I love avocados. Avocados are most definitely my favorite fregetable (I just made that up because really, it is a fruit or a vegetable? It’s the fruit of the plant, but we use it like a vegetable. Baffling.)
Avocado, as it so happens, is the perfect vessel for an elegant chicken salad lunch. Serve this at your next luncheon or anytime you just want to treat yourself!
*I used leftover chicken from chicken & dumpling soup. Experiment using leftover baked chicken or store bought rotisserie chicken.
Avocado Chicken Salad
An Amy’s Cooking Adventures Original Recipe
2 cups cooked chicken, shredded
½ cup miracle whip
¼ cup sour cream
2 tbsp ranch dressing
2 tbsp white onion, finely diced
1 rib celery, finely diced
Salt & pepper
2 whole avocados, sliced in half, pits removed
Mix together the chicken, miracle whip, sour cream, ranch dressing, onion, celery, and salt and pepper to taste until well combined. If the mixture is too dry, add a bit more of the liquid ingredients, to taste. Cover and refrigerate for one hour.
Just prior to serving, cut the avocados in half. If the pit is small, use a spoon to scoop out some of the excess avocado flesh, set aside for another use or mix into the chicken salad.
Spoon the chicken salad into the avocado halves and serve (with crackers, if desired.)