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
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