Recipe of Any-night-of-the-week Avocado Chicken Potato Salad

3 min read

Avocado Chicken Potato Salad. Slice chicken and bacon into strips. Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp. Drain chicken and bacon on kitchen paper.

Peel avocado and cut into chunks; coat with lemon juice. Whisk olive oil, vinegar, yogurt, and pepper in a small bowl. Place all ingredients in large bowl.

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, avocado chicken potato salad. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Avocado Chicken Potato Salad is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Avocado Chicken Potato Salad is something which I have loved my whole life.

Slice chicken and bacon into strips. Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp. Drain chicken and bacon on kitchen paper.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook avocado chicken potato salad using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Avocado Chicken Potato Salad:

  1. Prepare 1 pc of grilled chicken, quarter cut.
  2. Get 1 pack of boiled baby potatoes or regular,.
  3. Take 15-20 g of avocado flesh.
  4. Take 30 g of sweet pickle relish.
  5. Prepare 1 of small red onion, chopped.
  6. Get 1 of celery stalk with leaves, chopped (only if eating the salad right away).
  7. Make ready 1 bunch of fresh basil leaves (only if eating the salad right away).
  8. Get 1-2 pcs of green chili.
  9. Take to taste of Salt.
  10. Make ready 1 of drizzle Mayo (optional).

Place the potato salad in a large bowl, mix in mustard, mayonnaise and salt and pepper. Add the chicken and avocado and gently toss to combine. Sprinkle with chives and serve immediately. Tips: Replace the chicken with a can of red salmon, drained and flaked, and chopped dill for an alternative Thinking of takeaway?

Steps to make Avocado Chicken Potato Salad:

  1. Cut your grilled chicken with scissors or fingers into chunky strips. I grilled mine on a George Foreman Lean Mean Grill, where oil is not needed and its own oil drips off. Grill yours on whatever you have available that doesn't use oil. Season well and try to baste your chicken with your marinade every so often to make it tasty and juicy. I used Select's All Purpose Seasoning (Moroccan tastes great with grilled chicken too), lemon, Maggi Savor or Knorr Seasoning, salt and chili powder as marinade (2 hrs or more)..
  2. Slice your (salted) boiled potatoes into quarters or bite size pieces..
  3. Combine your chopped onion, celery, basil (don't add if you're planning to store in fridge and eat a little at a time for a few days, or just add fresh daily before serving), pickle relish and chicken in a bowl..
  4. Add your avocado (3/4 of it). I used a teaspoon and sort of shaved off flesh thinly from the skin/peel. My avocados were ripe and quite soft which was perfect (mushy texture). It was easy to mix in with the bowl ingredients. Taste, as your chicken seasoning might have enough saltiness, if not, add a pinch. Taste again- remember you added salt to your potatoes, so don't add too much. This is how it should look. Yummy even without potatoes yet..
  5. Once you're good with the taste, add your potatoes. Mix in to cover all pieces. Taste. Check if you have dressed your salad enough. If not, top it up with your remaining avocado. Then squirt a little mayo if desired. Mix the mayo-avocado on top before mixing it in the potato salad. This is done only if you think your salad needs more dressing. It would depend on how much potatoes you used..
  6. Cover and refrigerate. I find it nicer chilled before serving. Serve with bread, crackers, as snack, or as a side for your Main. I find it goes well with no-sauce meat dishes. Finished product below, with well-dressed potatoes (not wet or oozing). Add garnish on top if desired..
  7. Served in a bed of lettuce.

Try this Avocado and Chicken Potato Salad instead! It is very simple to prepare and is the perfect weekday meal for a busy family. Replace the chicken with a can of red salmon, drained and flaked, and chopped dill for an alternative flavour. This Chicken Tamale Potato Salad is the perfect summer supper with plenty of southwest flavor paired with creamy California avocados! Del Real Foods chicken tamales made with green sauce are flavored with a blend of sweet tomatillos and green chiles.

So that’s going to wrap it up with this exceptional food avocado chicken potato salad recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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