chicken salad with avocado dressing

from everday food

Yield: 4 servings
Community Recipe from


  • 3 1/4 cup(s) shredded cooked chicken
  • 2 celery stalks finely chopped
  • 1 large shallot finely chopped
  • 1 avocado diced small
  • 3/4 cup(s) avocado dressing (see below)
  • coarse salt and ground pepper
  • 4 slice(s) large sourdough bread toasted
  • Avocado Dressing
  • 2 avocado
  • 1 cup(s) buttermilk
  • 1 scallion (white and light-green parts only) thinly sliced
  • 1/4 cup(s) packed fresh parsley leaves
  • 1/4 cup(s) fresh mint leaves
  • 3 tablespoon(s) fresh lemon juice
  • 1/2 cup(s) water
  • coarse salt and ground pepper


  1. In a medium bowl, combine chicken, celery, shallot, avocado and dressing. Season with salt and pepper and toss to combine. Serve on toast.

  2. Avocado Dressing:
  3. In a food processor or blender, combine all ingredients and pulse until smooth. To store, refrigerate in an airtight container, up to 3 days.
December 2011

This recipe is a personal recipe added by mthompson82 and has not been tested or endorsed by MyRecipes.

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