Avocado Chicken Salad by Paula Deen
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
8
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
-
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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Reviews
-
I thought this was really good. I found all the measurments to be spot on, except for the dressing I only used 3/4 c. mayo, and it was fine. The salad will end up being green because the avocado's dont stay in perfectly diced sections once you mix them all around with rice. They sort of just mash in with everything because they are so soft. This really was awesome. I will probably make this again. YUM!
RECIPE SUBMITTED BY
My husband and I recently moved to Frazier Park, CA, about 60 miles north of Los Angeles. We both still commute to Los Angeles for work, but our new home makes it worth it. My husband and I scuba dive for fun. I love to sew and knit as well. My favorite cookbook is the old Betty Crocker that my mom had while we were growing up, a 1950s edition. The index never made any sense to me, but I love it nonetheless. A few years ago I got a reprinted copy. I also love my 1000 Mexican recipes cookbook though I've barely scratched the surface with it.