Mama Holli's Avocado Chicken Salad Is Amazing!

Well the Mamas have asked

and

they shall receive!

This recipe is most definitely 

a frequent flyer at our house!

We will pack it up when 

hiking in the mountains

for an easy lunch. We will serve 

it at parties, slap it in a tortilla or 

gobble it up with some greasy, 

salty homemade tortilla chips!

This Christmas, IF I have 

any turkey leftover, 

I will substitute turkey

 for the chicken and I am sure 

I will not have any complaints!

And IF I do.......

Well they can just wash the dishes!

Little Spoiled Brats!

😜😜😜😜

Mama Holli's Avocado Chicken Salad

1 1/2 to 2 pounds of cooked chicken or turkey

2 medium Poblano pepper -broiled, (place on baking sheet and broil, turning until all sides are blistered and slightly brown) sweated, (place peppers in a sealed plastic bag directly from oven to sweat for 10 minutes) and then chopped up discarding seeds, skin and stem.

(Poblano peppers are not hot especially if you make sure all the seeds are rinsed out)

1 medium jalapeño pepper - finely chopped (if you want you can remove the seeds to take some heat out or just leave this pepper out entirely) I like it HOT!

1  Cup of Cilantro loosely diced - no stems!

1 small purple onion - chopped

The juice of 2 large limes

2 Cups of Cilantro (no need to chop as this is for the dressing)

3/4 Cup of olive oil

1 small clove of garlic 

1 teaspoon of white wine vinegar

1 dash of white sugar

sea salt to taste

3 avocados - medium diced (save avocado pit)

Chicken - Here is the easy part! You can use any cooked chicken and or turkey you like.

I love to take leftover chicken from the grill and mix this together for lunch the following day!

You can even buy a rotisserie chicken at the store if you don't have time. It is entirely up to you!

Either way you will want to start with COOKED chicken or turkey, dice it up and throw it in a bowl.

To the chicken in a good size mixing bowl, add your diced purple onion, diced cooked poblano peppers, diced jalapeño if you choose, and 1 Cup of diced cilantro. Set aside for a minute.

In a blender or a food processor ad 2 cups of cilantro, the juice from the limes, and garlic clove. Pulse to get it good and chopped up. It won't be smooth yet but we will fix that. Add the olive oil and vinegar and continue to blend until it is all mixed together. Taste it and add your sea salt. If you taste a slight bitterness you can add the sugar and that usually does the trick. Pour this yummy dressing over the chicken and toss it around to get it all good and coated.

Last you will gently fold in the avocado. Throw a pit or two in the middle to help it stay fresh, cover and refrigerate to get it good and cold until you are ready to chow! 

Serve on a bed of lettuce, in a tortilla, as a dip with chips or super scoop fritoes (oh that is so good) or on your favorite bread. Any way you serve it up it is a huge hit!

Enjoy!

Mama Holli

Here's another 

Chicken Salad Recipe!

Go HERE

Go HERE for a list of all the yummy recipes!

Mama is FRESH! Fresh Salsa in The House!

Nana Nucci would call you

FRESH

if you sassed back,

told a joke,

flirted with a boy,

teased her,

pranced around in a new outfit 

or 

if you

did just about anything

other than be a bore!

"Are you getting FRESH with me?",

she would say and then gently cover her mouth and start

laughing out loud!

Mama Holli whips up some 

FRESH Salsa

about once a week for her familia.

It is very similar to the

CHEATER HOLLI HOTSAUCE

recipe but slightly different in taste and preparation.

Pull out the trusty food processor or a blender.

I like to use the FP for this recipe as it works best 

with fresh toms. Over blending the tomatoes can make 

your salsa foamy, which you don't want!

Mama Holli's FRESH Salsa

4 vine ripe tomatoes ( quartered)

1 to 2 serrano peppers

1/3 cup purple onion

1 garlic clove

1 cup or more of cilantro

1/2 tsp of sea salt

1 tsp of red wine vinegar

Blend pepper, garlic, onion and cilantro first until finely chopped.

Add tomatoes one at a time, pulsing a few times in between each one. Add the salt and vinegar. This part is up to you....you can pulse/blend it a little more to make it less chunky or leave it as it is. This Mama does NOT like chunky salsa so I blend pulse it a few more seconds. Not too long though or you will loose the fresh taste of the toms. 

FYI.......

This batch I photographed has extra cilantro. I was craving it that day! The fresh toms will blend more pink than red unlike canned toms, hence the greenish color of this batch.

Serve it up with some chips and you are good to go!

Enjoy!