Avocado Chicken Salad by Paula Deen

Name: Avocado Chicken Salad by Paula Deen
Prep time: 30 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 3 cups cooked chicken, diced; 3 cups cooked white rice; 2 avocados, peeled, diced, and tossed with; 1 tablespoon lemon juice; 3/4 cup onion, chopped; 1 cup mayonnaise; 1 -2 teaspoon pepper; 1 teaspoon salt; 1/4 cup fresh parsley, chopped; 1 large avocado, peeled and mashed with; 2 tablespoons lemon juice; 1 cup mayonnaise; 1/2 cup sour cream; 1/2 teaspoon Worcestershire sauce; 1/3 cup onion, chopped; 2 garlic cloves, minced; 1 teaspoon salt; 1 dash cayenne pepper

(2)

Recipe by Mad-catter

From Paula Deen's "The Lady & Sons Savannah Country Cookbook".

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READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

3

cups cooked chicken, diced
3

cups cooked white rice
2

avocados, peeled, diced, and tossed with
1

tablespoon lemon juice
³⁄₄

cup onion, chopped
1

cup mayonnaise
1 -2

teaspoon pepper
1

teaspoon salt
¹⁄₄

cup fresh parsley, chopped
Dressing
1

large avocado, peeled and mashed with
2

tablespoons lemon juice
1

cup mayonnaise
¹⁄₂

cup sour cream
¹⁄₂

teaspoon Worcestershire sauce
¹⁄₃

cup onion, chopped
2

garlic cloves, minced
1

teaspoon salt
1

dash cayenne pepper

DIRECTIONS

Mix all salad ingredients together and chill.
Place all dressing ingredients together in a food processor and blend until smooth.
Chill and serve alongside chicken salad.

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