Chicken Salad with Avocado Dressing

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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