Avocado Chicken Salad (Paula Deen) |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Ingredients:
3 cups cooked, diced chicken |
3 cups cooked white rice |
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice |
3/4 cup chopped onion |
1 cup mayonnaise |
1 to 2 teaspoons pepper |
1 teaspoon salt |
1/4 cup chopped fresh parsley leaves |
1 large avocado, peeled and mashed with 2 tablespoons lemon juice |
1 cup mayonnaise |
1/2 cup sour cream |
1/2 teaspoon worcestershire sauce |
1/3 cup chopped onion |
2 cloves garlic, minced |
1 teaspoon salt |
dash cayenne pepper |
thick, crusty bread, multi-grain or sourdough, for serving |
lemon wedges, for garnish |
Directions:
1. Salad:
2. Mix all ingredients and chill. Pass with avocado dressing.
3. Dressing:
4. Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.
|
|