Zippy Chicken Salad in Reed Avocado Recipe

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5 votes | 6526 views

Everyone has a meatloaf recipe - and everyone has a chicken salad recipe. Here's mine - simple, elegant, healthy (pretty much) and very tasty. I don't present this as anything other than a great entree using some elements grown on the farm. It is sort of a fruity, curried Waldorf Salad...(it' s also great served on a tender roll, or large, split croissant)

When I can get those monster 16oz smooth, shiny, green-skinned Reed avocados, this will appear on the menu. There are many varieties of avocado and most know the Hass, but then you have Zutano, Bacon, Fuerte, Pinkerton, Reed and the list goes on. You can use whatever you can get. I prefer to make this recipe when the variety the size of a softball comes in season.

One monster avocado makes two potions. One chicken when combined with the vegetables and frit and nuts wil generously serve 6

One half an avocado will make the 'bowl' for the salad.

Prep time:
Servings: 6
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Ingredients

Cost per serving $1.53 view details
  • 1 chicken, unseasoned, roasted until the meat falls off the bone. (OK - go to the store and buy an unseasoned broasted chicken)
  • 3 monster avocados, halved, pit removed and flesh drizzled with fresh lemon juice
  • 1 lemon, quartered1 C sweet mango chutney, chopped
  • 1/4 C celery with leaves, finely diced (about the upper half of a medium stalk)
  • 1/2 C green onions, very finely sliced (that's about all the white & a touch of the green of 2 green onions)
  • 1/3 C mayo
  • 1/4 C Miracle Whip
  • 1 Tbs sweet (not hot) curry powder
  • 1/4 C dried sweet cherries, chopped
  • 1 Granny Smith Apple, with peel, cored and diced
  • 3/4 C walnut pieces, toasted (chopped)
  • 10 cranks of black pepper (about 1/4 tsp)
  • 1/2 tsp sea salt

Directions

  1. THE SALAD
  2. After you make this, refrigerate it for at least 1 hour or more, then go on to the avocado prep
  3. Remove all the skin from the chicken and remove all the meat from the bone
  4. Roughly chop the meat and set aside in a medium bowl
  5. Into a a medium bowl, add each of the following:
  6. Chop the celery
  7. Slice the onion
  8. Chop the cherries (if they are not already chopped)
  9. Chop the chutney
  10. Halve, core and dice the apple
  11. Mix the above together, then add to the chopped chicken and combine
  12. In a small bowl
  13. Whisk together the mayo, Miracle Whip and curry powder
  14. Add the dressing to the dry ingredients and fold until well covered and combined
  15. THE AVOCADO
  16. You may or may not want to enlarge the pit depression to hold more salad
  17. Slice a very little bit off the bottom of the avocado to steady it on the serving plate
  18. Rub the flesh of the avocado with the lemon slices, squeezing jiuce as you do (this keeps the flesh bright and appealing and adds just enough acid to the dish

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Nutrition Facts

Amount Per Serving %DV
Serving Size 285g
Recipe makes 6 servings
Calories 637  
Calories from Fat 437 69%
Total Fat 48.95g 61%
Saturated Fat 11.19g 45%
Trans Fat 0.0g  
Cholesterol 157mg 52%
Sodium 477mg 20%
Potassium 500mg 14%
Total Carbs 9.08g 2%
Dietary Fiber 1.6g 5%
Sugars 4.74g 3%
Protein 39.69g 64%
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Reviews

  • Arturo Féliz-Camilo
    My mother used to prepare a very similar recipe and it's one of the best memories from childhood! Thanks Amos!
    I've cooked/tasted this recipe!
    • A.L. Wiebe
      I have never seen such a huge avocado in my life! A little lime and salt, and I'd be all over that!
      The chicken salad looks fabulous too, Amos, could you post the recipe for your Homemade Sweet Mango Chutney? Please, please, pretty please???
      1 reply
      • Amos Miller
        October 12, 2011
        Ask your local grocers if they can get Reed avocados when in season. They are a practical buy because they actually cost about the same as a large (but smaller) Hass.
        I will post my sweet mango chutney recipe. I began making my own when it became just to darned expensive to but the relatively little jars of SMC. Never regretted it. So I now make both a sweet and a savory version about every other year, and preserve enough to get us through many, many meals. I will get it together soon, A.L. Just have to scale the recipe back to one flat of mangos.
      • Salad Foodie
        This was a REMARKABLE chicken salad. I never did find the "monsters" though (maybe they come out for Halloween?) so I did as I had proposed - just served it on a bed of sliced avocado. Forgive me, but by necessity I had to sub two ingredients (dried cranberries for dried cherries, and a different chutney than mango) but the results were just great - there wasn't a speck of this salad left. I am looking forward next time to serving this salad in a croissant as you suggested. Thanks for posting this - it's in my Favorites now!
        I've cooked/tasted this recipe!
        1 reply
        • Amos Miller
          October 15, 2011
          Ahhh! Salad Foodie - bless your healthy heart! There is no end to the possibilities. I also use this with our homemade pear chutney - equally delish! Dried cranberries, sweet cherries (even dried sour cherries) all bring a bit of zip and chew to the dish. You may find that a quick 'one side' toasting of the large croissant adds a great crunch and will keep the tasty sandwich from becoming damp before you serve it. Another dimension! So glad you enjoyed this dish.
        • Bob Vincent
          Amos:

          Both whole chicken and Hass avocados were on sale this week. A good week to try your chicken salad dish was my thought. Rather than roasting the chicken I smoked it with Apple wood for 4 1/2 hours at 225^. The finished dish turned out very good. My wife and I enjoyed it. Thanks for sharing.

          Bob
          I've cooked/tasted this recipe!

          Comments

          • ShaleeDP
            December 13, 2012
            I agree with the saying we eat with our eyes... so we need to make our food tasty as it looks. This is one of those :)
            • Bob Vincent
              October 15, 2011
              Amos this sounds great. My wife loves avocados so I'm sure she will enjoy the dish. Here in the Bay Area we get the Haas variety most often. Not as big but very creamy. I have added it to my Try Soon folder. This would also work well with leftover Turkey and dried cranberries instead of cherries with Thanksgiving coming up. Thanks for sharing!
              1 reply
              • Amos Miller
                October 15, 2011
                Glad you find this recipe intriguing - I'm sure you will both enjoy it. I would recommend that, with the Hass variety, whether the large or small Hass, you wash the avocado, then slice concentric rings from one end to the other then, with a paring knife, circle around each slice, between the skin and flesh. This will give you a very attractive presentation of rings of avocado. 'Paint' each ring with fresh lime juice to maintain color and excite the flavors, then arrange the avocado rings in an attractive pile and, with an ice cream scoop, place a generous mound of the curried poultry up close and personal to the rings. Garnish with some torn arugula, raddichio or you favorite green on the other side of the poultry. It makes a very pretty presentation. Keep me in the loop and enjoy your experimentation. And, turkey or duck will work perfectly with this recipe.
              • judee
                October 12, 2011
                I love cute presentations using natural food. I've seen those large avocados and thats a perfect way to use it.
                1 reply
                • Amos Miller
                  October 12, 2011
                  Reed avocados are wonder for size & flavor - and a huge amount of flesh! Thanks for the compliment, Judee!
                • Claudia lamascolo
                  October 11, 2011
                  What a fabulous array of flavors and my fav all in one!
                  • Amos Miller
                    October 8, 2011
                    Salad Foodie - I had just noticed the omission. I am a better cook than typist. I have amended my error & look forward to your future comments. Thanks for the poke and you WILL enjoy the salad!
                    • Pam Solomon
                      October 7, 2011
                      This looks amazing! I can't wait to try it!
                      • annie
                        October 7, 2011
                        Amos this looks wonderful ok I have never heard of sweet curry I have used the hot curry a lot because my family likes its flavor a lot
                        • Salad Foodie
                          October 7, 2011
                          The saying is you "eat with your eyes." That being the case, I just ate Photo #1! It's in my Try Soon recipes. I might have to improvise if I can't find monster avocados, I'll just serve the chicken salad on top of sliced avocados. Can't wait! One matter though, can you clarify the amount of green onions? 1/2 of one green onion doesn't seem enough for 6 servings - is it 1/2 a bunch or....??

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