If you love roasted chicken or chicken tacos for dinner but always have leftovers, making chicken salad is a quick and easy way to ensure that wonderful meat doesn’t go to waste.
While there are probably a million or so different ways to flavor chicken salad, you can’t go wrong adding a little south of the border flare to it and then piling it into avocado halves.
Sauté the onion, pepper and garlic first to mellow out the flavors a bit. Lime juice, salsa verde and some cilantro put a little pizzazz in a lunchtime staple that can be a bit boring. And while it’s true that celery is not Mexican, it does give a little crunch. If you’d like to stay completely with the Mexican theme, try adding about half a cup of finely chopped jicama instead.
Add the mayonnaise while the chicken mixture is still warm so that all the flavors meld together for a real Mexican fiesta in a bowl!
Squeezing a little lime juice over the salad just before serving will make it even more delicious.
Mexican Chicken Salad Stuffed Avocados
Makes 4 servings
- Olive oil
- I medium onion, diced
- 1 jalapeno, minced
- 2 cloves garlic, minced
- 2 cups shredded rotisserie chicken
- 2-3 tablespoons salsa verde (homemade or store bought)
- Juice of ½ a lime
- 2-3 tablespoons mayonnaise or more, if needed
- 1 stalk celery finely chopped
- 2 tablespoons chopped cilantro
- 2 Hass avocados
- More lime juice
- Salt and pepper to taste
Heat oil in large skillet over medium-high heat. Once oil is very hot, reduce to medium; add onion and jalapeno. Sauté until onion is translucent and pepper is softened slightly.
Add chicken and cook just a couple of minutes until chicken heated through. Add salsa verde and stir to incorporate. Add lime juice and remove from heat.
Add mayonnaise until chicken salad is desired creaminess. Stir in the chopped cilantro. Season with salt and pepper to taste.
Remove seed from avocados and immediately squeeze with lime juice.
Divide the chicken salad between avocados and fill cavities. Squeeze with a little more lime juice, if desired.