Recipe

Avocado Chicken Salad Recipe


Avocado Chicken Salad Recipe
This is a pasta salad that is great on hot summer days.

Brokenrhino

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Ingredients
  • 2- Chicken breasts
  • 1- Can of artichoke hearts
  • 2- Avocados
  • ½ lb- Elbow Pasta
  • ¾ Cup- Italian Dressing
  • ½ Cup- Mayo
  • ¼ Cup- Minced onion
  • 1/8 Cup- Diced Celery
  • 1 Cup- feta Cheese
  • ½ Cup- Diced green olives
  • ½ Cup- Diced Bell peppers
  • 1 Pinch- Dill weed
  • 1/2- Lemon.
  • Salt and pepper to taste

Directions
  1. Cook the two chicken breasts and then chop into small pieces. Then chill while the rest is being cooked.
  2. Peel and core the avocados. The cut them into bite size chunks.
  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and pour pasta into a large dish.
  4. Stir in the avocados, juiced lemon, celery, onions, olives, bell pepper, dill weed, and feta cheese.
  5. In a separate bowl, whisk together the salad dressing and mayonnaise, then pour this mixture over the salad and toss again, to coat. Season to taste. Add chicken and toss gently a final time.
  6. Serve in glass bowl. Sprinkle dill weed and feta on top for presentation.

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Comments


This is really good too. A good suggestion for this salad is also serve it on pita bread as a wrap.


Fantastic salad. Thanks


Thanks for this yummy recipe..


Hmm, that is just up my alley! i'll do it without the pasta and serve some crusty white bread with it. permission granted?


I'm up the same alley! Lovely Summer dish..


This sounds fantastic. Can't wait to try. Thanks


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