Best 4 Guacamole Chicken Salad Recipes
In the culinary realm, where flavors dance and textures intertwine, there exists a dish that embodies both vibrancy and comfort: Guacamole Chicken Salad. This delectable creation seamlessly blends the creamy richness of avocado with the succulent savoriness of chicken, resulting in a symphony of flavors that tantalizes the taste buds. Its versatility shines through as it effortlessly transitions from a light and refreshing lunch option to a hearty and satisfying dinner entrée. Within this article, you'll discover not one, but three distinct recipes that showcase the diverse culinary expressions of Guacamole Chicken Salad. Embark on a culinary journey as we explore these recipes, each offering a unique twist on this classic dish.
Here are our top 4 tried and tested recipes!
MEXICAN CHICKEN SALAD WITH GUACAMOLE
I wanted to make something with more flavor and texture than a traditional chicken Caesar salad, something that was worthy of being served to guests. Here it's all about the dressing and seasoning. The variety of ingredients with Mexican flavors creates a savory upgrade from that typical caesar salad.
Provided by Rick Bayless
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinade/Dressing: Heat the oil in a small skillet over medium heat. Add the garlic and chile, and cook until the garlic is soft and lightly browned, 2-3 minutes. Cool, reserving the oil.
- In a blender, add the lime juice, cilantro, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic and chile oil. Purée until smooth. Lay the chicken breasts into a large baking dish; pour a third of the marinade on top, then use tongs to evenly coat the thicken. Marinate in the refrigerator for up to 1 hour.
- Heat a grill pan or gas grill to medium to medium-high heat. (Alternatively, start a charcoal fire and let it burn until the coals are medium-hot and covered with white ash.) Lightly brush the onion slices with oil and season with salt. Grill the onion slices and the chicken until the chicken is cooked through and the onion is well-browned, 5-6 minutes per side.
- Guacamole: Chop the grilled onion into small pieces and set aside in a bowl. Pit and peel the avocados; add the flesh to the onion. Add half the remaining Marinade/Dressing; then coarsely mash everything together with a potato masher, large fork, or the back of a spoon. Taste and season with salt, about ½ teaspoon.
- Salad: Put sliced romaine into a large bowl. Add about half the remaining Marinade/Dressing, and toss to combine.
- Assembly: Divide the dressed romaine among four plates. Dollop a portion of the guacamole into the center of each plate. Cut the grilled chicken into cubes and arrange over the guacamole. Sprinkle with cheese and drizzle with remaining Marinade/Dressing before serving.
GUACAMOLE CHICKEN SALAD
Steps:
- Combine the chicken, guacamole, mango, onion, pepitas, lime juice and pesto in a mixing bowl, then season to taste with salt and pepper. Serve with lettuce leaves or flatbread for easy eating.
GUACAMOLE CHICKEN SALAD
This flavorful chicken salad is perfect for company. "As a registered nurse with a hectic schedule, I try to prepare recipes that are fast, but also keep the nutritional needs in mind," notes Carmen Bolar of Bronx, New York. "This one definitely meets all of my criteria."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Spritz one side of each tortilla with cooking spray. Combine the garlic powder, seasoned salt and curry powder; sprinkle over tortillas. Cut each into four wedges. Place on ungreased baking sheets. Bake at 400° for 6-8 minutes or until crisp., Meanwhile, in a large bowl, combine the salad ingredients; toss gently. Serve with tortilla chips.
Nutrition Facts :
GUACAMOLE CHICKEN SALAD
Make and share this Guacamole Chicken Salad recipe from Food.com.
Provided by looneytunesfan
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Spritz one side of each tortilla with nonstick cooking spray. Combine the garlic powder, seasoned salt and curry powder; sprinkle over tortillas. Cut each into four wedges. Place on ungreased baking sheets. Bake at 400° for 6-8 minutes or until crisp.
- Meanwhile, in a large bowl, combine the salad ingredients; toss gently. Serve with tortilla chips.
Tips:
- Use ripe avocados for the best flavor and texture.
- If you don't have a food processor, you can mash the avocados by hand.
- Be careful not to overmix the salad, or it will become too mushy.
- Serve the salad immediately, or store it in the refrigerator for up to 2 days.
- Garnish the salad with fresh cilantro or parsley before serving.
- If you want a spicier salad, add a pinch of cayenne pepper or chili powder.
- For a creamier salad, add a dollop of sour cream or Greek yogurt.
- If you're watching your calories, use a light mayonnaise or yogurt-based dressing.
- Serve the salad on a bed of lettuce or mixed greens for a light and healthy meal.
- Add some crumbled bacon or chopped nuts for a crunchy topping.
Conclusion:
Guacamole chicken salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. It's perfect for a hot summer day or a quick and easy weeknight meal. With its creamy texture, fresh flavors, and healthy ingredients, guacamole chicken salad is sure to be a hit with everyone who tries it.
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