RECIPE
14 INGREDIENTS12 STEPS25MIN

Apple and Avocado Chicken Salad

4.0
1 Ratings
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Julie Yoon
I’m a trained chef who’s all about helping beginner cooks gain kitchen confidence.
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This is a creamy and refreshing chicken salad made without mayo. It's good on toast, or simply on a fork. The tart Granny Smith apple kind of disappears into the background and adds just the right amount of sweetness, as well as a great texture and refreshing crunch.

25MIN

Total Cooking Time

14

Ingredients
Julie Yoon
I’m a trained chef who’s all about helping beginner cooks gain kitchen confidence.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1
Shallot
4 slices
Italian Bread
to taste
Radishes
to taste
Oil
Avocado Dressing
2
Avocados , ripe
3 Tbsp
Lemons , freshly squeezed, juiced
1 clove
1 cup
Buttermilk
1/2 cup
Water
to taste
Salt and Pepper
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Directions

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Step 1
Pat dry and season generously the Boneless, Skinless Chicken Breasts (2) .
Step 2
In a pan with some hot Oil (to taste) , pan fry the chicken until cooked. Turn over only when one side has browned. If there is no blood in the juice then the chicken is cooked.
Step 3
Let the chicken cool enough to shred into a large bowl.
Step 4
Finely mince the Shallot (1) .
Step 5
Dice the Granny Smith Apple (1) .
Step 6
Core and dice one Avocado (1) and transfer to the bowl of shredded chicken.
Step 7
Roughly chop the Fresh Parsley (1/4 cup) and add to the blender.
Step 8
Finely mince the Garlic (1 clove) with some salt then add to the blender. The salt helps make a fine garlic paste. Use your knife to scrape down and chop to make the paste.
Step 9
In the blender, add the other Avocados (2) , add the Lemons (3 Tbsp) , Buttermilk (1 cup) , Water (1/2 cup) , and some Salt and Pepper (to taste) .
Step 10
Fold some dressing with the chicken. Save leftover dressing in the fridge for up to 3 days and use as a dipping sauce.
Step 11
If using Radishes (to taste) , slice them thinly with a madeline.
Step 12
Toast some Italian Bread (4 slices) and top with chicken and a bit of radish.

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