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.
Total Time
25min
4.3
3 Ratings
Author: Julie Yoon
Servings:
4
Ingredients
•
2
Boneless, Skinless Chicken Breasts
•
1
Shallot
•
1
Granny Smith Apple
•
1
Avocado
•
4
slices
Italian Bread
•
to taste
Radishes
•
as needed
Oil
Avocado Dressing
•
2
Avocados
, ripe
•
4
Tbsp
Fresh Parsley
•
1
Lemon
, juiced
•
1
clove
Garlic
•
1
cup
Buttermilk
•
1/2
cup
Water
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Pat dry and season generously the Boneless, Skinless Chicken Breasts (2).
2.
In a pan with some hot Oil (as needed) 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.
3.
Let the chicken cool enough to shred into a large bowl.
4.
Finely mince the Shallot (1).
5.
Dice the Granny Smith Apple (1).
6.
Core and dice one Avocado (1) and transfer to the bowl of shredded chicken.
7.
Roughly chop the Fresh Parsley (4 Tbsp) and add to the blender.
8.
Finely mince the Garlic (1 clove) with some Salt (to taste) 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.
9.
In the blender, add the other Avocados (2) add the the juice from Lemon (1), Buttermilk (1 cup), Water (1/2 cup), some Salt (to taste), and Ground Black Pepper (to taste).
10.
Fold some dressing with the chicken. Save leftover dressing in the fridge for up to 3 days and use as a dipping sauce.
11.
If using Radishes (to taste), slice them thinly with a madeline.
12.
Toast some Italian Bread (4 slices) and top with chicken and a bit of radish.
Nutrition Per Serving
CALORIES
38
FAT
2.0 g
PROTEIN
2.0 g
CARBS
3.0 g
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