarded, diced and skins saved for serving (only dice avocado as needed to preserve freshness and prevent browning)***
Tortilla chips, crushed

1. In a medium bowl, toss the chicken, corn, black beans, green onions, tomatoes, and cilantro together. Add the vinegar, mayonnaise, and lime juice to mixture and stir to coat. Add salt, pepper, and more lime juice to taste. Spoon into halved avocados and top with desired amount of avocado and crushed tortilla chips. Serve immediately.

***To preserve avocado, leave pit in half or portion that is not being used, rub flesh of avocado with lime wedge, and press plastic wrap firmly to the surface. Store in the refrigerator, wrapped and cut side down.

adapted from Cheeky Kitchen


Mjhoss said...

Sounds as yummy as it looks. I like chicken salad and I'm always looking for a new and different recipe to make it!

Josie said...

This looks insanely good to me right now.  I think I have my new favorite lunch!

Alida said...

Avocado salad bowls are so clever! I love everything here and can understand why you had to make this immediately!

Krissy@DaintyChef said...

This looks so good! I think it will be a single girl dinner this week!

elly @ elly says opa said...

This sounds great. I'm not a regular chicken salad fan (because of the mayo) but I think I will definitely give this a try with sour cream in place of mayo. Yum.

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