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Zippy Chicken Salad in Reed Avocado
Everyone has a meatloaf recipe - and everyone has a chicken salad recipe. Here's mine - simple, elegant, healthy (pretty much) and very tasty. I don't present this as anything other than a great entree using some elements grown on the farm. It is sort of a fruity, curried Waldorf Salad...(it' s also great served on a tender roll, or large, split croissant) When I can get those monster 16oz smooth, shiny, green-skinned Reed avocados, this will appear on the menu. There are many varieties of avocado and most know the Hass, but then you have Zutano, Bacon, Fuerte, Pinkerton, Reed and the list goes on. You can use whatever you can get. I prefer to make this recipe when the variety the size of a softball comes in season. One monster avocado makes two potions. One chicken when combined with the vegetables and frit and nuts wil generously serve 6 One half an avocado will make the 'bowl' for the salad. Ingredients
- 1 chicken, unseasoned, roasted until the meat falls off the bone. (OK - go to the store and buy an unseasoned broasted chicken)
- 3 monster avocados, halved, pit removed and flesh drizzled with fresh lemon juice
- 1 lemon, quartered1 C sweet mango chutney, chopped
- 1/4 C celery with leaves, finely diced (about the upper half of a medium stalk)
- 1/2 C green onions, very finely sliced (that's about all the white & a touch of the green of 2 green onions)
- 1/3 C mayo
- 1/4 C Miracle Whip
- 1 Tbs sweet (not hot) curry powder
- 1/4 C dried sweet cherries, chopped
- 1 Granny Smith Apple, with peel, cored and diced
- 3/4 C walnut pieces, toasted (chopped)
- 10 cranks of black pepper (about 1/4 tsp)
- 1/2 tsp sea salt
Directions
- THE SALAD
- After you make this, refrigerate it for at least 1 hour or more, then go on to the avocado prep
- Remove all the skin from the chicken and remove all the meat from the bone
- Roughly chop the meat and set aside in a medium bowl
- Into a a medium bowl, add each of the following:
- Chop the celery
- Slice the onion
- Chop the cherries (if they are not already chopped)
- Chop the chutney
- Halve, core and dice the apple
- Mix the above together, then add to the chopped chicken and combine
- In a small bowl
- Whisk together the mayo, Miracle Whip and curry powder
- Add the dressing to the dry ingredients and fold until well covered and combined
- THE AVOCADO
- You may or may not want to enlarge the pit depression to hold more salad
- Slice a very little bit off the bottom of the avocado to steady it on the serving plate
- Rub the flesh of the avocado with the lemon slices, squeezing jiuce as you do (this keeps the flesh bright and appealing and adds just enough acid to the dish
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My mother used to prepare a very similar recipe and it's one of the best memories from childhood! Thanks Amos!
I have never seen such a huge avocado in my life! A little lime and salt, and I'd be all over that!
The chicken salad looks fabulous too, Amos, could you post the recipe for your Homemade Sweet Mango Chutney? Please, please, pretty please???
This was a REMARKABLE chicken salad. I never did find the "monsters" though (maybe they come out for Halloween?) so I did as I had proposed - just served it on a bed of sliced avocado. Forgive me, but by necessity I had to sub two ingredients (dried cranberries for dried cherries, and a different chutney than mango) but the results were just great - there wasn't a speck of this salad left. I am looking forward next time to serving this salad in a croissant as you suggested. Thanks for posting this - it's in my Favorites now!
Amos:
Both whole chicken and Hass avocados were on sale this week. A good week to try your chicken salad dish was my thought. Rather than roasting the chicken I smoked it with Apple wood for 4 1/2 hours at 225^. The finished dish turned out very good. My wife and I enjoyed it. Thanks for sharing.
Bob
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