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Avocado Chicken Salad Recipe

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This recipe for Avocado Chicken Salad, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ellen Webster

Category:
Category:

Ingredients:  
Ingredients:  
of a whole chicken
Chicken broth
3 Avocados
3 Tbsp. Lemon or lime juice
Grapes or blueberries
2 tsp. Tarragon
1 tsp. Garlic powder
1 tsp. Onion powder
Seasoning salt
Pepper (optional)
Sliced Almonds

Directions:
Directions:
Sprinkle seasoning salt over both sides of chicken. Cook chicken in crock pot on low for 6 hours or on high for 4 hours or until no longer pink. (Can also cook in oven.) Cut chicken into smaller pieces as you remove from the bone. Set aside half of cut chicken into a bowl. Refrigerate unused chicken.
Cut desired amount of grapes into halves and mix them with chicken.
Cut up avocados and set aside the pits. Blend avocados until smooth. If too thick when blending, add chicken broth gradually to help thin out avocados.
Mix in tarragon, onion powder, and garlic powder. Stir in chicken and grape mixture. Add almonds as desired. Pepper to taste. Stir in additional chicken broth to taste to off-set sour taste of lemons/limes.
Serve on bread or in a wrap.
Place avocado pits in any leftover mixture and refrigerate to keep from browning.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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