The concept is simple—a quick, basic chicken salad that uses mashed avocado as a binder instead of the more traditional mayonnaise.
That was my idea as I set out to repeat the success we had with our Avocado Tuna Salad. It would be a “sequel” of sorts, hopefully a sequel more like Toy Story 2 (brilliant!) than the second Bridget Jones (yikes).
Nailed it! At least I think so. You will be the final judge.
The unexpected ingredient in this chicken salad is chopped apple. Apple brings sweetness, tartness, and crunch to the chicken salad, helping to round out the flavors.
Avocado replaces the fat of the mayonnaise, but not the seasoning. So we’re adding salt, pepper, and a good dose of lime juice. I’m also adding plenty of chopped fresh cilantro, you could easily use parsley instead.
1 cup finely chopped cooked chicken
1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
1 apple, peeled, cored, and finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 Tbsp finely chopped cilantro or parsley
2 teaspoons lime juice or a tablespoon of lemon juice
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
Sandwich bread or salad greens
Place the chicken, avocado, apple, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets well mixed.
Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.
To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.
The Caprese (tomato, basil, fresh mozzarella and balsamic vinegar) combination is one of the worlds best ingredient combinations…and then you add avocado into the mix and things get totally crazy. When I make a Caprese dish, more often then not lately you’ll also find some perfectly ripe avocados in the mix of things, because why not? Avocados are healthy, they’re creamy, they have a mellow yet incredible flavor, and they pair perfectly with tomatoes, basil and mozzarella. Pile all of that over some garlicky skillet chicken and finish it of with a generous drizzling of balsamic glaze and you’ve got an chicken dish worthy of a holiday meal…yet it’s easy enough for a weeknight meal! You can have this chicken ready in 20 – 25 minutes (especially if you slice the toppings while the chicken cooks)! Does dinner get any better? Really, I’m not sure it does. I was savoring each and every bite of this delicious chicken!
Of course you can also grill this chicken as well, simply brush the chicken with the olive oil first, then sprinkle on the seasonings (garlic, powder, onion powder, Italian seasoning, S & P) then grill over medium-high heat on lightly oiled grilled grates until cooked through – adding on the cheese, avocados and tomatoes during the last minute of cooking. I do love the simplicity of doing this in a skillet though, and of course in the warmth of my home right now. Plus it’s nice not to have to wait for a grill to preheat, the skillet only takes a minute or two.
Of course this is definitely a repeat recipe! It’s so good and so easy it will likely become a regular on your menu!
2 (10 – 11 oz each) boneless skinless chicken breasts, butterflied and halved
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
Salt and freshly ground black pepper
2 Tbsp olive oil
6 oz fresh mozzarella, cut into 8 slices
4 avocado slices (from a firm but ripe large avocado)
2 medium vine ripened tomatoes, sliced
3 Tbsp balsamic glaze (I used Bertolli)
1/3 cup chopped basil ribbons
In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat.
Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 – 6 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 – 5 minutes (it should be nearly 160 in center on an instant read thermometer) then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 – 2 tomato slices. Cover pan with lid, return to heat and allow to cook 1 – 2 minutes longer until cheese has melted and chicken registers 165 in center.
You can find complete recipes of this Avocado Caprese Skillet Chicken in cookingclassy.com
Amazing flatbread sandwich that’s packed with sauteed shrimp, creamy avocado, crunchy cucumbers, and feta cheese crumbles. Perfect light sandwich that will leave you quite satisfied.
Aside from the Shrimp and Pesto Panzanella Salad, this was our favorite dish from the sister weekend. Since I have the chance now, I like to introduce my sister to as many different dishes as I can. She used to be as picky and my little man when it came to new foods, but thankfully, she has grown out of that phase.
She and I love avocados and she actually likes some seafood too, so I get to make avocado and seafood dishes while she spends time at my house. My husband hates seafood, won’t even touch it, and is not a fan of avocados either. Any chance I get to make dishes with these ingredients for someone other than myself, I jump on. It really is much more fun to cook for others than yourself. I’m a praise junkie, I love to hear how much people enjoy what I create. If I was a puppy, I’d wag my tail every time!
I’d definitely wag my tail at this shrimp and avocado loaded flatbread. Okay, I may have wagged a little, but what’s not to love here?! It’s super simple to make and can be done in 15-20 minutes. Getting a tasty, fresh sandwich in just a few minutes, without leaving your house, is just the kind of recipe most people look for.
I love this flatbread sandwich for several reasons. For one, I love using avocados in sandwiches because with it’s creaminess, you never need to add mayo or other sauces. Two, you get a much-desired crunch in the sandwich with an addition of fresh cucumber. So satisfying! Feta cheese is the perfect addition to the cucumber and avocado mixture and a nice compliment to the shrimp. All the flavors are brought together by a squeeze of fresh lemon juice.
½ lb raw shrimp
Juice from ½ lemon
Fresh cracked black pepper
2 round flatbread
1 ripe avocado
1 small cucumber
⅓ cup feta cheese crumbles
1 Tbsp fresh minced parsley
Juice from ½ lemon
Peel, devein and wash shrimp. Mix with some salt, black pepper, and lemon juice. Set aside while you pre-heat a saute pan.
Preheat a medium saute pan over medium-high heat. Once the pan is hot, add shrimp and cook on both sides until all pink and opaque. Once shrimp is done, take them out and set into a bowl. Let them cool a bit.
Cut avocado in half, take out the seed and dice avocado meat. Add diced avocado into a mixing bowl and add lemon juice.