Chicken And Avocado Salad With Lime Mayonnaise Recipes

AVOCADO CHICKEN SALAD RECIPE

Steps:

• Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
• Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
• Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
• Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.

CHICKEN AVOCADO SALAD

Steps:

• In a small bowl, toss avocado with 1 tablespoon lemon juice; set aside. In a large bowl, combine the chicken, grapes, apple, celery, mayonnaise, walnuts, ginger and remaining lemon juice. Stir in avocado. Serve on lettuce-lined plates if desired.

EASY AVOCADO CHICKEN SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Place chicken breasts on prepared baking sheet.
• Cook in the preheated oven until no longer pink in the middle and juices run clear, 15 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken breasts.
• Stir chicken, avocado, scallions, celery, onion, lime juice, cilantro, cayenne pepper, salt, and black pepper together in a bowl.

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine all the ingredients for the chicken marinade.
• Toss in the chicken thighs and marinate for at least one hour.
• In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
• Slice cooked chicken thighs and add to the salad bowl.
• In a small bowl, combine all the ingredients for the dressing. Mix well.
• Toss the salad with the dressing and serve immediately.
• Enjoy!

CHICKEN AND AVOCADO SALAD WITH LIME AND CILANTRO

Steps:

• Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
• Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
• Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!).

CHICKEN AND AVOCADO SALAD WITH LIME MAYONNAISE

Steps:

• In a large soup pot, combine chicken, chicken neck, peppercorns and whole garlic cloves. Cut fennel bulb into 1/4-inch dice, and reserve 1/2 cup; add remainder to pot. Chop fennel leaves, and reserve 2 tablespoons; add remainder to pot. Add just enough water to cover chicken, and season generously with sea salt. Bring to a boil, then reduce to a simmer. Cook until chicken juices run clear when sliced at a joint, 20 to 25 minutes. Transfer chicken to a plate and allow to cool completely. Reserve broth for another use.
• Remove meat from chicken, discarding skin and bones. Cut meat into 1/2-inch pieces. Place in a large bowl with reserved fennel bulb, reserved fennel leaves and scallions. Peel and cut one avocado into 1/2-inch cubes, and add to bowl. Sprinkle with 1 tablespoon lime juice, and toss gently to mix.
• Prepare mayonnaise: In a small bowl, whisk together egg yolk, 1 tablespoon lime juice, mustard, chopped garlic and a large pinch of salt and pepper. Beginning a drop at a time, whisk in vegetable oil. As it emulsifies, add oil a little faster in a slow, steady stream. When all oil is incorporated and mixture is thick, press remaining half of avocado through a sieve into mixture. Add remaining tablespoon lime juice and yogurt, and whisk to blend. Season to taste with salt and pepper; it should be highly seasoned.
• Fold 1/3 cup mayonnaise into chicken. There should be just enough mayonnaise to coat ingredients; add more if necessary. Cover and refrigerate for at least an hour. Adjust seasonings before serving, adding more lime juice as desired.

GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD

Steps:

• Preheat grill.
• Whisk lime juice, cilantro, olive oil, chilies, Adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
• Toss chicken with 1/4 cup lime juice mixture in separate large bowl.
• Season with salt and pepper.
• Marinate chicken in refrigerator while grill continues to preheat.
• Toss black beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl.
• Season with salt and pepper to taste.
• Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes.
• Transfer chicken to serving platter and drizzle with remaining lime juice mixture.
• Serve immediately with black bean and avocado salad.

AVOCADO CHICKEN SALAD RECIPE (6 INGREDIENTS!)

Steps:

• Mash the avocado and lime juice together with sea salt and black pepper to taste.
• Add the shredded chicken, red onion, cilantro, and jalapenos (if using). Stir everything together. Serve immediately.

AVOCADO SOUP WITH CHICKEN AND LIME

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
• Bake in the preheated oven until lightly browned, 3 to 5 minutes.
• Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
• Ladle soup into bowls and sprinkle with tortilla strips to serve.

AVOCADO CHICKEN SALAD

Steps:

• Add all of the ingredients to a mixing bowl and mix well to break down the avocado.
• Serve immediately.
• To store, press plastic wrap tightly onto the surface of the salad to keep the avocado from browning. Store in the refrigerator for 1-2 days.