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Saturday, 01 July 2017 12:31

Avocado Curry Chicken Salad

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Avocado Curry Chicken Salad Avocado Curry Chicken Salad Yvonne Briggs
Chicken salad is a great summer dish. It's cool and refreshing plus it doesn't require turning the oven on. I got the idea for this recipe at my catering job. There is a Curry Chicken Salad we serve on edible cracker spoons as hors d'oeuvres. However, that chicken salad is made with mayo, so I replaced the mayo with avocado. The chicken breast is quickly made in a pot of boiling water then shredded in the stand mixer which is also used to mix the remaining ingredients.

  • Ingredients: 1 boneless, skinless chicken breast
    1 carrot
    1 celery stalk
    1 small red onion, or 1/2 large red onion
    1 tablespoon fresh cilantro
    1 avocado or 2 small avocados
    1 tablespoon olive oil
    1/2 teaspoon sea salt
    1/4 teaspoon curry powder
  • Instructions: 1. Fill a medium pot halfway with water, put the chicken breast in the pot, cover, turn burner onto medium heat and bring to a boil.
    2. Cook for 30 minutes or until chicken reaches 170 degrees.
    3. When the chicken is cooked put it into a stand mixer with the paddle attachment. Put the splash cover on the bowl. Turn the mixer on to setting #2 and mix for about 45 seconds or until the chicken is fully shredded. Let sit for about 10 minutes to cool.
    4. Meanwhile, shred the carrot, finely chop the onion, chop the celery into small pieces, and chop the cilantro.
    5. Add the chopped veggies to the cooled chicken.
    6. Cut the avocado open, pit, and scoop the flesh into the bowl. Put the bowl back under the mixer and mix for about 1 minute until everything is fully mixed.
    7. Add the salt and curry to the chicken mixture. Mix to combine. Taste test to see if you would like more salt and/or curry. Be very careful with the curry.
    8. Serve in butter lettuce wraps or on crackers.
  • Serves: 4
  • Cuisine: American (general)
  • Cooking method: Boil/blanch/poach
  • Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no alcohol, no grains
  • Just right for...: Great for kids, Crowds/parties, Quick & easy, Picnics, Summer favorites, Lunchboxes/on-the-go, 4th of July
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 30-45 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: There is celery in this recipe. Just omit the celery if you cannot eat it.
  • Serving suggestions: This recipe is best served on butter or boston lettuce.
  • Specialty Diets: Paleo
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