How To Make Chicken and Avocado Salad
Left-over chicken combined with avocado salad, parmesan cheese, and topped with dressing creates a meal that can fill you up without being too heavy.
Serves:
Ingredients
For the Buttermilk Dressing:
- 1tbspshallots,finely chopped
- 2tbsplemon juice
- ¼tspsalt
- ⅛tspground black pepper
- ½cupmayonnaise
- ½cupbuttermilk
- 2tbspchives,chopped
For the Garlic Toasts:
- 4slicescrusty artisan style bread
- 2tbspolive oil
- 1garlic clove,peeled
For the Salad:
- 2hearts of romaine,leaves torn in half, or any other crunchy leafy salad green
- 2cupsleftover chicken,shredded or sliced
- 2medium ripe avocadoes,sliced
- 1small parmesan,shaved with a vegetable peeler
Instructions
Buttermilk Dressing:
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In a small mixing bowl or a jam jar, combine the shallots, lemon juice, salt, and pepper. Let stand for 5 minutes. Add the mayonnaise and buttermilk, and whisk to combine.
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Add the chives. Taste and add more salt and pepper if needed.
Garlic Toasts:
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Preheat the oven to 375 degrees F. Brush the bread slices with oil and place on a rimless baking sheet. Bake for 12 to 15 minutes until golden and crispy on the outside.
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Remove from the oven and cool them on the pan. Rub the garlic clove over each slice.
To assemble the salad:
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Divide the romaine between 4 bowls or plates. Top each with avocado, chicken, and Parmesan. Drizzle with the dressing.
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Serve with the garlic toasts.
Nutrition
- Calories: 707.78kcal
- Fat: 57.25g
- Saturated Fat: 10.73g
- Trans Fat: 0.08g
- Monounsaturated Fat: 25.38g
- Polyunsaturated Fat: 18.82g
- Carbohydrates: 29.75g
- Fiber: 10.69g
- Sugar: 5.80g
- Protein: 22.78g
- Cholesterol: 68.60mg
- Sodium: 657.33mg
- Calcium: 202.64mg
- Potassium: 1055.64mg
- Iron: 3.59mg
- Vitamin A: 599.32µg
- Vitamin C: 20.79mg
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