Latin American Chicken Salad


1 lb of boneless, skinless chicken breasts
2 avocados, seeded and cut into chunks
juice from 1 lemon
1/2 cup plus 2 tbs of mayonnaise
kosher salt and black pepper to taste
3 scallions, white and green parts, chopped
This is a new twist on chicken salad. It may be served on sandwiches in lettuce cups or on crackers or crusty bread as an appetizer.

  • Season chicken breast on both sides with salt and pepper
  • Place on a baking sheet and roast in a preheated 375 degree oven for 20 minutes. Make sure chicken is no longer pink inside.
  • Remove chicken from oven and let cool for at least 30 minutes.
  • Cut chicken into 1/2 inch chunks and add to a large bowl.
  • Add the avocado, scallions , lemon juice and¬†mayonnaise.
  • Using your hands mix, smashing the avocados with the chicken and mayonnaise.
  • Cover and chill for several hours.
  • Serve on sandwiches or atop crackers or crusty bread.



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