Who doesn’t love chicken salad? It’s kind of a staple at our house. And even though I love it simple, with just mayo and celery, I always have a need to change it up. I also love eating it this way.
This recipe was originally a low-cal recipe, aka, no mayo. I tried it and it just didn’t have the smooth and creamy taste all chicken salad should have. So, I changed it up a bit, making it a delicious and satisfying lunch.
I might add that the bread used for chicken salad is also an important factor in the taste. I think sourdough rocks it out perfectly, don’t you. That little bit of tang in the bread goes a long way.
Give this a try for something new and different. There is also no reason bacon would not play nicely here.
Chicken Salad with Avocado Dressing
Adapted from Everyday Food
3-1/4 cups shredded cooked chicken (from 2 boneless, skinless chicken breasts)
2 celery stalks, finely chopped
1 large shallot, finely chopped
1 avocado, diced small
3 Tablespoons mayonnaise
1 teaspoon Hidden Valley ranch dressing powder
3/4 cup Avocado dressing (recipe below)
Coarse salt and pepper
4 large slices sourdough bread, toasted
In a medium bowl, combine chicken, celery, shallot, avocado, mayonnaise, ranch dressing powder. Season with salt and pepper and toss to combine. Serve on toast.
Avocado Dressing
From Everyday Food
2 avocados
1 cup buttermilk
1 scallion (white and green parts)
1/4 cup fresh parsley leaves, packed
1/4 cup fresh mint leaves, packed
3 Tablespoons fresh lemon juice
1/2 cup water
Coarse salt and pepper
In a food processor or blender, combine all ingredients and pulse until smooth. Will keep up to three days in the refrigerator.
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Dave says
Both the dressing and the sandwich recipe sound tasty. I’ll be making this soon. I might have to add a little bacon to the sandwich, though.
Sara - FairyTale Favors says
Looks delicious!
Carolyn says
Do you think you could make the dressing and freeze it?
Noble Pig says
Hmmm, it might be okay…you’d have to try it.
Kali says
OMG! This was so delicious! By the time I had a bite and savoured the taste, my boyfriend ate half of his sandwich! I omitted the shallot and used just green onions and I used sour cream instead of buttermilk. Thank you for sharing!
Laura says
so yummy!
Jason says
Have a whole chicken in the smoker today to use pull, I can’t wait. I suspect some pepper bacon is going to find it’s way too. Thank You!!!
Linda Lee Bradford says
Just made this today. It was easy to make though I bought a few things, like buttermilk and fresh parsley, that I usually don’t buy. It was good and I will make it again but I put this in my good but not great category of recipes to make.
Ryan says
Made this for dinner tonight/lunch tomorrow. It was amazing! One of the best things I’ve made in a long time. I added the bacon because well… it’s bacon! It was surprisingly easy to make too. I’m going to have to make some more with my left over dressing sometime this weekend 🙂 I could see this becoming one of my favorite lunches to make! Thanks for posting it!
Robyn Rands says
Simply organic makes a Ranch dressing powder. Might be a healthier alternative to Hidden Valley Ranch powder.