For the last few years I have made this avocado chicken salad when the weather gets really hot, and I don't want to heat the house up with cooking. And it's delicious! I got the recipe from here, but of course I've made some (minor) changes. Bon appétit!
Ingredients:
- 1/2 cup cilantro
- 1/2 cup fresh chives
- 1/4 fresh dill
- 1 lemon
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 2 ripe avocados
- 1/3 cup mayonnaise
- 1/4 cup plain, whole-milk yogurt
- 3 cups shredded chicken (cooked, obviously)
Zest the lemon and then juice it. Combine the herbs, lemon zest, lemon juice, garlic, salt, and one of the avocados in a food processor. Process until finely chopped. Add mayonnaise and yogurt and process until smooth. Dice the remaining avocado. Combine the chicken, diced avocado, and herb mixture in a bowl and mix until the chicken is evenly coated. Serve on bread, crackers, or lettuce.
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