Here’s a Mexican inspired spin on chicken salad. Creamy avocado, diced tomatoes, cilantro, green onion and lime add bold flavor and zing to shredded chicken making a great sandwich filling or tortilla topping.
Makes 2 small servings or 1 large serving
1 cup chicken, cooked and shredded
1 small ripe avocado
1/2 small vine tomato, seeded and diced
1-2 sprigs cilantro, leaves chopped finely
1/2 green onion (white and light parts only), chopped finely
1/2 lime, juiced
1/4 teaspoon coarse salt
3 turns fresh cracked black pepper
In a bowl, mash avocado until smooth. Mix in the tomato, cilantro, green onion, lime juice, salt and pepper. Toss in the shredded chicken and mix well until fully coated.
Serve on bread, crackers, lettuce cups, pita, salad, tortilla chips, taco shells or a wrap
This looks super. Your blog appeared as the result of a Google search on some of these ingredients, so we are making this tonight. I also add a splash of red wine vinegar to my "guac" for more oomph. Looks like you have some great recipes (and pics!) here so I will be back!ReplyDelete
Thanks Holly! I'm so glad you found Brooklyn Salt and tried a recipe! That splash of red wine vinegar is a great idea, I'll have to try that out myself the next time I make this. Definitely come back soon, love the feedback!!ReplyDelete
-Dorie (Brooklyn Salt)