Are you crazy about chicken salad? If yes, then you are going to be crazy about this salad as well, the Venezuelan avocado chicken salad!
Shredded chicken is mixed with avocado, lime juice, jalapeño, bell pepper, white onion, garlic and cilantro and no mayonnaise, so this salad is super healthy. This salad is initially created as a stuffing for a traditional Venezuelan dish called Reina pepiada that consists of Venezuelan arepas with chicken avocado salad.
The original recipe for this salad had mayonnaise, but if you have perfectly ripe avocados to mash up for the dressing, you don’t need mayonnaise because avocados have the creaminess of mayo and add a wonderfully sweet and nutty avocado flavor.
If you want to adjust the amount of tanginess and heat to your tastes then you should amp up the lime juice and jalapeño. You’ll have a fantastic lunch if you scoop this salad onto a simple, lightly-dressed green salad.
The ingredients for this avocado chicken salad are: 2½ cups cooked shredded chicken breast or 1 pound of boneless chicken, poached, 2 perfectly ripe Haas avocados, peeled and pitted, 1 tablespoon plus 1 teaspoon fresh lime juice, ½ red bell pepper, seeds and ribs removed, diced, 3 tablespoons finely chopped white onion, 3 tablespoons finely chopped cilantro, ½ jalapeño pepper, seeds and ribs removed, finely chopped, 2 teaspoons finely minced garlic (2 medium cloves), 1 teaspoon salt and ½ teaspoon fresh ground black pepper.
The instructions for how to prepare this salad are not that difficult at all. The first thing you need to do is to mash the avocado with the lime juice in a large bowl. Then add the rest of the ingredients: chicken, bell pepper, onion, cilantro, jalapeño, and garlic and after that add the salt and pepper, and until you’re ready to eat cover and store in the fridge. This salad is best to serve the same day you make it. You can eat it the next day as well, but it might lose some of its lovely green colors, but nonetheless, it will still be delicious.
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