Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

Chicken-Guacamole Salad with Cilantro




Source of Recipe


Internet


Recipe Introduction


Makes 8 to 10 servings


List of Ingredients




3 to 4 boneless, skinless, split chicken breasts (about 2 lbs.)
1 1/4 cups chopped onion
1 cup chopped celery
1 cup chopped red or green bell pepper
1 cup loosely packed chopped fresh cilantro
4 ripe avocados, pitted and peeled
Juice of 1/2 lime, about 1 tablespoon
1 cup mayonnaise
3 to 4 jalapeno peppers, seeded and minced (optional)
2 tsp. ground cumin
1/4 tsp. garlic powder or to taste
Salt and freshly ground pepper to taste
Lettuce leaves to serve (optional)
Fresh cilantro leaves to garnish (optional)

Recipe



Place chicken in single layer in large saucepan. Add enough water to cover by 1/2 inch. Bring to a boil, reduce heat, cover and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain, cool and cut into bite-size pieces.

Place chicken in a large bowl. Add onions, celery, bell pepper and cilantro. Toss gently and set aside.

Cut avocados into small pieces and place in separate bowl. Mash coarsely, leaving some small chunks. Stir in lime juice. Add mayonnaise, jalapeno peppers, cumin, garlic powder, salt and pepper. Stir until well combined and add to chicken mixture. Stir gently and serve immediately.

To serve, line salad bowls with lettuce leaves and spoon salad into center of bowl. Garnish with cilantro leaves, if desired.

Note: If desired, prepare chicken mixture ahead of time, cover, and refrigerate. Avocado mixture should be prepared shortly before serving.

Variations: Fill pita pockets with chicken salad and top with chopped tomatoes and alfalfa sprouts or roll in hot flour tortillas and add your favorite toppings.